date:Aug 07, 2014
Ingredients
1 cup (250ml) milk
1 garlic clove
1kg potatoes, peeled, thinly sliced (a mandoline is ideal)
500g fresh ricotta
2 tablespoons finely chopped chives
1/2 cup (40g) finely grated parmesan
2 tablespoons sour cream
1 1/2 cups (180g) frozen peas, blanched, refreshed, drained
2 cups (70g) baby spinach
10g unsalted butter, finely chopped
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 cups mixed salad leaves
Method
Step 1
Preheat the oven to 200C and grease a 20cm spr