Savory cake - this is a savory cake that you can serve both warm and cold.
Savory cake - Javorka Filipović - Recipes and Cookbook online
Savory cake - this is a savory cake that you can serve both warm and cold.
- 250 g of rigatone pasta
- 300 g of ricotta cheese
- 2 bunches of Swiss chard
- 2 eggs
- 1 tablespoon Parmesan cheese
- salt (little)
- butter (a little)
- Gouda (optional)
- PREPARATION:
Cook the pasta in salted water. Cook it for 3 minutes less than the instructions on the bag. Strain it, rinse with cold water so it doesn't stick, drain well and sprinkle with a spoonful of Parmesan cheese.
Mix everything well so that the parmesan sticks to the rigatone, as it will fit better in the baking dish.
Grease the ovenproof dish with butter on the bottom and sides, arrange the rigatones upright and "pack" them well so that they are densely packed.
- Wash the Swiss chard, chop it finely, add salt and crush it with your hands to make it as small as possible.
Beat the cheese with the eggs and add the Swiss chard, and combine everything well. - Fill the rigatones with the cheese filling with a spoon, try to fill them as much as possible, and put the excess filling between them and on top.
- Place the gouda leaves on top and place in the oven heated to 200 degrees.
Bake for about 30 minutes or until golden brown on top. Turn off the oven and leave it for another 10 minutes for it to rise well. - Cool a little, cut as desired and serve with a seasonal salad. For us, this was lunch, but it can also be a warm dinner with some sour milk drink.
For this dish, use the highest quality and largest pasta that you can buy from us. Our producers still haven't reached the quality of the Italian masters, and that's normal because Italy is known for a variety of top quality pastas.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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