Ligurian Easter Pie (torta Pasqualina) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-----dough-----,
6 cup: All-purpose unbleached flour,
2 tsp: Salt,
1/2 cup: Olive oil,
2 cup: Warm water, (110 degrees) ----filling-----
12 medium: Artichokes,
3/4 cup: Olive oil,
1/2 cup: Onions, thinly sliced
1/2 tsp: Salt, plus extra to taste
1: Lemon, halved
2 cup: Fresh bread crumbs,
3/4 cup: Milk,
2 lbs: Ricotta cheese,
13: Eggs,
1/2 cup: Parmesan cheese, grated
Black pepper, to taste
2 tbsp: Butter,
Directions:
Recipe by: How To Bake - Nick Malgieri - ISBN 0-06-016819-6 * One
12-inch cake pan, 2 inches deep, oiled.
1. To make the dough, combine the flour and salt in a mixing bowl.
Combine the oil and water and stir in to form a soft dough. Knead
until smooth, about 10 mins. Divide the dough into 12 to 33 pieces
and oil each and wrap it separately in plastic wrap. Allow to rest at
room temperature for 1 hour. 2. To make the filling, trim the
artichokes: with a stainless-steel knife trim the bottoms flat,
cutting away any stem. Bend back and pull off all the green outer
leaves. When you reach the thin yellow leaves at the center of the
artichokes, slice off the tops, leaving about 1 inch of the base and
leaves. Cook in boiling salted water until almost tender. Scrape away
the chokes and slice the hearts thinly. Heat 1/4 cup of the oil in a
large pan and cook the onion briefly. Add the artichokes and season
with the salt and lemon juice. Allow to cook gently for about 20
mins. Cook, Soak the breadcrumbs in the milk, then combine with the
ricotta, 5 of the eggs, and 1/2 cup grate Parmesan. Season with salt
and pepper and stir in the artichokes. 3. Set a rack at the middle
level of the oven and preheat to 350 F. 4. Unwrap one of the dough
pieces and roll it out as thinly as you can. Pull and stretch the
dough into a large circle and line the prepared pan with it. Allow
the excess dough to extend up over the edge of the pan. Paint with
some of the remaining 1/2 cup of oil and repaeat with half the
remaining dough pieces. Pour the filling over the dough in the pan.
Make 8 openings in the filling and place a piece of butter and break
a whole egg into each. Sprinkle each egg with some of the remaining
grated cheese. Cover the filling with the remaining layers of dough.
Evenly trim any excess overhanging dough an inch away from the edge
of the pan. The excess dough will shrink back while the torta is
baking. 5. Bake for about 1 1/4 hours until the pastry is golden and
the filling is set (a knife will emerge clean from the center).
Serving: Serve the torta warm or at room temperature, as the main
course of a light meal. In Genoa, it is common to find this and other
vegetable trote served as part of an assortment of antipasti. With a
salad and a simple dessert it is a perfectly satisfying lunch or
supper. Storage: Refrigerate leftovers tightly covered with plastic
wrap. Before serving, remove the plastic and reheat briefly, loosely
covered with foil, at 350 F for about 20 mins, until just warmed
through.
Source from luhu.jp
12-inch cake pan, 2 inches deep, oiled.
1. To make the dough, combine the flour and salt in a mixing bowl.
Combine the oil and water and stir in to form a soft dough. Knead
until smooth, about 10 mins. Divide the dough into 12 to 33 pieces
and oil each and wrap it separately in plastic wrap. Allow to rest at
room temperature for 1 hour. 2. To make the filling, trim the
artichokes: with a stainless-steel knife trim the bottoms flat,
cutting away any stem. Bend back and pull off all the green outer
leaves. When you reach the thin yellow leaves at the center of the
artichokes, slice off the tops, leaving about 1 inch of the base and
leaves. Cook in boiling salted water until almost tender. Scrape away
the chokes and slice the hearts thinly. Heat 1/4 cup of the oil in a
large pan and cook the onion briefly. Add the artichokes and season
with the salt and lemon juice. Allow to cook gently for about 20
mins. Cook, Soak the breadcrumbs in the milk, then combine with the
ricotta, 5 of the eggs, and 1/2 cup grate Parmesan. Season with salt
and pepper and stir in the artichokes. 3. Set a rack at the middle
level of the oven and preheat to 350 F. 4. Unwrap one of the dough
pieces and roll it out as thinly as you can. Pull and stretch the
dough into a large circle and line the prepared pan with it. Allow
the excess dough to extend up over the edge of the pan. Paint with
some of the remaining 1/2 cup of oil and repaeat with half the
remaining dough pieces. Pour the filling over the dough in the pan.
Make 8 openings in the filling and place a piece of butter and break
a whole egg into each. Sprinkle each egg with some of the remaining
grated cheese. Cover the filling with the remaining layers of dough.
Evenly trim any excess overhanging dough an inch away from the edge
of the pan. The excess dough will shrink back while the torta is
baking. 5. Bake for about 1 1/4 hours until the pastry is golden and
the filling is set (a knife will emerge clean from the center).
Serving: Serve the torta warm or at room temperature, as the main
course of a light meal. In Genoa, it is common to find this and other
vegetable trote served as part of an assortment of antipasti. With a
salad and a simple dessert it is a perfectly satisfying lunch or
supper. Storage: Refrigerate leftovers tightly covered with plastic
wrap. Before serving, remove the plastic and reheat briefly, loosely
covered with foil, at 350 F for about 20 mins, until just warmed
through.
Source from luhu.jp