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Ricotta and Pancetta with Dandelion Greens
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Recipe Information


  • For the Ricotta Pies:
  • 2 oz (56 grm) pancetta
  • 3-1/2 oz (98 grm) dandelion greens
  • 1/4 cup (60 ml) grated parmesan cheese
  • 8 eggs
  • 2/3 cup (150 ml) ricotta cheese
  • 1/3 oz (9.3 grm). poppy seeds
  • salt and pepper, to taste
  • For buttering the bowls:
  • 1/4 cup (60 ml) butter
  • 3 tbsp (45 ml) bread crumbs
  • 4 terracotta bowls that can hold about 7 oz (196 grm). each
  • Cut the pancetta into small cubes, and fry until crisp in a skillet without adding oil or butter.
  • Clean and wash the dandelion greens, then finely chop and blanch them.
  • Grate the parmesan cheese.
  • Place the eggs in a bowl and beat with a whisk.
  • Add pancetta, greens, ricotta, and poppy seeds, and mix well.
  • Add salt and pepper.
  • Butter the terracotta bowls, then sprinkle them with bread crumbs.
  • Pour the mixture into the bowls and sprinkle with parmesan cheese.
  • Bake in a preheated 375 degree (200 C.) oven, until the pies are puffed up and golden brown.
  • Serve the ricotta pies at once in the bowls in which they were baked.

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