Ingredients portion 6
Wheat flour 400 g
Water 1 tablespoon
Chicken egg 4 pieces
Spinach 100 g
Ricotta cheese 300 g
Grated parmesan cheese 50 g
Nutmeg 1 teaspoon
Quail egg 6 pieces
Truffle oil 10 ml
Butter 15 g
Salt to taste
Cooking instructions 1 hour
1 Mix the flour with the salt, gather in a pile, make a depression in the centre, beat three eggs, add the water and fork to mix with the flour, knead for about fifteen minutes, cover with clingfilm and allow to rest for half an hour to an hour.
2 Wash the spinach, fry with one teaspoon of butter for five minutes, finely chop, mix with the ricotta, Parmesan, nutmeg, add a pinch of salt, beat in the egg, mix well and leave in the refrigerator.
3 Roll out the pastry, cut out circles 10 cm in diameter, transfer the filling to a pastry bag, press the filling in a circle, 2 cm from the edge, beat a quail egg into the centre, cover with a second circle, press in a circle, cook for six to seven minutes – so the egg remains in the bag, serve 1 piece per serving, drizzle with truffle or butter.
Recipe tip As a sauce, you can make truffle sauce: melt a hundred grams of butter and add one tablespoon of truffle paste.
