Tuesday, March 1, 2011

Olympic Athlete Cameltoe

TART WITH GORGONZOLA AND ENDIVES




Here's another " flat in the middle" fast and funny, of all times, because the endives are found throughout the year on bank vegetables. It can also be a second course if the first was very hearty and plentiful. It is a slice is also great cold the next evening.

INGREDIENTS for 6: crust for the dough: 250 gr flour, butter 125 grams (remove from the refrigerator a couple of hours earlier) salt 1 pinch.
for the filling: blue cheese (sweet) 250 g, 200 g cottage cheese, cream of milk (no preservatives) 100 cc, 4 eggs, 1 pinch dried chives.

PROCEDURE: In a bowl, mix the flour with your fingers with the softened butter with a pinch of salt. After a few minutes of work, and then mixing the components form a ball. Putting to rest in the refrigerator to chill for at least 30 minutes.
Meanwhile, wash the endive and place it in a pot with salted water and blanch for no more than 3 minutes. Drain, squeeze with your hands and cut the leaves into two pieces with scissors.
In a bowl beat eggs, incorporate the ricotta, cream and chives.
Grease and flour a mold from the oven (preferably with zipper for easy mold release ).
Take the dough from the fridge and work surface with a rolling pin roll out a thin sheet, with which cover the bottom and the edge of the mold. Adjust the pressure of his fingers broken any small pasta. Stendere sul fondo delle sottili strisce ottenute dalla metà del gorgonzola, poi sopra stendere le scarole in uno strato uniforme, poi versarvi sopra il composto di uova, ricotta e panna ed in ultimo delle sottili strisce ricavate dal resto del gorgonzola.
Infornare a 200° in forno già caldo e servire la crostata quando si è un pò raffreddata.

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