Tart a la marinera
Instructions
Thaw pasta brisée and pressing with a rolling pin as you add the chopped parsley.
Roll out the dough to disk and coated with a buttered and floured it up a bit at the edges.
Stamped on the bottom with a fork so that the pasta cooking not swollen.
Modellatevi above a sheet of baking paper and check that adheres well to the walls.
Filled with pulses.
Put in the oven at 160 degrees for 15 minutes, turn off.
Boil shrimp in boiling salted water.
In a pan heat two tablespoons of olive oil with the garlic and clams insaporitevi by adding a little water if necessary.
Just ready eliminated the garlic and add the chopped parsley.
Mix the ricotta with the eggs, salt, pepper and eventually, when he reached the right softness, add cream, clams and shrimps.
Adjust the salt and pepper.
Remove paper and beans from the pan.
Pour in the filling, spread with a fork but do not crush him.
Decorate the surface with a grid of leftover pasta.
Bake in oven at 180 degrees for 40 minutes.
Accompanying wines: Pigato Riviera Dei Fiori DOC, Verdicchio Di Matelica DOC, Gravina DOC.
Ingredients and dosing for 6 persons
- 200 g of frozen pectin
- 200 g of clean shrimp tails
- 200 g of shelled clams
- 200 g of fresh ricotta
- 2 eggs
- 3 tablespoons of cream
- 2 tablespoons of chopped parsley
- 1 clove of garlic
- Olive oil
- Butter
- Flour
- Salt
- Pepper
- Pulses