Torta salata con crema di ricotta e cavolo nero

Name: Torta salata con crema di ricotta e cavolo nero
Ingredients: 400 g plain flour; 20 g brewer’s yeast; 2 tbsp Extra Virgin Olive Oil; 200 ml water; 1 pinch of salt; 500 g Tuscan kale; 2 shallot; 2 eggs; salt; pepper; 500 g fresh sheep’s milk ricotta; 100 ml milk; 3 tbsp grated aged pecorino cheese (plus 2 tbsp to sprinkle on top of the filling); 3 tbsp Extra Virgin Olive Oil; ½ tsp nutmeg; 1 knob of butter; 2 tbsp breadcrumbs

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Torta salata con crema di ricotta e cavolo nero (= Savoury Flan with Ricotta Cream and Tuscan Kale) Main Course

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Ingredients

400 g plain flour
20 g brewer’s yeast
2 tbsp Extra Virgin Olive Oil
200 ml water
1 pinch of salt
500 g Tuscan kale
2 shallot
2 eggs
salt
pepper
500 g fresh sheep’s milk ricotta
100 ml milk
3 tbsp grated aged pecorino cheese (plus 2 tbsp to sprinkle on top of the filling)
3 tbsp Extra Virgin Olive Oil
½ tsp nutmeg
1 knob of butter
2 tbsp breadcrumbs