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TORTA PASQUALINA

Jednostavna slana uskrsna delicija Ligurije ukusno je predjelo ili samostalan obrok.

Sastojci:

Prhko tijesto:

200 g brašna

100 g hladnog maslaca, na listiće

prstohvat soli

1 – 2 žlice ledene vode

 

Nadjev:

250 g ricotte

300 g svježeg špinata

1/3 šalice ribanog sira (pecorino)

4 jaja

sol

papar

 

1 žl mlijeka

Priprema:

Ovo tijesto jednostavno možete napraviti u multipraktiku:  brašnu dodajte hladne listiće maslaca i ledenu vodu i izmiksajte desetak sekundi da se maslac i brašno pretvore u zrnatu smjesu. Rukama potom kratko zamijesite, tek toliko da možete oblikovati pravokutnik.

Omotajte ga prozirnom folijom i stavite u hladnjak na 30 min.

Pećnicu zagrijte na 180 ⁰C.

Špinat očistite i blanširajte nekoliko minuta u vrućoj vodi. Ocijedite pa usitnite nožem.

U zdjeli pomiješajte ricottu, ribani sir, špinat,  jedno jaje, sol i papar.

Od odmorenog tijesta uzmite 2/3,  pa između 2 lista papira za pečenje razvaljajte u tanku okruglu koru, veću od kalupa. Njime obložite dno i stranice kalupa za pite promjera 22 cm.

Ostatak tijesta razvaljajte na isti način. Neka bude veličine kalupa.

Po tijestu u kalupu rasporedite pripremljen nadjev.  Žlicom u nadjevu napravite 3 udubine i u svaku razbijte po jedno jaje.

Sve prekrijte drugom korom tijesta.

Pažljivo zavrnite rub donje kore preko gornje da zatvorite njihov spoj.

Tortu premažite mlijekom i pecite 40 – 45 minuta.

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TORTA PASQUALINA

This simple, savoury Ligurian Easter pastry makes a delicious starter or a meal in itself.

Ingredients:

For the brisee dough:
200 g flour
100 g cold butter shavings
a pinch of salt
1-2 tbsp ice-cold water

For the filling:
250 g ricotta cheese
300 g fresh spinach
1/3 cup grated cheese (pecorino)
4 eggs
salt and pepper

1 tbsp milk

Method:

You can use a blender to make this simple dough. Combine the flour, cold butter shavings and ice-cold water and blend for about 10 seconds, until the mixture is granular. Knead briefly, just as much as it takes you to form a rectangle.
Wrap with a sheet of plastic foil and refrigerate for 30 minutes.

Preheat the oven to 180 °C.

Clean the spinach and boil for a few minutes in hot water. Sieve and chop.

Combine the ricotta, grated cheese, spinach and one egg in a bowl. Season with salt and pepper.

Take 2/3 of the dough and roll it out thinly between two sheets of parchment paper. It should be round to cover the bottom and sides of a 22-cm pie tin.

Roll out the remaining dough between two sheets of parchment paper to the size of the tin.

Arrange the filling on the dough in the tin. Using the back side of a spoon, make 2 indentations in the filling and crack each egg into one of them.
Cover with the prepared crust.

Fold the edge of the bottom crust over the top one carefully, sealing the pie.

Brush with milk and bake for 40-45 minutes.

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