WINE SHOP MIONETTO

Salted cake with ricotta, beets and chicory

In the mood for a tasty, healthy and easy dinner? Try our recipe and pair it with a glass of Prosecco DOC Treviso by MO Collection!

INGREDIENTS (FOR 2 PEOPLE)

Round puff pastry 1 roll

Ricotta 125gr

Beets 200gr

Chicory 100r

Egg 1

Parmesan cheese to taste

1 clove of garlic

Olive oil to taste

Salt to taste

RECIPE

Wash the beets and chicory. Then cut them into irregular pieces no longer than 3/4 centimeters. In a pan, season the olive oil with the garlic and pour the vegetables. Salt and mix. Let it simmer for 15/20 minutes.

Once the beets and chicory have cooled, add the ricotta, egg, parmesan, salt and pepper and mix well. Unroll the puff pastry in a cake pan. Make holes in the base with a fork, pour the mixture and fold the edges inwards. Put the savory pie in a ventilated oven at 190° for 30 minutes.