Italian Savory Easter Pie / Pasqualina
Italian Savory Easter Pie / Pasqualina
This Italian Easter Pie, made with Puff Pastry, is filled with spinach, ricotta cheese and eggs. It is so easy to make and is Perfect for Easter.
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Tomato Cheese Pie ( Italian Style) VERY DELICIOUS!! | Lent Recipe
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Home Made Pesto Recipe:
Dukes Mayonnaise
Italian Style Tomato Cheese Pie
This pie is an Italian delight! It’s so delicious and packed with flavor. With vine ripe tomatoes, creamy Italian cheeses, sweet onion, Dukes Mayo and fresh herbs, how can you go wrong! Everyone will be raving over this pie. Enjoy!
Ingredients:
1 9 inch pie shell (frozen or fresh)
1/2 Cup chopped onions
1 clove minced garlic
3 Large heirloom or vine ripe tomatoes (sliced thin) A pinch of salt and pepper
1/2 tsp. of fresh thyme
1/4 Cup sliced basil (about eight large leaves)
1 Cup cubed Mozzarella cheese
1 Cup cubed Fontina cheese
1/2 Cup of Dukes or Hellmann’s mayonnaise
1 tsp. of Frank’s Hot Sauce or Tabasco
Pesto (optional)
2 tbsp. of grated Parmesan cheese (for the top of pie) 1 tbsp. of olive oil (for onion and garlic)
Breadcrumbs:
1/3 Cup fresh ground Italian breadcrumbs or regular breadcrumbs 1 tbsp. of butter
1 tbsp. of fresh parsley
A pinch of salt
Instructions:
Preheat oven to 350°
Bake piecrust for 12 to 15 minutes (poke all around the base of the pie with a fork)
While your pie shell is baking, lightly salt the tomatoes and line them up in a colander over a plate or sink to drain about 10 minutes. Squeeze as much moisture out of the tomatoes using a paper towel.
Sauté the onions and garlic with 1 tbsp. of olive oil over medium heat for one minute, then spread them all along the base of the pre-baked pie shell. Layer the sliced tomatoes over the onions (reserve 4 or 5 slices for the top of the pie). Sprinkle with sliced basil (save a little for the top as well). In a medium-size bowl mix the Fontina cheese, Mozzarella cheese, mayo, hot sauce, salt and pepper. Then place cheese mixture over the tomatoes. Spread it evenly over the pie.
Place the pie on top rack of oven and bake at 350° for 35 to 40 minutes total, 10 minutes before pie is done, place the reserve sliced tomatoes on top along with 2 tbsp. of grated Parmesan cheese.
FOR THE BREAD CRUMBS:
Sauté the breadcrumbs with butter, salt and parsley for less than a minute over medium heat. This pie has to cool off for 15 to 20 minutes before serving. Top off the pie with a few spoons of pesto, breadcrumbs and fresh basil. Enjoy!
#Tomato #cheese #pie
The BEST apple pie you will ever eat!
Ingredients: (form diameter 20 cm)
Eggs - 3 pcs
Sugar - 75 grams
Salt - a pinch
Vanilla sugar - 8 grams
Butter - 100 grams
Flour - 150 grams
Baking powder - 10 grams
Apples - 3 pcs (~ 300 grams)
Sugar - 3 tablespoons
Cinnamon - to taste
Bake at 180°C (356~°F) 35 minutes + 5 - 10 minutes
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How To Make Easter Pie/Tasche (Baratta Recipe)
Easter Pie/Tasche (Baratta Recipe) - Makes 5 Pies
10 cups of flour
1 2/3 teaspoon salt
2 3/4 cups sugar
3 ½ tablespoon of Crisco Shortening
4 1/4 teaspoon of baking powder
1 big bunch of Italian Parsley
1 ¼ teasp ground black pepper
3 ¼ lbs. of dried Italian sausage (Soppresatta) -- sliced 1/8 inch thick
2 1/2 lbs of mozzarella (sliced)
2 ½ lbs of mild provolone (diced)
2 ½ lbs of grated Sardo -- from cow's milk or Parmegianna
1 lbs of grated Locattelli Pecorino Romano cheese
about 7 dozen extra large eggs
24 eggs for Baroni
15 eggs for dough
8 hard boiled eggs to each pie -- i.e. 40 hard boiled eggs
Pre heat oven to 350 degrees.
Grease and lightly flour deep dish (6 inch at least) glass pie pans.
To make dough:
Beat 15 eggs and add salt, 1 1/4 cup of sugar, Crisco shortening, and baking powder.
Add flour 2 cps at a time till well blended -- dough should not be sticky)
Break up dough into 5 equal pieces. Then break each of the 5 pieces up to make 2 pieces to make 10 pieces (one of them a little larger to be used for the bottom and sides of each pie and the other piece to be used for the top of each pie). Roll out the bottom pieces of the pie and put in greased and lightly floured pan.
To make Baroni:
Beat 24 eggs. Blend in chopped parsley, Sardo grated cheese, Locattelli grated cheese, 1 1/2 cup of sugar, and black pepper.
Order in which you should place ingredients in pie.
Baroni
Soppresatta
Hard boiled egg (halved) (layer of 8 halves)
Provolone
Mozzarella
Baroni again
*Repeat layers until pie is filled
Start layering ingredients in pie, when finished place rolled out dough on top of pie. Crimp edges with a fork and cut off excess dough. Put slits in top crust and place in oven. 2 pies to a rack.
