Tarta de Espinaca y Ricota con Hongos

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Tarta de Espinaca y Ricota con Hongos. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Tarta de Espinaca y Ricota con Hongos is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. They're fine and they look fantastic. Tarta de Espinaca y Ricota con Hongos is something which I've loved my entire life.

Many things affect the quality of taste from Tarta de Espinaca y Ricota con Hongos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarta de Espinaca y Ricota con Hongos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Tarta de Espinaca y Ricota con Hongos using 12 ingredients and 7 steps. Here is how you cook it.

Una combinación que no falla! Yo usé masa sin gluten con trigo sarraceno pero se puede hacer con cualquier tapa de tarta.

Ingredients and spices that need to be Prepare to make Tarta de Espinaca y Ricota con Hongos:

1. 2 paquetes espinaca
2. 500 gr ricota
3. 1 tapa de tarta
4. champiñones
5. hongos de pino
6. 1 cebolla grande
7. 1 huevo
8. c/n nueces
9. Salsa Blanca
10. 250 ml leche
11. 1 cucharada manteca
12. maicena

Steps to make to make Tarta de Espinaca y Ricota con Hongos

1. Lavar y cocinar la espinaca con sal gruesa. Picar y reservar.
2. Cortar la cebolla en juliana, cortar champis en rodajas, hidratar hongos de pino y cortarlos también.
3. Poner a dorar la cebolla con aceite de oliva en una sartén, al rato agregar los champis y hongos y cocinar. Terminar con ajo picado, sal, pimienta y nuez moscada y dejar aparte.
4. Hacer una salsa blanca con 250 ml de leche, una cucharada de manteca y maicena para espesar. Condimentar con sal, pimienta y nuez moscada.
5. Mezclar la ricota con la espinaca, el salteado de cebolla, la salsa blanca, unas nueces y un huevo. Condimentar a gusto.
6. Colocar la mezcla en una tapa de tarta y rallarle queso por encima (yo usé provolone). Cocinar en horno precalentado a 180° por 30-40 minutos hasta que esté lista.
7. Ya está! Servir con el acompañamiento deseado o sola.

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