How To make Tourte Milanese
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves; minced
1/4 ts Nutmeg (or more)
Salt & freshly ground pepper 2 Lg red peppers*
OMELETS:
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 ts Chopped fresh tarragon*
Salt 2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg; beaten
*Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched. Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside. For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture. To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife. From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles, Calif.
How To make Tourte Milanese's Videos
Milanese tourte
Ingredients:
6 eggs;
salt and pepper;
800 g (28 oz) fresh spinach;
2 tbsp olive oil;
1 bell pepper, sliced;
2 sheets puff pastry;
300 g (10 oz) ham, thinly sliced;
250 g (8.8 oz) cheese, grated;
olive oil.
Instructions
Preheat your oven to 180C/350F.
Whisk 6 eggs with salt and pepper. Cook the omelet for 2 minutes then stir to scramble.
Separately sauté spinach until wilted. Season with salt and pepper.
Sauté sliced bell pepper in olive oil for about 10 minutes or until soften. Don’t forget to season with salt and pepper.
Roll out both sheets of puff pastry. Cover the bottom of a round baking pan with one of the puff pastry sheets. Trim the excess.
Layer your pie filling in such order: omelet, spinach, ham, cheese, bell pepper, cheese, ham, spinach, omelet. Cover with the second puff pastry sheet, cut off the excess and pinch both sheets of pastry together.
Make slits on top of the pie and brush it with olive oil (or beaten egg). Bake for 40 minutes.
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АППЕТИТНЫЕ ОТБИВНЫЕ ПОД НЕОБЫЧНЫМ КОНЬЯЧНЫМ СОУСОМ.
Аппетитные отбивные из свинины под вкуснейшим необычным коньячным соусом.
Baking With Julia 2021 - Puff Pastry with Michel Richard Season 1 Episode 3
Master chef at Citrus in Los Angeles, Michel Richard, visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.
#BakingWithJulia #BakingWithJulia2021
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pie crust, peas, carrots, chopped up chicken then stir fry chicken broth and cornstarch together and makes the juice inside