Torta pasqualina of beets
Instructions
Peel the beets, wash, boil in salted water for about fifty minutes.
Clean the artichokes by removing the tough outer leaves and the stems; cut off the tips and slice them up.
Peel and finely slice the onions.
In a Pan fry the artichokes sliced and chopped onion.
Savoury Pies.
Simmer until the artichokes are tender.
Add the chard, two eggs, ricotta, parmesan cheese and a pinch of salt.
Stir to mix all the ingredients.
Divide the pastry into two parts and pull it up to get two thin discs.
Foil lined pan and lay on a disc of puff pastry.
Fill with the stuffing and lie above the other disk of dough.
Together the edges of the two discs.
Prick with a fork the cake and spennellatela surface with beaten egg.
Passed in the oven at medium temperature for 45 minutes.
Served hot.
Ingredients and dosing for 6 persons
- 500 g of beets
- 10 artichokes
- 200 g of ricotta
- 3 eggs
- 1 onion
- 50 g of butter
- 50 g of grated parmesan cheese
- 1 pack of frozen and thawed puff pastry
- Salt