TARTA PASCUALINA con Masa Casera Tradicional Rellena con Espinaca y Ricota

Hello everyone! Welcome back to the channel Since it's Easter Season, today I'm going to prepare this "Torta Pascualina" With it's classic 4 layer sheet crust with a delicious Ricotta and spinach filling and of course the eggs baked inside It is a savory cake made traditionally in Luguria, Italy but with the italian migrations during the late 19th century it's become very popular in Argentina and Uruguay and it is enjoyed all year long To make the dough you will need: 500 gr of all purpose flour 200 ml of water (room temperature) 100 ml of Olive oil. One Egg and a Pinch of Salt In a bowl I'll put the flour, the salt, the egg, the oil... and last the water I'll start mixing to combine then I'll use my hands to amalgamate and transfer it to the table I'll now knead it for about 10 minutes to obtain a soft and smooth dough It should feel very soft and easy to knead Once it's well kneaded form a cylinder and then divide it into 8 pieces about the same size Then form each piece into a ball place them on tray Once they all ready brush with some oil to prevent them from forming a crust Now cover them with plastic wrap and a kitchen towel and let them rest for at least 1 hour If you let them rest over night it will be much easier to stretch the dough And for the filling you will need: 500 gr of spinach 1 large onion or 2 small a clove of garlic, Eggs 300 gr of Ricotta cheese Some hard cheese like Parmesan or Pecorino and Nutmeg for seasoning First I'll finely chop the onion and then the garlic In a skillet over medium heat I I'll saute the onions first season with a pinch of salt and cook them until they are soft and translucent but not brown Once it's ready, set aside In the same pan I'll cook the spinach the Italian way with some olive oil and the minced garlic I'll cook the spinach until wilted I' add a bit more at time as they cook now the last batch and they be ready Now I'll remove from the pan and transfer them into a colander to drain the liquid and once they cool enough squeeze out even more moisture Now I'll chop them well because we don't want any bit chunks of stems when I cut the pie. Now that I have all the spinach chopped I'll grate some of the cheese ...about a cup And to prepare the filling I add the onions to the Ricotta and the grated cheese mix well... and add the spinach season with nutmeg freshly ground black pepper and I'll add a bunch of fresh oregano leaves which I'll finely chop Now I'll add One Egg and then mix Season with salt and mix one more time Once the filling it's ready I'll keep it in the fridge and now I'll start working on the dough I'll start stretching the balls of dough starting from the center outwards keeping it's round shape to form a disk stretch it quite thin About a millimeter thick and then repeat this with another 3 balls Now take one of the disks, spread it with some olive oil and dust with flour On top of it place another disk of dough and again, spread with some olive oil and dust with flour and repeat with the remaining two disks And once you have done this with all four, stretch again And now you should have four layer sheet dough In the old times, this was traditionally made using 33 thin sheets of dough which represented the age of Christ This sheet of dough should be enough to use in a 26 centimeter in diameter baking pan This one it's 24 cm I lightly oiled it and dust it with flour Line the mold with the dough and pour in the spinach and Ricotta mixture spread it evenly and using the back of a spoon make five large holes for the eggs then sprinkle with more grated cheese Trim the excess dough Then place the tin in the fridge while you prepare one more pie crust with the remaining 4 balls of dough which we'll use to cover the pie Press the edges to seal the two sheets of dough Trim the excess... and then crimp the pie to seal I'll make a cut with a knife in the center and insert a chimney We do this to let the vapors out while cooking and prevent the top crust to bubble up and the juices to boil over the top that way our pie will look nice and clean after baking And last paint the top with beaten egg and bake at 200 degree Celsius and since it is a quite tall pie will take 50 to 60 minutes to cook Once it's nice and golden brown, remove from the oven and let it cool in the tin for about 15 to 20 minutes before taking it out. And here we have the Easter Pie or Torta Pascualina You can see the thin layers of crust and the rustic Ligurian spinach and Ricotta filling Traditionally served cold, this pie will keep well in the fridge, but is at its best when served straight after it has cooled Ideal to enjoy in any season of the year So I hope you try this at home It's not terribly hard and it's worth the effort As always I hope you liked this video I so, don't forget to LIKE and I invite you to visit my channel and if you like what you see, Subscribe Thanks for joining me and we'll see you soon with a new recipe. Until the net time. Ciao!

Channel: El Pastificio de Nicola

Views: 4,639,719

Keywords: tarta pascualina, tarta de verduras, tarta de acelga, tarta de espinacas, espinacas y ricota, torta salada, torta pasqualina, tarta de vegetales, torta de vegetales, tarta vegetariana, pascuas, recetas argentinas, comida argentina, tarta de verdura, saludable, comida para pascuas, vegetable tart, spinach tart, spinach quiche, spinach and ricotta, easter pie, vegetable pie, spinach ricotta pie, pie crust, masa para tartas, vegetarian pie, пирог, pirog, kuchen, 派, pai

Id: DLQa2ApEV7I

Length: 14min 16sec (856 seconds)

Published: Sun Apr 14 2019