Ricotta and Pancetta with Dandelion Greens

1. 1

   Cut the pancetta into small cubes, and fry until crisp in a skillet without adding oil or butter.

2. 2

   Clean and wash the dandelion greens, then finely chop and blanch them.

3. 3

   Grate the parmesan cheese.

4. 4

   Place the eggs in a bowl and beat with a whisk.

5. 5

   Add pancetta, greens, ricotta, and poppy seeds, and mix well.

6. 6

   Add salt and pepper.

7. 7

   Butter the terracotta bowls, then sprinkle them with bread crumbs.

8. 8

   Pour the mixture into the bowls and sprinkle with parmesan cheese.

9. 9

   Bake in a preheated 375 degree (200 C.) oven, until the pies are puffed up and golden brown.

10. 10

    Serve the ricotta pies at once in the bowls in which they were baked.

* Per serving · 4 servings · Values may vary.

No additional tips available.