How to make a chard and anchovy cake, a recipe that includes ricotta among the main ingredients, with the possibility of using frozen vegetables indifferently to combine with anchovy fillets and dried mushrooms.
Ingredients for 4 people
- 450 g of frozen chard
- 8-10 anchovy fillets in oil
- 30 g of dried mushrooms
- 150 g of grated Parmesan cheese
- 200 g of cottage cheese
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of mixed vegetables for sauté (onion, celery, carrot)
- 1 sprig of parsley
- dried marjoram
- 2 eggs
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- the crumb of 2 sandwiches
- milk
- 2 discs of ready-made puff pastry
- salt and pepper
Preparation of chard and anchovies cake
Remove the chard from the freezer and soak the mushrooms in warm water for about 30 minutes.
In a saucepan, heat the oil, then fry the chopped onion, celery and carrot, together with the drained, squeezed and chopped mushrooms.
Add the beets, add the chopped parsley, a pinch of marjoram, salt and pepper and cook for 10-15 minutes, until the water released from the beets has dried completely.
In a bowl, mix the warm and chopped chard with the eggs, ricotta, parmesan and breadcrumbs soaked in milk and then squeezed.
Unroll a puff pastry disc, place it in a cake pan with its baking paper.
Prick the surface, distribute the chard mixture and the anchovy fillets, then cover with the second puff pastry disk.
Seal the edges, pierce the surface, then pass in a hot oven at 200 ° C for 30 minutes.
