Pea bread pudding

INGREDIENTS for 4/6 people: 250 g of stale bread; Roman ricotta 250 g; 2 eggs; 100 g of peas; 50 g Parmesan; 100 g emmental; 1 onion; milk; butter; nut for broth; nutmeg; salt.

Finely slice the onion, Brown in butter, add the peas and a little water and cook for a few minutes.

Put in stale bread soaked in boiling water in which you've made dissolve a nut for stock.

Then squeeze the bread, pass to and reach into or food mill into a bowl.

Pass the ricotta and mix the two ingredients together with two beaten eggs as to make the omelet.

Add the grated Parmesan and Emmental, a rub of nutmeg and finally cooked peas.

Slightly salted.

Grease a mould to cassette and put the mixture prepared by pressing OK.

Cover with aluminium foil and passed in moderate oven for 45 minutes.

In the last 10 minutes, remove the cover to allow the pie to make a golden tart; Let cool then remove sides and serve.