Appetizer with Arugula and Ricotta

 Ingredients: For the base: 3 eggs, 3 tablespoons of oil, 3 tablespoons of ricotta or sour cream (I used ricotta), 3 heaping tablespoons of flour, 2 teaspoons of baking powder, 3 tablespoons of mixed arugula, a pinch of salt and pepper to taste. For the cheese cream: about 250-300 grams of cheese in total - 2 parts ricotta and 1 part grated telemea on a fine grater, 3 grams of gelatin hydrated in a little cold water, a pinch of salt, half a bell pepper diced into small cubes, a bit of freshly chopped dill, one green onion leaf.

The base is the perfect foundation for this savory appetizer, so let's take care of every detail to achieve a spectacular result. We start by preparing the necessary ingredients. In a large bowl, we mix the egg yolks with a pinch of salt, which will enhance the flavor of the dish. We gradually add the oil, continuously mixing to obtain a homogeneous composition. The next step is to integrate the fresh spinach, which we had previously blended, and the ricotta cheese, which will bring a special creaminess.

After we have well mixed these ingredients, we add the three tablespoons of sour cream, which will contribute to a fine texture. In another bowl, we mix the flour with the baking powder, ensuring there are no lumps. Gradually, we incorporate this dry composition into the wet mixture, being careful not to form clumps. Finally, we add the whipped egg whites, gently mixing with a spatula to maintain the airiness. This step is essential, as the egg whites will help the base rise beautifully and become fluffy.

Once we have obtained a uniform composition, we direct our attention to the tray that we have lined with baking paper (22/30 cm). We carefully pour the composition into the tray, leveling the surface with a spatula. The base will bake at moderate heat, and its aroma will fill the entire kitchen. After about 25-30 minutes, it will be ready, so we let it cool on a rack and then cut it into three strips.

Meanwhile, we take care of the cheese cream. In a bowl, we combine the cheese with salt, adding diced bell pepper, which will provide both color and a sweet taste. The gelatin hydrated in cold water will be added to the mixture, ensuring a firm consistency. To taste, we can incorporate finely chopped green onion and fresh dill to give an extra freshness to the dish.

Once the base has completely cooled, we begin assembling the appetizer. We place the first layer of the base, spread half of the cheese cream, then add the second layer, followed by the rest of the cream. The last layer of the base will close the dish. We let everything chill for a few hours, so the cheese cream sets well. After this period, we cut the appetizer into delicious cubes, which we can serve with a drizzle of balsamic cream, which will add a note of acidity and balance the flavors. This appetizer will surely be a hit at any party!

 Tags:  eggs onion pepper flour oil sour cream cheese telemea vegetarian recipes