,

Timpani of carrot and peas

healthy recipe
vegetarian
Mexican cuisine
Legumes
Timpani of carrot and peas
Portions 4
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prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
Ingredients
  • 1 big carrot
  • 2 eggs
  • 1 2/3 cups of thawed peas
  • 1 grated onion
  • 200 g of ricotta cheese
  • 1/2 cup grated parmesan
  • 300 g of spinach
  • a few sprigs of parsley to adorn
Instructions
  1. Preheat oven to 210oC. Lightly grease 4 oven-resistant ceramic molds. Peel the carrot, Cut it with a peel in wide, very thin strips and spread them in the molds to line their bottom.
  2. Mix the eggs in a bowl with the peas, onion and the two cheeses, put some pepper and stir everything. Fill the molds with this mixture and squeeze it with the back of a spoon. Bake the molds 20-25 minutes, or until the timpani go up and are well curdled.
  3. While baking, hot water in a casserole and, When break to a boil, scald the spinach until they are enslaved. Drain, cool them to the cold water jet and put them on absorbent paper to absorb excess moisture.
  4. Take off the timpani from the molds by passing a small knife around. Hand out spinach on plates making a bed, dump each timbal over the spinach, garnish with parsley and serve immediately
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