1 kg of garlic scapes
2 tablespoons of butter
salt and pepper to taste
300 g of cooked prosciutto
250 g of ricotta
1/2 cup of milk
1 to 2 tablespoons of semolina
2 eggs
2 egg whites
1 tablespoon of unsalted butter or margarine
1 tablespoon of cornstarch
1 tablespoon of unsalted butter
1 kg of garlic scapes
2 tablespoons of butter
salt and pepper to taste
300 g of cooked prosciutto
250 g of ricotta
1/2 cup of milk
1 to 2 tablespoons of semolina
2 eggs
2 egg whites
1 tablespoon of unsalted butter or margarine
1 tablespoon of cornstarch
1 tablespoon of unsalted butter
Wash and clean the garlic scapes and chop them into pieces
Melt the butter and sauté the garlic scapes for 10 minutes, over low heat
Season with salt and pepper
Pulse the prosciutto into small pieces
Beat the ricotta, milk, semolina, eggs, and season with salt and pepper
Beat the egg whites until stiff
Add to the ricotta mixture
Grease a baking dish with butter or margarine
Place half of the ricotta mixture
Top with the garlic scapes and prosciutto mixture
Top with the remaining ricotta mixture
Dust with cornstarch and top with small pieces of butter
Bake in a moderate oven, preheated, for 45 to 60 minutes
Serves 4 to 6
