Servings:
4
INGREDIENTS
- - 500 g of coste
- - 4 artichokes
- - 250 g of cottage cheese
- - 250 ml of milk
- - 3 eggs
- - 120g of fontina
- - 2 cloves of garlic
- - 1 tablespoon chopped rosemary
- - 0.50 lemon
- - Extra virgin olive oil
- - Whole salt
- - Nutmeg
- - butter
INSTRUCTIONS
- Peel the artichokes and the tips of the outer leaves, cut them in half and remove the hair inside, slice and plunge into with lemon juice acidulated water.
- Wash the ribs and separate the green leaves from the stems. Finely chop the stems and arrange them in the same water of the artichokes. Cook the leaves for about 10 minutes at medium heat with only the wash water, drain, squeeze and chop coarsely.
- Mince garlic and sauté along with the rosemary in 2-3 tablespoons of olive oil, then add the artichokes and well drained stems of the coasts. Add salt, cover and cook for 15 minutes on medium heat.
- Mix the beaten eggs with half of the ricotta and half of the milk, a little salt and the vegetables in the pan warm. Spread the mixture into a ring mold 24 cm well-buttered. Bake at 180 degrees C for 35 minutes.
- Gather in a saucepan the leaves the coast with cottage cheese and the left milk, a little salt, the cheese cubes and a pinch of nutmeg. Heat to melt the cheese, then blend and keep the sauce warm.
Let dry the donut for 5 minutes, cover with the sauce and serve.
