1 cup of wheat flour for quibe
1 cup of fresh ricotta cheese passed through a fine-mesh sieve
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
2 eggs
1/2 teaspoon of ground nutmeg
1/2 cup of finely chopped onion
Salt to taste
For the sauce
1/2 cup of butter
1 medium-sized onion, well-chopped
1 can of cream of milk with whey
1 tablespoon of dried rosemary
Salt to taste
Edible flowers for decoration
1 cup of wheat flour for quibe
1 cup of fresh ricotta cheese passed through a fine-mesh sieve
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
2 eggs
1/2 teaspoon of ground nutmeg
1/2 cup of finely chopped onion
Salt to taste
For the sauce
1/2 cup of butter
1 medium-sized onion, well-chopped
1 can of cream of milk with whey
1 tablespoon of dried rosemary
Salt to taste
Edible flowers for decoration
In a bowl, soak the wheat flour in warm water for two hours
Drain, squeeze well, and combine all the ingredients
Transfer the mixture to a baking dish and spread it out, pressing down until it's 2 cm high
Using a 5-cm diameter cookie cutter, cut out ten molds
Place the molds on a baking sheet lined with parchment paper, preheat the oven to 200°C, and bake for 10 minutes or until golden brown
Let cool, cover with plastic wrap, and refrigerate
Prepare the sauce
In a skillet, heat the butter over medium heat and sauté the onion for 10 minutes or until softened
Add the cream of milk, rosemary, and salt
Simmer, without letting it boil, until creamy
Arrange the molds on a serving dish, decorate with edible flowers, and serve with the sauce
