On last minutes date-line :)
Tadinya maksud hati memang mau sekalian buat paskah-an.. iihh, nggak mau rugi banget ya.. :D
Ternyata Paskah masih seminggu lagi dari date-line.
[ Torta Pasqualina adalah istilah dalam bahasa Italia yang secara harfiah berarti Kue Paskah. Merupakan hidangan khas Paskah dari Piemonte dan Liguria. ]
Dari awal bulan, sebenerna udah jiper liat ingredients-nya.. padahal kalo mau dibaca baik-baik, semua bahan maupun step cukup mudah didapat dan dikerjakan.
Untuk ricotta, mending buat sendiri aja, selain memang gampang & cepat, juga buat ibu2, yang penting lebih ekonomis :P
Resep dari mbak Arfi:
Cara membuat:
Masukin semua bahan, didihkan. Nanti susunya akan memisah. Nah… susu yang memisah inilah yang akan menjadi ricotta cheese. Saring menggunakan cheesecloth (bahan bikin kelambu, yang benangnya jarang-jarang tapi lembut banget jatuhnya)
Note:
*setelah review di youtube, masukan lemon setelah susu+ yogurt mendidih, karna kalo dimasukkan bersama2 bisa membuat tekstur jadi kasar.
* resep diatas jadi 192gr
Steps:
Note daftar koreksi:
1. Layer kurang matang sempurna, bagian luar sudah crispy & muncung tapi dalamnya masih mentah. Lama panggang mesti ditambah kurleb 10menit, turunkan suhu jadi 185d.
2. Supaya lebih menarik, lapisan atas disemir yolk
Torta Pasqualina
Source: Old Time Cooking Recipes
Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt
FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach (aku pakai bayam)
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper
Preparation:
1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough.
-Knead well for 10 minutes or until the dough becomes elastic. -Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.
2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper.
3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use.
5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.
6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife.
8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
9. Cover the whole lot with the same number of pastry sheets, each brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.
11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin.
