Today I have a really funny recipe in store for you! In fact, I thought of transforming a typical Easter cake from a cake to a delicate appetizer. The recipe in question is the Pastiera, a typical Neapolitan tart prepared with cooked wheat, eggs, sugar and ricotta. I propose my personal savory variant with peas: I can't wait to get your hands in the dough and you?
Video of the Recipe
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Identity Card of the Recipe
- 185 KCal Calories per serving
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Ingrediants
For the savory shortcrust pastry
- 240 g of white flour type 00
- 4 g of instant yeast
- 40 g (2 medium) of egg yolks
- 7 g of salt
- 100 ml of milk
- 50 g of butter
- 20 g of grated Parmesan cheese
- 40 g of cornstarch
For the filling
- 300 g of cooked wheat
- 50 g of grated Parmesan cheese
- Q.b. of pepper
- Q.b. of salt
- 120 g (3 medium) of egg white
- 20 g of egg yolks
- Cooked, boiled food: 150 g of peas
- 150 g of fresh ricotta
- 150 ml of milk
Materials Needed
- Bowls of various sizes
- Electric whips
- Casseroles with lid
- Pan for pies with a diameter of 24 cm
- Baking paper
- Pasta cutter wheel
- Wooden spoons
- Scale weighs food
Preparation
- Prepare the savory shortcrust pastry. Sift the white flour and combine it in a bowl together with the corn starch (or another starch such as potato starch or frumina), salt, instant yeast and grated parmesan.
- Gently melt the butter together with the milk and add it to the center of the flours. Shell the eggs by carefully dividing the yolks from the whites. Mix the egg yolks with the rest of the ingredients until you get a soft dough. Wrap the pastry in cling film and let it rest for 30 minutes.
Attention!
Do not throw away the egg whites: they will be used for the preparation of the filling!- In the meantime, devote yourself to making the filling. Cook the cooked wheat with the milk, and add the salt and pepper. Cook for 20 minutes, then turn off and allow to cool.
- Bring plenty of water to a boil and boil the peas, fresh or frozen, until soft. Drain and set aside.
- Combine the cooked wheat and milk mixture in a bowl, add the parmesan cheese, fresh ricotta and peas, setting aside a spoon for decoration. Season with salt if necessary.
- Shell the egg and add only the yolk to the filling.
- Add the egg white to the egg whites left over from the pastry and set aside.
- Roll out the savory shortcrust pastry with a rolling pin: make a disc with a diameter of about 28 cm and, with the scraps, prepare long strips of dough (for decoration).
- Line a low-sided baking tray, 24 cm in diameter, with parchment paper, then make the base with the shortcrust pastry: the dough should protrude slightly from the edges of the pan.
- Preheat the oven to 160 ° C.
- Finish the filling: add a pinch of salt to the egg whites and whisk them until stiff with an electric whisk.
- Slowly add the egg whites to the filling of cooked wheat, ricotta and peas a few at a time.
Did you know that
It is important to add the egg whites only shortly before baking the savory pie: in this way, you will prevent the mixture from collapsing, losing volume.
In this salty version of the pastiera we have tried to minimize the amount of butter and eggs to make it as light as possible.- Fill the pastry shell with the filling and level with a spatula.
- Decorate with the strips of dough, crossing them to create diamonds.
- Place one or two peas on each turbot and cook the salted pastiera in a hot oven preheated to 160 ° C for about 45 minutes.
- Remove from the oven, allow to cool and serve.
Alice's comment - PersonalCooker
How I love to play with ingredients to adapt traditional recipes to my ideas! This alternative dish will be perfect to serve as an appetizer, to celebrate Easter and honor tradition in an alternative and modern way!Nutritional values and Health Comment on the recipe
The Salty Pastiera is a not too energetic food, with a caloric prevalence attributable to carbohydrates, followed by lipids and finally by proteins. Fatty acids are predominantly saturated, cholesterol is relevant and fiber abundant.
The Salty Pastiera is suitable for most diets, except for those against celiac disease and against lactose intolerance.
It is recommended to use small portions both for overweight subjects and for those suffering from metabolic diseases.
The average portion is about 200g (370kcal).
