Peta de pan e formai (Bread & Cheese Peta)

Starters

Ingredients

  • Ingredients for 4 people:
    200 g stale bread
    100 g Puzzone di Moena DOP or Cuor di Fassa cheese (as an alternative, 150 g of ricotta for a lighter and more delicate version)
    1 egg 
    10 cl milk
    1 bunch of chives 
    150 g leek
    50 g butter 
    100 g Trentino Speck
    250 g tender mixed garden salad
    Garda Trentino extra virgin olive oil DOP
    salt and pepper

PROCEDURE:

Cut the leek into small cubes and stew in a pan with the butter, add the diced bread and allow to cool.

Cut the cheese into small and thin cubes and add them to the milk, add the finely chopped chives and season with salt and pepper.

Grease 4 single-portion moulds and fill them by alternating layers of bread and leek with the ricotta, then cook in the oven at 160°C for 20 minutes.

Remove the flans from the moulds, place them in the serving dishes and serve with sliced Speck and fresh salad lightly seasoned with a bit of oil.

BEST WINE CHOICE: Trentodoc Brut rosè

Created and made by Carmen Rigotti – Restaurant ‘La Stua de Zach Albero Miralago’ – Passo San Pellegrino

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