Belgian stuffed with ricotta and spinach
Instructions
Put to boil a liter of water with milk.
Clean the heads of Endive, spuntatene the base and cut them in half lengthwise.
Boil in water and milk for about 5 minutes, and then collect them with a perforated scoop.
Drain them well and put them, with the cut side up, in a buttered baking dish.
Finely chop spinach and mix them in a bowl with ricotta, 2/3 of the Sbrinz, a Swiss rub of nutmeg, some thyme leaves and salt.
Split the mixture among 8 half endives.
Sprinkle breadcrumbs and Sbrinz, beribboned Dames of butter and bake at 180 degrees for 10 minutes.
Tips: the milk in the water helps to maintain the characteristic white of Endive.
Suggested wine: Tyrol Sylvaner.
Ingredients and dosing for 4 persons
- 4 tufts of belgian salad (endive)
- 150 g of boiled spinach
- 150 g of ricotta
- 100 g of milk
- 80 g of swiss cheese sbrinz cheese
- Butter
- Breadcrumbs
- Some leaves of thyme
- Nutmeg
- Salt