Torta pasqualina (5)
Instructions
Knead the flour with oil and salt; Add a little warm water to obtain a consistent and smooth mixture; mix until it will form on the surface of air bubbles.
Cover with a towel and let rest.
You can also use frozen puff pastry.
Apply the thinner sheets of 6 possible with a rolling pin.
Clean the beets, wash them and cook them in a pan with a little salt, squeeze, blend finely and place in a large bowl.
Add the crumbled cheese, 2 eggs, grated Parmesan and pecorino cheese half: If the dough is too supported soften with milk.
Line a sheet with a sunroof, anointed with oil, grease the pastry with a brush dipped in oil and overlapping to one by one, the other two, always ungendole with oil except the last one.
Place the stuffing and with a spoon dig 4 notches where the eggs will arise, crude.
Season with salt and sprinkle with rest of cheese.
Close with a sheet of dough and overlay it with the other two, always anointing with the kitchen brush the surface between one and the other.
Seal with the scraps of dough to form a cordon around the edge.
Grease the surface with a little oil and why is more Golden, with a whole egg beaten; Pierce the surface with a toothpick, being careful not to break the eggs and bake in the oven already warm to 200 degrees for 40 minutes.
You can serve it warm, but also cold.
Ingredients and dosing for 6 persons
- For the dough:
- 400 g of white flour
- 2 tablespoons of olive oil
- Salt
- Water
- For the filling:
- 500 g of beets
- 200 g of ricotta
- 50 g of melted butter
- 6 eggs
- 4 tablespoons of grated parmesan cheese
- 4 tablespoons of grated pecorino cheese
- 1 glass of milk
- 1 glass of olive oil
- Salt