INGREDIENTS
2
Anchovy, fillets
1
large bunch Dandelion greens or tuscan kale
2
large cloves Garlic
1
Leek
1 tsp
Lemon, zest
2 tbsp
Thyme, leaves
4
Eggs
1
Nutmeg
1
Salt and pepper
4
Flatbreads or pitas, large
1
ball Fior di latte, fresh
1 tbsp
Butter
1/2 cup
Parmigiano-reggiano
1 cup
Ricotta, fresh
2 tablespoons EVOO, plus more for brushing