John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, round, possibly homemade
- 750 g chard or spinach, fresh
- 1 small onion(s)
- 1 stalk(s) celery
- 150 g ricotta or quark
- 1 m.-sized potato(s), cooked, mashed
- 2 eggs
- some olive oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
stuffed vegetable puff pastry from Signor Gianni’s Ristorante in Genova
Wash and finely chop the chard or spinach. Finely chop the onion and celery and lightly fry them in oil. Mix the mashed potato with the ricotta. Place the puff pastry on a baking sheet lined with parchment paper. Add the vegetables to the onions and sauté, but do not fully cook them—they should remain crisp and no longer wet. Let it cool, then mix with the ricotta and potato mixture, season with salt and pepper. Then place this mixture in the center of the puff pastry. Carefully crack the whole eggs on top (leaving the yolks intact). Fold the puff pastry over the mixture and tie it with the parchment paper to form a pocket. I close the whole thing with toothpicks, as in the photo. Bake for about an hour at medium heat (approx. 180°C) and serve warm or cold. I like it best with chard (you can also mix chard and spinach). Maybe also zucchini and green beans. Whatever the garden has to offer. You can vary it so much: with all kinds of vegetables (I might pay attention to the colors so it looks nice), sausages, mushrooms, vegetable scraps, truffle oil or other flavored oils…
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