PASQUALINA CROWN

Identity Card of the Recipe

178 KCal Calories per serving

Ingrediants

For pasta

300 g of white flour of type 00
6 g of salt
30 ml of extra virgin olive oil
160 ml of water
8 g of instant yeast

To brush

60 g (1 medium) of eggs

For the filling

40 g of grated Parmesan cheese
Q.b. of nutmeg
Q.b. of pepper
Q.b. of salt
120 g (2 medium) of hard-boiled eggs
100 g of fresh ricotta
Steamed food: 250 g of spinach

Materials Needed

Bowl
Scale weighs food
Pasta knife or wheel
Brush
Transparent film
Sieve
Rolling pin

Preparation

First, devote yourself to the preparation of the pasta. In a bowl, sift the white flour along with the instant quiche yeast. Combine the salt, a tablespoon of oil in the center and mix the ingredients by gradually adding just enough water to obtain a soft, velvety, lump-free and non-sticky dough.

The leavened alternative
As an alternative to instant yeast, it is possible to use 6 g of fresh brewer's yeast or 2 g of dry yeast to obtain the dough of the bread dough: in this case, the dough will have to rise for 2 or 3 hours, up to doubling the volume. Alternatively, use puff pastry or savory shortcrust pastry.

Prepare the hard-boiled eggs: put two eggs in a saucepan, cover with cold water, bring to the stove and boil for 8 minutes. At the end of cooking, immerse the hard-boiled eggs in ice water: the thermal shock will facilitate shelling.
Meanwhile, prepare the filling. In a bowl, mix the steamed spinach with the fresh ricotta, and add salt, pepper, nutmeg and grated parmesan.

How to cook spinach
Cooking spinach is easy, but it must be done correctly to get a perfect result. After washing the leaves, the spinach should be placed in the basket of a steamer. They are ready in a few minutes, as soon as they lose volume: for best results, we recommend squeezing the spinach from excess water and cutting them with a knife to avoid filaments.

Shell the eggs. Cut each egg into 4 wedges.
Proceed with the spreading of the dough. Remove the film from the dough, take a small portion (for decoration). Sprinkle the surface with a little flour and roll out the dough with a rolling pin to obtain a thin circle. Cut the pasta into 8 wedges. Roll out the smaller dough and cut it with Easter molds.
Arrange the triangles (wedges) of dough on a baking sheet lined with parchment paper, taking care to form a radial pattern or in any case a sun, slightly overlapping the edges.
Arrange the filling on the inside of the sunburst, inserting a piece of egg on the base of each wedge.
Fold the tips of the "sun" inwards, pinching the edges to keep the dough from opening.
Brush the surface of the crown with beaten egg and stick the previously prepared pasta shapes onto it. Brush the shapes again with the egg.
Bake the Pasqualina crown at 180 ° C (ventilated) for about 40 minutes.
Remove from the oven, allow to cool and serve.

Alice's comment - PersonalCooker

Even at Easter, we keep calories under control: this crown is moderately caloric, therefore not too sinful! You can also customize it with other fillings (making it more or less sinful, according to your tastes)

Nutritional values and Health Comment on the recipe

Corona Pasqualina is a very caloric food, which falls into the group of appetizers.
Energy comes mainly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be complex, peptides of medium biological value and monounsaturated fatty acids.
Cholesterol and fiber are relevant.
Corona Pasqualina is a food that lends itself to most nutritional regimes. It has no major contraindications in this regard; in case of overweight it is however advisable to reduce the portion and the frequency of consumption.
Contains gluten and lactose, therefore it does not lend itself to the diet against celiac disease and milk sugar intolerance.
It is allowed by the vegetarian nutritional regime but not by the vegan one.
The average portion is around 50-60 (90-105 kcal).