Sformatini di catalogna

My ode to catalogna wasn’t a joke: I really love this greenery! Last time I went to the market I bought a huge tuft, cooked the outer leaves and ate raw the inside (puntarelle) following a great recipe.
As I can’t always eat catalogna with pasta (for the good of this blog), I made this little pies (albeit I’m not sure you can call them pie, as they are something between pie and soufflé).

300 g of cooked catalogna
250 g of ricotta
100 of stracchino
3 tablespoons of parmesan
2 eggs
1 clove of garlic
Salt and pepper

Mix everything in a food processor until smooth. Butter few little moulds or a big one, cover with breadcrumbs and fill them with you mixed mixture. Cook in a preheated oven for 25 minutes or until golden.

P.S. This picture is the first of a huge set that goes under the title: Piperita bought bargain linen napkins. Be ready for more!!!