Onion Pudding (Sformato di Cipolle)
Instructions
Prepare the dough: put the flour into a bowl, incorporate cottage cheese, a pinch of salt, half a glassful of water and mix well until dough is firm enough to be put in the refrigerator, covered, for 1 hour.
Prepare the stuffing: let dry onions with butter in low heat, then remove from heat and let cool.
Roll out the dough with a rolling pin on a disk the size of the bakery you have mold lined with baking paper oiled, put the dough.
With the leftovers form a cordon around, then spread on the onions.
Mix the cream with the yoghurt, eggs, a pinch of salt, a pepper, a spicy paprika, cumin and cornstarch; stir well and pour over the onions.
Go in the oven already warm (250 degrees) for 25 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 250 g of flour
- 250 g of ricotta
- Salt
- For the filling:
- 8 onions
- 40 g of butter
- Seed oil
- 25 cl of cream
- 1 glass of yoghurt
- 3 eggs
- Salt
- Pepper
- Hot paprika
- 1 == Pto Cumin
- 3 tablespoons of cornstarch