pascualina

</p> <p> Pascualina – Knowledge </p> <p>

Grease the bottom of a pan.
Saute finely chopped onion and bell pepper.
Let it cool a little and add 5 or 6 cubes of butter.
Put the pan back on low heat and add the minced garlic clove.
Boil the chard until soft and remove the spinach as well as the water in it.
Finely chop them and add them to the pot along with the three eggs, leaving some of the yolk to dye the pasta.
Mix the eggs well and mix.
Add the milk, cream and cheese and continue mixing.
Add salt, pepper and thyme.
Mix all the ingredients together thoroughly.
Grate some of the coconut and continue to stir a little more on low heat until the aromas of all the ingredients are mixed together.
Grease or grease a pan and place a lid on the dough.
Pour all the preparation evenly on it.
If you want to add two, three or four eggs, make a hole in the middle to insert the yolk or more.
The egg white should be spread more or less evenly over the preparation (you can use your hands for this).
Place the other dough cover and then paint the dough with yellow so that it acquires a golden hue.
Let it cool a bit in the fridge and pierce the lid with a fork and poke a few holes.
Bake in a fairly hot oven from half an hour to forty-five minutes, depending on the cuisine.
In any case, after 20 minutes, slowly open the oven door to check the golden color of the dough.
After placing the top cover, tighten it well with the bottom cover and close the edges well.

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