TART WITH OIL WITH BABY SPINACH, RED QUINOA AND RICOTTA


TART WITH OIL WITH BABY SPINACH, RED QUINOA AND RICOTTA

 Daniele Ciocci

This dish will open the dance of your vegetarian menu with class and elegance. Making the new spinach tart with red quinoa and ricotta is not difficult: in the recipe you will find the instructions for making pasta brisée with extra virgin olive oil, follow them carefully and enjoy the success right from the appetizer !

INGREDIANTS

  • 220 gr flour
  • 80 gr extra virgin olive oil
  • 70 gr cold water
  • 2 egg
  • salt
  • 750 gr cow’s milk ricotta
  • 300 gr baby spinach
  • 200 gr Parmigiano Reggiano
  • 200 gr red quinoa

INSTRUCTIONS

  1. Prepare an EVO shortcrust pastry: mix the flour, EVO oil, cold water and 1 egg; mix all the ingredients until the dough is well blended. Form a homogeneous mass and leave to rest for about half an hour.
  2. Cook the quinoa adding a few ladles of hot broth from time to time. Turn off the heat and let it sit so that the quinoa grows slowly.
  3. In a bowl, mix the ricotta with the previously washed and coarsely chopped spinach leaves, an egg, the cheese and the warm red quinoa.
  4. Roll out the shortcrust pastry to about half a centimeter thick, place it in a cake pan with a diameter of 28, place the filling and decorate with a few strips of dough.
  5. Bake at 180 degrees for about 25 minutes.

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