la cucina senza glutine

Pie crust dough baskets filled with potatoes and speck

 

 

Ingredients for 12 baskets: 300 gr of gluten free pie crust dough, 250 gr of sheep's milk ricotta, 4 medium potatoes, 60 gr of diced speck permitted, nutmeg to taste, salt, pepper, 100 gr of spicy grated provolone cheese permitted.

 

 

Boil the potatoes for about 15 minutes and mash using a potato masher.

In a bowl mix the ricotta cheese with the potatoes, the speck, the nutmeg, a pinch of salt and the pepper.

Sprinkle a little flour on a table and begin to roll out the pastry. Using a pastry cutter with a diameter of 6 cm cut 12 small discs.

Grease a muffin tray and place your discs, prink the base with a fork and fill with the mixture prepared.

Preheat the oven to 200° and bake for 20 minutes.

Take out from the oven and sprinkle with some grated provolone cheese, then bake for 5 more minutes.

Serve warm.