Saturday, March 31, 2012

KBB#28: Torta Pasqualina (Savoury Bake)



Nggak terasa sudah  waktunya menerima tugas dari KBB lagi. Seperti biasa tantangannya selalu seru dan unik. Kali ini kami harus bikin Torta pasqualina. Karena cuma buat dimakan berdua sama suami dan bahannnya yang lumayan mahal, kali ini aku bikinnya setengah resep saja. Beberapa bahan yang sulit didapat terpaksa diganti sesuai ketersediaan.
Proses pembuatannya tidak terlalu sulit, yang paling lama adalah proses menggiling adonan kulitnya agar benar-benar tipis. Supaya tidak lengket alas menggiling kuoles dengan sedikit olive oil.
Hasilnya sesuai dengan perkiraan, enak dan gurih. Dalam sekejap langsung setengah loyang tandas. Menurutku paling enak memang dimakan saat masih panas, karena kalau sudah dingin kulitnya jadi mengeras.

Torta Pasqualina adalah istilah dalam bahasa Italia yang secara harfiah berarti Kue Paskah. Merupakan hidangan khas Paskah dari Piemonte dan Liguria.
Adonannya merupakan adonan berlapis, sedikit seperti 'adonan fillo', tapi lebih tebal dan disebut 'pasta matta' (=crazy dough). Kue yang berasal dari Liguria ini mengandung keju lokal “Prescinseua” yang hanya dapat ditemukan di Liguria. Kejunya sangat creamy, lembut dan sedikit asam. Jika tidak memungkinkan menemukan Prescinseau di tempat anda, bisa disubtitusi dengan ricotta yang sangat lembut atau ricotta biasa dengan tambahan sedikit susu.
Torta Pasqualina literally means 'Easter cake' in Italian. It's a typical Easter dish from Piemonte and Liguria.The dough is a layered dough, a bit like 'fillo dough', but thicker.
It's called 'pasta matta' (i.e. crazy dough) As this dish comes from Liguria it contains a local cheese called Prescinseua which can only be found in Liguria. It is very creamy, soft and slightly acidulated.
It’s unlikely you will find Prescinseau so a very soft ricotta can or a regular ricotta with the addition of a little milk will do.

Torta Pasqualina
Source: Old Time Cooking Recipes

Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt

FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach ---> pakai horenso
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped ---> diganti thyme
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper

Preparation:
1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough. (airnya kurleb 175 ml)
-Knead well for 10 minutes or until the dough becomes elastic. -Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.

2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper.
3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter. (krn cuma setengah resep, pakai loyang 16 cm)
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use.
5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.
6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife.


8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
9. Cover the whole lot with the same number of pastry sheets, each brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.

11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin.




1 comments:

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