Servings:
4
Prep time:
20
Cooking time:
80
INGREDIENTS
- - 300 g of beans -borlotti
- - 250 g of swiss chards
- - 250 g ricotta
- - 3 eggs
- - 3 shallots
- - 2 tablespoons pecorino
- - 2 bay leaves
- - 1 teaspoon of chopped parsley
- - Extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Boil the beans for 40 minutes in water flavored with bay leaf, add salt ad the cooking end.
- Cook the chards only with water washing for 5 abundant abundant, then squeeze very well.
- Fry the finely chopped shallots with 3-4 tablespoons of olive oil for 10 minutes slow over low heat, add the drained beans without the bay, let go for 5 minutes and finally add the parsley.
- Whisk the eggs with pecorino, a ground pepper and a pinch of salt. Then incorporate the previously pureed cottage cheese along with the chopped chards. At the end add the warm beans.
- Line a pan of 24-26 cm with baking paper, spread on the mixture and bake at 180 ° C for about 30 minutes. Let it bind at room temperature for 10 minutes before slicing.
