Bertolacce With Pecorino, Swiss Chard And Tomato Sauce
Recipe first for 4 people based on Pecorino cheese with tomato - cooking method pan oven.
Preparation:
Preparation: For the Bertolacce: mix the flour with the egg, salt, wine and water in a bowl. With the help of a ladle, take the mixture and spread it in a non-stick pan. Cook on both sides to obtain crepes (the bertolacce). On the side, sauté the knife-cut beets in a pan with some oil and then add the grated pecorino. Stuff the bertolacce with the mixture obtained, roll them up like a roll and then heat them in the oven at 180 degrees for 3 minutes. Cut the tomatoes into cubes, cook them in a pan with the extra virgin olive oil and the shallot and then blend. Serve the Bertolacce over the tomato sauce.
Ingredients:
Ingredients: For Le Bertolacce: - 100 G Flour 00 - 1 Egg - 1 Pinch Salt - 1/2 Glass White Wine - 1/2 Glass Water - For the rest: - 200 G Swiss Chard - 150 G Aged Pecorino Cheese - 200 G Tomatoes Piccadilly - 1 Shallot - Extra virgin olive oil
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