Prep time:
20
Cooking time:
35
INGREDIENTS
- 500 g ricotta cheese
- 400 g spinach
- 200 g potatoes
- 2 tablespoons of Taggiasche olives
- 1 limon
- half a teaspoon of dried thyme
- extra virgin olive oil
- salt
- pepper
INSTRUCTIONS
- Chop the olives with the knife and mix them with the thyme, with a light sprinkling of salt, pepper and the grated rind of half a lemon. Transfer the mixture into 4 muffin molds lined with wet baking paper, squeezed and dried. Bake at 160°C for 30-35 minutes at most and let it cool.
- Cut the potatoes into wedges, steam them for about 15 minutes or until they are very soft. Peel and use immediately the potato masher to reduce them to mashed potatoes.
- Scald the spinaches in lightly salted water for a minute, draining them in water and ice to keep the bright green. Then squeeze (but not too much) and whisk them with lemon juice, salt and pepper. Then add the mixture to the potatoes and 2 tablespoons of oil and blend.
- Just heat, if necessary, the puree before serving, being careful not to cook it so as not to ruin the color. Serve it with the baked ricotta. If you love bitter flavors, you can substitute spinach with chicory or rocket in mashed potatoes, treating them in the same way
