Di: Alan Rosa
Tritare 2 cipolle, 2 porri, 100 g di spinaci, 1 ciuffo di prezzemolo e 1 ciuffo di erbette fresche di stagione.
In una bacinella unire tutte le verdure tritate e 1 dl di latte, rimestare fino ad ottenere un composto omogeneo, aggiungere 100 g di farina, 250 g di formaggio grattugiato e versare il composto in una tortiera imburrata.
Coprire con 50 g di formaggio grattugiato, aggiungere qualche fiocco di burro e cuocere nel forno a 200 °C per 40 minuti.
Smeazza - torta salata della Mesolcina
RSI Cuochi d'artificio 29.03.2013, 12:01
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