KBB #28 (Maret – April 2012) - Torta Pasqualina (Easter Savoury Cake)

Baru baca surat cinta KBB langsung bingung.....hadooh ini bahasa apa yah. English aja belum tamat, dikasih bahasa Italia.....hehehehe..... Ternyata Torta Pasqualina itu easter savoury cake. Nyoba nyari di youtube cara pembuatannya ternyata bahasa italia boo....cuman bisa liat peragaannya tanpa tau artinya. Berikut ini recipe dari KBB yang diambila dari Old Time Cooking Recipes

Tantangan KBB #28 (Maret – April 2012) - Torta Pasqualina (Easter Savoury Cake)
Torta Pasqualina literally means 'Easter cake' in Italian. It's a typical Easter dish from Piemonte and Liguria. The dough is a layered dough, a bit like 'fillo dough', but thicker. It's called 'pasta matta' (i.e. crazy dough) As this dish comes from Liguria it contains a local cheese called Prescinseua which can only be found in Liguria. It is very creamy, soft and slightly acidulated. It’s unlikely you will find Prescinseau so a very soft ricotta can or a regular ricotta with the addition of a little milk will do.

Torta Pasqualina adalah istilah dalam bahasa Italia yang secara harfiah berarti Kue Paskah. Merupakan hidangan khas Paskah dari Piemonte dan Liguria. Adonannya merupakan adonan berlapis, sedikit seperti 'adonan fillo', tapi lebih tebal dan disebut 'pasta matta' (=crazy dough). Kue yang berasal dari Liguria ini mengandung keju lokal “Prescinseua” yang hanya dapat ditemukan di Liguria. Kejunya sangat creamy, lembut dan sedikit asam. Jika tidak memungkinkan menemukan Prescinseau di tempat anda, bisa disubtitusi dengan ricotta yang sangat lembut atau ricotta biasa dengan tambahan sedikit susu.

Torta Pasqualina
Source: Old Time Cooking Recipes

Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt

FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach.....(aku pake horenzo)
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan.....(aku pake edam)
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped.....(aku skip karna kelupaan beli :D)
garlic, minced (optional)
olive oil
salt, pepper

Preparation:
1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough.
-Knead well for 10 minutes or until the dough becomes elastic.
-Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.

2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper.

3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use.
5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.
6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife.
8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
9. Cover the whole lot with the same number of pastry sheets, each brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.
11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin

Setelah aku mencoba membuat torta pasqualina, ternyata trickynya pada adonannya. Dan menurut pembahasan di milis juga seperti itu. Jadi alasnya aku pake cutting mat (yang biasa buat alas fondant) dan aku olesin minyak olive sedikit. Dan gilasnya tipis-tipis aja. ketipisan tergantung nih. menurutku sih segini udah tipis.....hehehe..... karena doughnya kalo terlalu tipis bisa robek.