giovedì 17 maggio 2012

Cake Pasqualina

Cake Pasqualina
(This recipe is Nuxia)  

400 g of flour
a kilo of spinach
600 g of ricotta
5 eggs
a handful of bread crumbs
2 sprigs of marjoram
40 g of grated parmesan
extra virgin olive oil

Place the flour on a pastry board: the center pour 2 tablespoons of olive oil and sprinkle with a pinch of salt. Begin to knead with your fingertips incorporating the oil into the flour.Continue to knead the dough by adding little by little, a small glass of water until the dough is firm and smooth.Knead the dough for 10 minutes, then form a dough: cover with a damp towel and let rest for an hour.Meanwhile, wash the chard well, drain them without too dry, cut them into strips and let them dry in a covered pot with just water left by the wash, then drain and squeeze well and season with chopped marjoram, Parmesan, salt and pepper.Stir in the vegetables, cottage cheese, bread soaked in milk and well squeezed and beaten egg: worked well until the dough will be smooth.Divide the dough into 5 portions and lay them in as many very thin layers: one with a lined springform pan, brushed with oil, leaving out the dough from the edges.Spennellatela of oil, then sovrapponetene a second and then a third, still ungendole with oil. Cover the dough with the mixture of herbs and deep dimples do this where sguscerete insaporirete 4 eggs with a pinch of salt.Then anoint with oil the dough over the filling and place them left while curving the edges of the layers below those of the upper layers with a little water. With the scraps of dough and make thin strips lay them on the surface of fixing them to the dough with a little 'of water. Fold the dough coming out from the edges towards the interior and formed a cord. Cook the Pasqualina in preheated oven for 1 hour and 10 minutes.

Recipe of the 2012/04/03

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