Ricotta and Pancetta with Dandelion Greens

• 2 oz (56 grm) pancetta
• 3-1/2 oz (98 grm) dandelion greens
• 1/4 cup (60 ml) grated parmesan cheese
• 8 eggs
• 2/3 cup (150 ml) ricotta cheese
• 1/3 oz (9.3 grm). poppy seeds
• salt and pepper, to taste
• 1/4 cup (60 ml) butter
• 3 tbsp (45 ml) bread crumbs
• 4 terracotta bowls that can hold about 7 oz (196 grm). each

1. Cut the pancetta into small cubes, and fry until crisp in a skillet without adding oil or butter.
2. Clean and wash the dandelion greens, then finely chop and blanch them.
3. Grate the parmesan cheese.
4. Place the eggs in a bowl and beat with a whisk.
5. Add pancetta, greens, ricotta, and poppy seeds, and mix well.
6. Add salt and pepper.
7. Butter the terracotta bowls, then sprinkle them with bread crumbs.
8. Pour the mixture into the bowls and sprinkle with parmesan cheese.
9. Bake in a preheated 375 degree (200 C.) oven, until the pies are puffed up and golden brown.
10. Serve the ricotta pies at once in the bowls in which they were baked.

pancetta, dandelion, parmesan cheese, eggs, ricotta cheese, poppy seeds, salt, butter, bread crumbs, hold

Taken from online-cookbook.com/goto/cook/rpage/000097 (may not work)