WINE SHOP MIONETTO

Beets and ricotta pie

The first wild herbs of September are perfect for a savory pie. They become even more appetizing when combined with Sergio - MO Collection's sparkling wine!

INGREDIENTS (for 4 people)

2 rolls of puff pastry

1 kg of chard

250 g of ricotta

80 g of grated parmesan

1 egg

Salt to taste

Pepper to taste

RECIPE

Cook the chard in a pan with a little water until softened. Let them cool and squeeze them and then chop them with a knife.

Add the chard to the ricotta, the grated Parmesan, the egg and season with salt and pepper. Stir until you get a homogeneous mixture. Roll out a disc of puff pastry in a 26 cm tart mold making it adhere to the edges without cutting off the excess. Pour the filling and, after having leveled it, roll out the second disc as cover. Cut some of the excess dough and join the edges of the discs stuffing them inwards. Prick the surface of the cake and brush it with an emulsion of water and oil. Cook at 180 ° ventilated for about 40-45 minutes.