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2 sheets of puff pastry
For the stuffing:
500 gr/ 1 lb 2 oz of ricotta cheese
300 gr/ 10.6 oz of Genoese Pesto
3 eggs
200 gr/ 7 oz of green beans
Salt and pepper to taste
Prepare the stuffing for the pie mixing all the ingredients for the stuffing, use a baking pan and close the stuffing in between the two puff pastry sheets brushed with olive oil and bake in the oven at 170 degrees for 30 minutes.
Chef Tina Cosenza del Ristorante Teresa.
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