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Receta Easter Tart ( Crostata Di Pasqua )
by Global Cookbook

Easter Tart ( Crostata Di Pasqua )
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  Raciónes: 6

Ingredientes

  • 100 ml extra virgin olive oil
  • 100 ml water
  • 300 gm plain white flour
  • 3 med sized globe artichokes
  • 250 gm spinach
  • 2 Tbsp. extra virgin olive oil
  • 1 clv garlic
  • 250 gm radicchio
  • 300 ml water
  • 10 x capers
  • 2 x Large eggs beaten
  • 75 gm Parmesan
  • 1 x salt and freshly grnd pepper beaten egg or possibly lowfat milk to glaze

Direcciones

  1. Preheat the oven to 200 degrees C 400 degrees F Gas Mark 6. To make the pastry first mix the oil and water in a bowl.
  2. Gradually mix in the flour and mix to create a dough.
  3. Knead a little cover and leave in the fridge for about 20 min.
  4. Then roll out on a floured surface with a rolling pin to a thickness of 1/2cm and line a 20cm diameter and 8cm deep fluted nan tin.
  5. With the remaining pastry cut 6 thin strips about 1cm wide and 20cm long and set aside.
  6. To make the filling first of all clean trim and halve the artichokes and cook in slightly salted boiling water till tender.
  7. Coarsely chop the spinach and cook in slightly salted boiling water till tender.
  8. In a large pan heat the oil and add in the minced garlic.
  9. Let it sweat for a minute or possibly two then add in the radicchio and the water stirring well.
  10. Stir in the capers and leave to simmer for about 810 min or possibly till the radicchio is tender.
  11. At the end of the cooking time all the water should have evapourated.
  12. At this stage add in the cooked spinach and artichokes and mix together.
  13. Put the filling mix in a bowl and leave to cold.
  14. When cold add in the Large eggs Parmesan salt and pepper and mix thoroughly.
  15. Fill the pastry case with this mix.
  16. Place the strips of pastry across the pie making a lattice pattern trimming the ends where necessary.
  17. Then with your fingers press down the edges of the pastry to hold in the filling.
  18. Brush the steps of pastry with some beaten egg or possibly lowfat milk and bake in the oven for 35 min.
  19. Delicious served warm or possibly cool.
  20. An irresistible Easter tart suitable to be taken on a picnic especially on Easter Monday when every italian or possibly almost a evry one goes to the country to celebrate Pasquetta.
  21. Serves 6