Apparaten en accessoires
Caramelised Fennel and Ricotta Tarts with Pecorino Crisps
Voorbereiding. 20min
Totaal 3u.
8 portions
Ingrediënten
Ricotta
-
whole milk1500 g
-
white vinegar40 g
-
lemon finely grated zest only1
Shortcrust Pastry
-
plain flour200 g
-
unsalted butter cold, diced (1 cm)100 g
-
fine sea salt¼ tsp
-
water chilled60 g
Filling
-
fennel core removed, quartered, fronds reserved for garnish200 g
-
unsalted butter plus extra for greasing20 g
-
cider vinegar30 g
-
brown sugar1 Tbsp
-
Swiss chard stalks removed, thinly sliced30 - 40 g
-
green olives (optioneel) pitted16
-
large eggs2
-
whole milk30 g
-
whipping cream30 g
-
fine sea salt or to taste½ tsp
-
ground black pepper or to taste½ tsp
Pecorino Crisps
-
dried fennel seeds2 tsp
-
pecorino cheese cut in pieces (3 cm)100 g
Moeilijkheidsgraad
gemakkelijk
Voeding per 1 portion
Eiwitten
1.5 g
Calorieën
1861 kJ /
443 kcal
Vetten
27.5 g
Vezels
2 g
Koolhydraten
33.6 g
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12 recepten
VK en Ierland
VK en Ierland
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