Medium
6 people
60 min
Ingredients
- 1 roll of shortcrust pastry, rolled out,
- 200 g Grana Padano Riserva,
- 1 kg chicory,
- 2 eggs,
- 250 g ricotta cheese,
- 1 garlic clove,
- extra virgin olive oil,
- chili pepper,
- salt & pepper.
Preparation
Blanch the chicory in salted boiling water, drain and squeeze out the excess water.
Brown the clove of garlic in a pan with olive oil and chilli pepper, add the chicory and sauté for a few minutes on a high heat
In a bowl, mix the ricotta with the eggs and grated Grana Padano Riserva cheese. Add the sautéed chicory and mix well, seasoning with salt and pepper to taste.
