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Open escarole sfiha with ricotta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Wheat flour1/2 kg
- Sugar1 tablespoon
- Warm water1 cup
- Oil1/4 cup
- Dry yeast for bread1 unit(s)
- Salt1 dessert spoon
- Braised Escarole1 unit(s)
- Ricotta200 g
- Cottage cheese (optional) to taste
- Nutmeg to taste
- Cornmeal to taste
- In a bowl, combine the flour, sugar and yeast.
- Add salt, oil and warm water.
- Knead the dough well and then let it rest for 15 minutes.
- Meanwhile, prepare the filling by mixing the sautéed escarole with the ricotta and freshly grated nutmeg. Season with salt to taste.
- On a bench, sprinkle some flour and knead the dough.
- Separate the dough into balls, and open the center, as if it were a mini pizza, with the highest edges.
- Put the stuffing, you can put a little catupiry if you want.
- Sprinkle some cornmeal around the edges to give the dough more crunch.
- Place in preheated oven for about 30 minutes. Until golden!
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