Description
Right ... it's called "Тorta pasqualina", a dish originally from Genoa, without him no celebration of Easter. Is it a pie, stuffed with spinach and eggs. In the old days, Housewives were instructed to comply with the torta pasqualina a number of cakes equal to thirty three the number of years of the life of Christ. Today of course, I simplified the recipe only made 12 cupcakes. Six at the top and 6 bottom. Spinach I, too, turned out to be smaller than is usually placed Italian. But I added fresh nettle, celery greens, parsley and dill. To pie we had quite the spring. Instead of ricotta cheese I added fresh homemade cottage cheese. It was very tasty.
Ingredients
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Flour
500 g
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Milk
200 ml
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Chicken egg
10 piece
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Olive oil
150 ml
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Yeast
20 g
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Sugar
2 Tbsp
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Salt
1 tsp
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Spinach
200 g
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Parsley
2 coup
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Dill
2 coup
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The Apium graveolens Dulce
100 g
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Nettle
100 g
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Allspice
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Cream
100 ml
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Cheese
400 g
Cooking
All components must be at room temperature. Milk is immediately necessary to dissolve yeast, melt butter and cool slightly so that it also became room temperature. Take 2 eggs, 100 ml olive oil, milk and flour, salt and sugar. Mix all ingredients and knead the dough. I did it in the bread maker. And itself at this time was engaged in filling.
Got out the frozen greens. Thawed. Fresh clean washed and cut, all mixed and slightly put out in a frying pan with 2 tablespoons of olive oil.
In the Cup, cooked 2 eggs, pour the cream "Parmalat". Beat.
Mix greens, cheese and whipped egg cream.
Divide the dough into 13 pieces, one of them is twice more than the rest. Roll out the large ball so that dough hanging over the edges of our form.
Other balls roll out the size of our shape. Put on the bottom, greased with olive oil. So six times.
Put into a form the filling, squeeze a dollop of dimples into which to pour the raw eggs one by one. Then on top, just repeat for all remaining dough. You should get 6 cakes. Each oil. Edge hanging test bent inward and close the whole pie. From the remnants of dough to cut out decorations on our cake. Lubricate the egg yolk and send it into the oven at a temperature of 150*C for 2 hours, so that the filling is cooked. Check pie. If gets too brown, cover it with paper or foil.
Reach for the pie. To cut it completely cooled down. I must admit, I made a mistake when they cut it while still hot. Hurried to show you how beautiful it is inside and to take pictures. Believe me, you will live much better because you will have nowhere to hurry.
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