Torta pasqualina (2)
Instructions
Boil the beets, chop and let them cool down.
Pass through a sieve the ricotta.
Put it in a bowl, add the grated cheese, breadcrumbs, 4 beaten eggs, cream, salt and pepper.
Incorporate the Chard and chopped Marjoram last.
With a rolling pin worked half of the dough and cut into two thin sheets.
Line a baking sheet greased with the first browse by date the dough over the edge and then spennellatela with oil.
Overlay the second browse and pour half of the mixture of beets.
Six holes dug into the vegetables and meat in each of them a whole egg.
Salt and pepatelo.
Cover with the other half of beets.
Well levelled with a slightly damp knife.
With the rest of the dough pull two thin sheets.
Put the first on stuffing, spennellatela, overlay the second and press carefully along the edges to seal the pie.
Prick the surface with a fork.
Cook in the oven at 200 degrees for about an hour.
Serve the "pasqualina" lukewarm or cold.
Ingredients and dosing for 12 persons
- 400 g of puff pastry
- 600 g of beets
- 300 g of ricotta
- 10 eggs
- 2 tablespoons of breadcrumbs
- 2 tablespoons of grated cheese
- 1 glass of cream
- Minced marjoram
- Olive oil
- Butter
- Salt
- Pepper