Servings:
4
Prep time:
35
Cooking time:
40
INGREDIENTS
- - 100 g of white flour
- - 100 g spelled flour
- - 1 egg
- - 2 white potatoes
- - 50 g pine nuts
- - 1 bunch of arugula
- - 6 sprigs of parsley
- - 1 clove of garlic
- - 200 g ricotta
- - 120 g of emmental
- - 400 ml of milk
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Mix the two flours and mix with a pinch of salt, egg and enough water to make a smooth paste to be wrapped in a damp cloth and let it rest in the fridge for an hour.
- Boil the potatoes for 20 minutes, toast the pine nuts to 170 ° C for 7-8 minutes and chop.
- Put in a blender with the garlic, ricotta and a pinch of salt, the arugula and parsley.
- Blend all ingredients pouring 3-4 tablespoons of olive oil and the grate the Emmental apart.
- Peel the potatoes and put them in the blender along with the arugula, and whisk pouring in the milk, till the sauce is smooth and consistent.
- Roll out the dough very thinly and rectangular, the arrange the sheets of dough in a lightly oiled baking dish alternating with the arugula sauce with, Emmental and toasted pine nuts.
- Finish with a thin layer of sauce, bake in the oven at 200 ° C for 20 minutes.
