Category: Pie

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Easter Healthy Main Pie Vegetables Vegetarian

Italian Easter Pie with Ricotta or Torta Pasqualina

How to prepare the real Italian recipe of Easter Pie or “Torta Pasqualina”

It is not Easter without our “Torta Pasqualina” Easter Pie.  Originally, from  Genoa, everyone in Italy loves it, generation after generation, simply because you can never get tired of good things!!! This savory pie, called Torta Pasqualina in Italy, is often made for special occasions or parties, it’s easy to make and serve, plus, it’s delicious. This preparation is very simple, what really makes the difference for a good recipe are always the ingredients, their freshness, and the highest quality: spinach, fresh ricotta, organic eggs as main ingredients for this marvelous spring recipe. Light, yet filling, this savory Italian quiche is simply gorgeous. YOU HAVE ABSOLUTELY TO TRY IT!

Ingredients for a cake pan – 23/25 cm

  • two circles of dough: puff pastry or dough briseé (you can buy it frozen or make this base preparation at home if you have more time)
  • 600 grams of Spinach
  • 300 grams of Ricotta cheese
  • 70 grams Parmesan cheese
  • 1 tablespoon of Extra Virgin Olive Oil
  • 5 Eggs
  • Salt, Pepper and Nutmeg as you prefer

Preparation

  1. Add the spinach into a pan, without water, (previously washed and shredded), cover with the lid and cook over medium heat for 10 minutes. Drain the spinach and sauté with 1 tablespoon of extra virgin olive oil for additional 5 minutes.
  2. Meanwhile in a bowl, add the ricotta cheese, salt, pepper, nutmeg, parmesan cheese and 1 egg, mix for 3 minutes. Add the spinach and mix well.
  3. Divide the dough into 2 pieces, roll out your first piece of dough, roll out the dough into a very thin 12-inch circle. Place the dough circle on a 12-inch pizza pan lined with parchment.  Add the spinach mixture on top. Spoon the spinach evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. With the back of a spoon make 4 holes on the spinach mixture over the dough and in each little hole pour a whole egg opened gently. Sprinkle with Parmesan cheese, cover with the other circle of dough and paint lightly with oil.
  4. Seal the edges well, fold outer edges together and crimp to seal the pie. Then prick the surface with a fork just a little bit here and there.
  5. Bake the Pasqualina Pie, in preheated oven, at 190 degrees for 45 minutes.
  6. Slide the Pasqualina Pie onto a cutting board and let cool slightly before slicing. May also be served at room temperature.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

Easter cake

Categories
Appetizers Pie

Ham Pie-Bread or Tortino al Prosciutto

How to prepare the real Italian recipe of a delicious Ham Pie or “Tortino al Prosciutto”

Unleash this wonderful Ham Pie-Bread upon your guests, a delicious ham pie, homemade to enjoy with friends. The aroma of home-made bread baking in the oven is warm and brings nice family memories to mind.  The aroma of prosciutto bread baking goes even beyond that!  It is difficult to wait for the bread to cool before cutting that first, inviting slice. Prosciutto bread is a relatively easy bread to make, so definitely give it a try.

Ingredients

  • 100 gr of Flour
  • a teaspoon of Baking Powder
  • a pinch of Salt
  • Raw or Cooked Ham 200 gr. cut into cubes
  • 150 gr. grated Parmesan Cheese, Parmigiano Reggiano or Grana Padano
  • 3 eggs
  • a small coffee cup of Milk
  • a small coffee cup of Oil, Corn or Sunflower oil will be good
  • 1 tablespoon minced Rosemary
  • To cook: a loaf pan greased and floured or lined with parchment paper.
  • To accompany: a Bechamel sauce, warm.

Preparation

1. Sift the flour with the baking powder and a pinch of salt, beat the eggs in a bowl and add the flour when they are inflated a spoonful at a time, be sure to dissolve well any aggregation of flour or lumps. Then incorporate the ham and cheese, at the end add milk and oil as well.

2. Pour the mixture into the Baking Pan, cover with a towel and let rise 15 minutes. Place the Baking Pan in the oven heated to 180 and leave it for 40 -45 minutes. Turn out the cake and serve it sliced, would be great accompanied with a bechamel sauce, serve hot. Yummy!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

tortino prosciutto

 

 

 

 

Categories
Appetizers Pie

Plumcake with Parma Ham, Olives, Goat Cheese or Plumcake Salato

How to prepare the real Italian recipe of  Plum Cake with Parma Ham, Olives, and Goat Cheese or “Plum Cake Salato”

The Salty plum cake with parma ham, olives and goat cheese is a recipe created with the best flavors of our land, traditionally Italian. A rustic appetizer, very soft delicate taste great for a buffet dinner or, in a sunny spring day, for a pic-nic with friends.

Ingredients

  • 150 grams of Parma Ham
  • 150 grams of Goat Cheese
  • 100 grams of Green Olives
  • 100 ml Extra Virgin Olive Oil
  • 100 ml of Milk
  • 5 Eggs
  • 200 grams of Flour
  • 16 grams of Baking Powder
  • Thyme, Butter, and Salt as preferred

Preparation

  1. Preheat oven to 180° degrees, buttered and flour a loaf pan. Cut ham and goat cheese into cubes and divide the olives in half.
  2. In a bowl beat the eggs with a little salt, add the oil and milk, stirring constantly. Add flour sifted with baking powder and thyme, add the ham, goat cheese, and olives.
  3. Pour the mixture into the tin and bake for 45 minutes at 180°. Let rest for 20 minutes before turning the loaf pan.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

plumcake-salato-con-pancetta-e-asparagi-10

Categories
Dinner Main Pie Vegetables Vegetarian

Aubergines and Tomato Pie or Parmigiana di Melanzane

How to prepare the real Italian recipe of “Aubergines and Tomato Pie or Parmigiana di Melanzane”

Expression of the simple home cooking but creative and above all economic “Aubergines and Tomato Pie” is one of the most successful dishes of the Mediterranean tradition and has a great advantage, it can be prepared in advance and cooked in the oven before serving it hot and sliced.

Ingredients for 6 people

  • 1 kg of Aubergines
  • 1 Kg of Tomatoes
  • 500 grams of Mozzarella Cheese
  • 100 grams of Parmesan Cheese
  • Basil as you prefer
  • 4 tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper
  • Peanut oil for frying

Preparation

1. Cut the Aubergines into slices about half a centimeter and sprinkle of salt, so that they lose the bitterness. In the meanwhile prepare the tomato sauce, add to a pan the extra virgin olive oil, warm and then add the tomato and salt, cook for about half an hour, over medium heat. After about 30 minutes, rinse the aubergines to remove the salt and dry well with paper towels. Flour the slices one by one and in a high-sided frying pan fry them in hot oil. Drain the oil and leave them to dry on absorbent paper.

2. When the sauce will be restricted, place in a baking pan with high sides, stratify the components in order: the tomato sauce, aubergines, mozzarella cheese slices and Parmesan cheese, repeat until all ingredients are used. Complete with tomato sauce and Parmesan cheese on top. Bake at 200 ° for 30 minutes.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

parmigiana dettaglio