(This recipe is Manu66)
Brisée pie dough stuffed with herbs, diced bacon, eggs and Parmesan cheese.
Ingredients for 6 persons:
500g Pasta brisée
q.b. Extra virgin olive oil
60 g of grated Parmigiano Reggiano
3 spring onions
100 g bacon, diced
Beet greens 1 package Buitoni The Valley of the Gardens
1 clove of 'Garlic
Soak the herbs still frozen in a little boiling salted water and cook as directed on package. Meanwhile, sliced onions and chopped garlic: fry in oil with 4 tablespoons of the bacon until golden this will be apparent. Drain the herbs, squeeze, chop finelyand add to the fried onion and bacon. Cook for 5 minutes, until the herbs arecompletely dry, season with salt, pepper and flavored with a sprinkling of nutmeg.Let the mixture cool and Incorporat eggs, beaten first with the Parmesan. Roll out the dough while still in its special brisée baking paper in a round pan, covering bottom and sides, pour the prepared stuffing and cover with the second disk of dough,folding the edges inward excess in order to get around an edge often well sealed.Brush the surface of oil and prick with a fork and bake in a preheated oven at 190degrees C - 380 F for about 25 minutes. Remove the cake from the oven, brush them again with an emulsion of oil and water and simmer for 20 minutes. Serve warm "erbazzone".
Recipe of 2012/01/19