Coming home in the evening and find dinner ready. Is’ possible, just make the morning (or even the day before) a beautiful rustic pie. Certain, always you have to cook it, otherwise it would be a miracle, but at least you don't have to put you to cook after a hard day's work. I made with the classic stuffed with Swiss chard (You can substitute fresh Swiss chard with that frozen spinach) and also put in very little lemon and ricotta, that gives a touch cooler. the surprise is that inside there are six boiled eggs, Diners will find themselves in the pot! Is’ my interpretation, with little variation, traditional torta pasqualina. The crust is homemade and I swear with the recipe I found in ' basics’ You'll make the most delicious Danish pastry in the world, but you can also buy it at the supermarket. If you like rustic tarts with ricotta also try the one with Zucchini and chives or the flan with salami and leeks.
Ingredients for a cake pan of 26 centimeters in diameter:
- 250 grams of Danish pastry
- 500 grams of fresh ricotta
- 800 grams of Swiss chard or spinach (works well even frozen)
- 50 grams of grated pecorino cheese Dop aged
- 80 grams of grated parmigiano Reggiano PDO
- salt and pepper
- grated rind of half a lemon
- a whole egg and one egg yolk
- 50 grams of butter
- two tablespoons of breadcrumbs
- 6 hard boiled eggs
Dissolve 40 grams of butter in a pan and add the chard that, If fresh, must be washed and still wet. Season with salt, pepper and Brown the vegetables in butter, then cover and cook over low heat without adding water, especially if it's beets or frozen spinach. When the vegetable is cooked, chop it coarsely with a knife, put it in a bowl and allow to cool for a few minutes. Combine the ricotta cheese, whole egg, the Parmesan, pecorino, lemon zest and mix well, until you get a homogeneous mixture. Season with salt and pepper. Preheat the oven to 180 degrees static. Grease with butter a springform and then sprinkle with bread crumbs. Roll out the pastry on the bottom, taking care of bucherellarlo well with a fork, and then do a high edge 2,5-3 cm. Pour into the Pan in a thin layer of the ricotta mixture and vegetables, place the six boiled eggs on the bottom in a radial pattern, near the edges, and cover with the rest of the compound. Decorate the cake with pastry strips arranged so as to form diamond shapes. Brush the strips and the edge with beaten egg yolk and bake for 30-40 minutes: When the Danish pastry is golden brown the cake is ready.
THE ABBBINAMENTO: With this rustic pie we recommend the beer “Ortiga“, produced by Birrificio Lambrate. Is’ a Lager beer, light and pleasant, with aromas of citrus and a bitter end.