Torta pasqualina (Easter cake) Salix on spinach mix
Difficulty
Easy level
Course
Appetizer
Recommended serving
1 Salix unit per person
Ingredients
BluRhapsody® Salix
Spinach
Ricotta cheese
Parmigiano cheese
Quail eggs
Flour
Butter
Salt and pepper
Preparation
1.
For the spinach mix, blend spinach extract, butter, flour and a pinch of salt. Spread it on a baking tray lined with baking paper and bake for about 20 minutes at 180°. Once cooked and cooled, crush it using a mortar until green. To prepare your ricotta cheese and spinach cream, blanch the spinach in boiling water, then drain and blend with your ricotta cheese and a few tablespoons of Parmigiano cheese. Pasteurise your quail egg by placing it whole in the oven, completely submerged in water at 85° for 15 minutes.
2.
Cook your pasta in boiling salted water for 11 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).
3.
Stuff Salix with your ricotta cheese and spinach cream, the yolk and place on the spinach mix. To decorate, prepare waffles by melting a tablespoon each of grated Parmigiano cheese in a non-stick pan and then leave to cool.
You can also use a hard-boiled egg instead of a pasteurised egg.