Bake 35-40 minutes then brush pie tops with beaten egg and sprinkle with granulated cane sugar. Bake another 15-20 minutes. Let cool at least 15 minutes before serving.
Torta pasqualina ( savory Easter pie ) - Italian recipe
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Enjoy the Italian Easter tradition with the torta pasqualina, a rustic savory pie filled with chard, ricotta cheese and eggs! Find this and many more recipes on the Giallozafferano App in English
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Today we'll be making the torta pasqualina, an ancient Ligurian recipe, whose name means Easter pie. The torta pasqualina is a rustic savoury pie made from layers of dough filled with chard, ricotta cheese and eggs. Despite its regional origin, this Easter pie is eaten throughout Italy, therefore there are many variants: some use spinach instead of chard, others artichokes, and so on. Let's see what we'll need to make it.
• 1 1/3 cups (130 g) of grated parmesan cheese
• 2,2 lbs (1 kg) of chard 2/3 cup (150 ml) of extra virgin olive oil
• 5-6 sprigs of fresh marjoram
• ½ onion
• 13 eggs
• 2 cups (500 g) of ricotta cheese
• pepper / salt / nutmeg For the layers of dough:
• 4 ¾ cups (600 g) of flour
• 1 ¼ - 1 ½ cups (300-350 ml) of water
• 2 1/3 tbsp (35 ml) of extra virgin olive oil
• ½ teaspoon of salt
To prepare the layers of dough begin by putting the flour in a bowl along with these ingredients. Dissolve the salt into 1 and ¼ cups (300 ml) of water, and put aside the other ¼ cup to see how the flour is absorbing the liquid; you'll use it if the flour is still too dry after the first addition of water. So pour in the oil, the salted water, and mix until all of the ingredients are incorporated; once blended, see if you need any more water and then turn out the dough onto a wooden or marble surface and continue to knead for another 10 to 15 minutes, then form into a ball, wrap in cling film and let it rest for at least an hour in a cool place. In a pan, place 4 tablespoons of extra virgin olive oil and the finely chopped onion and sauté on a low flame for 10 to 15 minutes until the onion is transparent; at that point, add the roughly chopped chard and sauté for a few minutes; add salt and pepper to taste, the chopped marjoram and let it cool. Once it's cooled, transfer to a bowl, and add ½ cup (50 g) of the grated cheese, beat 3 eggs and add them as well; mix thoroughly to blend. Let's make the second part of the filling: in a bowl combine the ricotta with ½ cup (50 g) of grated cheese, beat 3 eggs and add them as well, a pinch of salt, a pinch of grated nutmeg, and mix together well. Now move on to the 4 layers of dough: take your ball of dough and divide it into 4 pieces, two should be larger than the other two: the big ones should be around 10 oz (300 g) each and the smaller ones should be about 6-7 oz (180 g) each. After being rolled out very thinly, we'll use two large sheets of dough to line the bottom of a 12-inch (30 cm) round cake pan, so there will be two layers on the bottom, and two on the top. I've already rolled out one of the bigger bits. Now take it like this to stretch it out even more, take a pan that has been greased with oil, and line it with the dough; don't worry if it seems much too large, because you'll need to generously line the cake pan, and if there is excess dough you can cut it off as needed. After lining the pan with the first layer, brush completely with oil, then roll out the second sheet of dough; now place the second layer over the first. Line the cake pan carefully, after that pour in the chard mixture. After rolling out the second piece of dough, add the chard mixture, spread it evenly and then pour the ricotta mixture over it, spread it evenly as well, after that form 7 indentations, one in the centre and 6 in a circle around it, and we'll put an egg yolk into each well. Here we are, as you can see the egg yolks have been placed into the indentations, now beat the reserved egg whites just until smooth, and pour a little -- just a thin layer -- over the surface; then sprinkle the remaining grated cheese all over and cover the whole thing with the other 2 layers of dough. Roll out the remaining pieces of dough, the smaller ones, put the first one as a cover for the pie, and brush it with oil; now put the fourth and last layer over that one, stretching it out with your hands. Make the layers stick to each other, then use a knife or kitchen scissors to cut off the excess dough from the sides, after that fold in the edge of the dough. As you can see I've folded in the dough, now press it down with a fork to make a decorative edge or you can also pinch it with your fingers, as you prefer. Finally brush the surface with oil and bake at 350°F (180°C) for at least 45 minutes. Once it's out of the oven, let the Easter pie cool in the pan, then take it out and serve at room temperature or even cold if you'd like. This is a great dish to take along on a trip and serve cold, it will certainly make an impression.
LEMON MERINGUE PIE - with flaky pie crust and Italian meringue
LEMON MERINGUE PIE
Bahan-bahan
Pie crust
1 resep pie crust
Link:
Blind bake: 15 menit, suhu 210•C
Olesan:
1 butir telur, kocok
Olesi telur yang telah di kocok
Panggang kembali hingga matang selama 30 menit, suhu 180•C
Dinginkan
Lemon filling/custard
1 buah lemon besar, parut kulitnya
165ml air perasan lemon (kurang lebih dari 3 buah lemon besar)
220gr gula pasir
50gr maizena
1/2 sdt garam
200ml air
5 kuning telur
45 gr mentega unsalted
Italian meringue
4 putih telur
1/4 sdt cream of tartar
Sejumput garam
Mixer kecepatan sedang sebentar lalu tinggi selama 4-5 menit atau hingga kaku & lembut.
Sementara itu siapkan sirup gula:
190gr gula pasir
65ml air
Rebus hingga mendidih di atas api sedang
Homemade by Nino
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