Torta pasquale
Oct 11, 2017 2:59:23 GMT -5
Post by Admin on Oct 11, 2017 2:59:23 GMT -5
Ingredients
For the torta
25g/1oz butter, for greasing
2 tbsp plain flour, for dusting
5 free-range eggs, plus 1 free-range egg, beaten, for brushing
200g/7oz spinach
110g/4oz dandelion leaves or rocket
2 tbsp extra-virgin olive oil
1 onion, finely chopped
500g/1lb 2oz ricotta cheese
50g/2oz parmesan, or similar vegetarian hard cheese, grated
110g/4oz provolone cheese, or similar vegetarian alternative, cut into small cubes
salt and freshly ground black pepper
500g/1lb 2oz ready-made puff pastry
For the salad
300g/10½oz fresh or frozen broad beans (shelled weight)
5 small celery sticks, finely chopped into matchsticks 3cm/1in long
large handful rocket
12 mint leaves, roughly torn
4 tbsp extra virgin olive oil, plus extra for drizzling
1 small lemon, juice only
110g/4oz pecorino cheese, or similar vegetarian alternative, shaved
For the torta
25g/1oz butter, for greasing
2 tbsp plain flour, for dusting
5 free-range eggs, plus 1 free-range egg, beaten, for brushing
200g/7oz spinach
110g/4oz dandelion leaves or rocket
2 tbsp extra-virgin olive oil
1 onion, finely chopped
500g/1lb 2oz ricotta cheese
50g/2oz parmesan, or similar vegetarian hard cheese, grated
110g/4oz provolone cheese, or similar vegetarian alternative, cut into small cubes
salt and freshly ground black pepper
500g/1lb 2oz ready-made puff pastry
For the salad
300g/10½oz fresh or frozen broad beans (shelled weight)
5 small celery sticks, finely chopped into matchsticks 3cm/1in long
large handful rocket
12 mint leaves, roughly torn
4 tbsp extra virgin olive oil, plus extra for drizzling
1 small lemon, juice only
110g/4oz pecorino cheese, or similar vegetarian alternative, shaved