Torta Pasqualina

Name: Torta Pasqualina
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16 slices
Ingredients: 100 g Parmesan cheese; 20 g fresh flat-leaf parsley; 2 garlic cloves; 15 g olive oil; 280 g artichoke hearts; 300 g fresh spinach leaves; 30 g dried mushrooms; &frac18; tsp dried marjoram; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 4 medium eggs; 450 g ricotta cheese; 50 g whipping cream; 140 g lard; 1 tsp fine sea salt; 90 g water; 80 g milk; 500 g plain flour; 4 medium eggs

4.0 (3 đánh giá)

Đăng ký miễn phí

Độ khó dễ

Thời gian thực hiện 20 phút

Tổng thời gian 1h 50 phút

Khẩu phần ăn 16 slices

Nguyên liệu

100 g Parmesan cheese, cut in pieces (2 cm)
20 g fresh flat-leaf parsley, leaves only
2 garlic cloves
15 g olive oil, plus extra for brushing
280 g artichoke hearts, marinated in herb oil, drained
300 g fresh spinach leaves, rinsed
30 g dried mushrooms, (porcini) soaked in warm water for 30 minutes, then drained
⅛ tsp dried marjoram
¼ tsp fine sea salt
¼ tsp ground black pepper
4 medium eggs
450 g ricotta cheese
50 g whipping cream