Servings:
6
Prep time:
45
Cooking time:
60
INGREDIENTS
- - 200 g white flour
- - 50 g of wheat flour
- - 1 glass of milk
- - 75 g rice
- - 500 g of dandelion or dandelion
- - 500 g of herbs
- - 4 tablespoons grated Parmesan cheese
- - 3 spring onions
- - 1 egg
- - 175 g of cottage cheese
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Mix the two flours and make a fountain on a board with a pinch of salt, one-two tablespoons of olive oil and just enough milk to form a soft dough to let it rest wrapped in a damp cloth for 45 minutes
- Boil the rice in plenty of boiling salted water for about 15 minutes, clean and wash the dandelion and the herbs and slice. Prepare Parmesan
- Peel the onions, keeping most of the green top and chop them. Fry for 7-8 minutes with two to three tablespoons of oil in a large frying pan, add the herbs, salt and cook for 10-12 minutes letting to dry the ground.
- Drain the rice with a slotted spoon and boiled in the same water of the dandelion for 4-5 minutes. Once cooked, drain, squeeze and chop.
- Beat the egg and mix with ricotta and parmesan cheese, add the herbs, dandelion, rice and mix well all ingredients with salt, to your taste
- Roll out two-thirds of the dough and coat a cake mold that can be opened from 28 centimeters with high sides, lightly oiled, pierce the bottom of the pastry with a fork to prevent swelling and fill with the mixture of vegetables.
- Cover with the remaining thinly stretched dough turning on it the edges of the remaining dough in order to seal it, pierce some holes in the surface of the erbazzone and oil by slightly. Bake at 190 ° C for about 30 minutes and serve.
