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Author Notes: For this recipe I use for the outside "case" pane carasau instead of puff pastry. Pane carasau is traditional round and flat bread from Sardinia, an island off the west coast of Italy Pane carasau is very thin and dry but if you wet it with a bit of water you can shape it by hand to line you muffin case —mvloves
- 250 grams ricotta
- 50 grams of boiled spinach, squeezed, cut with two-handled chopping knife (mezzaluna)
- 2 eggs
- 80 grams parmesan
- 1 pinch salt&pepper as much as it needs
- 4 sheets of PANE CARASAU
- 1 tablespoon extra virgin olive oil
- Cook the spinach, squeeze and chop it very thinly preferably using a “mezzaluna”.
- Combine the ricotta, spinach, eggs and parmesan in a bowl and mix very well. Add salt and pepper and season the mixture to your liking (in italian we say .... quanto basta: QB!!!). Add just a bit of extra virgin olive oil and mix.
- Wet with water the sheets of Carasau Bread (it's very very dry) so you can mold them into the muffin cases, using one sheet of bread per case. Line the bottom and sides of the muffin pan with the Carasau bread leaving the extra part of the sides of the bread out of the pan, which you will use to close the flan.
- Wet with water sheets of Carasau Bread (it's very very dry) just to recover them. Use 1 sheet per pan. Cover the muffin pan with the carasau bread: put the sheet into and cover bottom and sides and leave the extra part of bread out of the pan (you have to close up this flan).
- Fill them with the batter and wrap the extra sides of the bread. Brush or drizzle the top with extra virgin olive oil.
- Bake them at 180° C for 20 minutes
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