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Torta Pasqualina

Torta PasqualinaPasqualina cake and a savory pie stuffed with herbs, cheese and eggs, wrapped in thin sheets of pasta: and the ideal to be enjoyed in the outings on Easter Monday (Easter Monday), as it can be prepared in previously, and can be eaten cold. The torta Pasqualina symbol and one of the dishes of Ligurian cuisine, and widely appreciated throughout Italy. The origins of Pasqualina cake are very old, in fact, was prepared already in 1400, and even then it was closely linked to the Easter period, from which it takes its name. Pasqualina cake is prepared with artichokes but the traditional preparation is done only with the beets, always the tradition that the dough is made up of 33 sheets of pasta to honor the years of Jesus (but we will prepare only 4!) . The Pasqualina cake includes a preparation rather laborious, but the result is impressive both for the eye and the palate! Ingredients for the filling chard (or spinach) 1 kg Onions the half of a fresh 3 sprigs marjoram nutmeg a sprinkling extra virgin olive oil 1 cup Parmesan cheese Pepper to taste 130 gr ricotta creamy cow 500 grams Salt to taste Eggs 13 … for 4 sheets approximately 350 ml water 600 g flour 35 ml oil Salt ½ teaspoon Preparation The first thing to do for Pasqualina cake and prepare the dough for the sheets to be four, two will be used to line the cake tin and 2 labase to cover the rich stuffing. In a large bowl mix the flour, oil, water (1-2) and knead the dough in the bowl (3). When liquids are absorbed completely, transfer the dough on a flat surface and knead for a few minutes with your hands (4) until become smooth, after which suddivideteto in four loaves, two larger, weighing about 300 grams and 2 more small weighing about 180 g (5); cover it with plastic wrap and let stand for about an hour in a cool place (6). In the meantime, take care of the filling of the cake pasqualina. Boil the beets in a small amount of salted water (or cook on a low heat and without water in a pan), drain and squeeze well, then chop them (7). In a pan dry half chopped onion with oil, when it will become transparent (it will take at least 10 minutes) (8), add the beets and let them cook for a few minutes (9). Once the beets will be warmed, transfer them to a bowl and add 2 eggs, 50 grams of grated cheese (10), the leaves chopped fresh marjoram (11), salt, pepper and mix well. In another bowl, mix the ricotta cheese, 3 eggs (12), add 30 grams of grated cheese, sprinkle of nutmeg and a pinch of salt and mix well by serving a whip so that the mixture is quite creamy and without lumps (13-14). At this point potetevi take care of the dough for the cake pasqualina. Take one of the dough balls of 300 gr and pull it with a rolling pin until it becomes a thin sheet (15), Allargatela with your hands (16) and arrange on the bottom of a baking pan with a diameter of 30 cm that have previously brushed with oil (17). Do not worry if the dough comes out of the pan because this is a characteristic of Pasqualina cake. Make the dough adhere well to the edges of the pan with the oil and then spennellatela (18). Now take the second cake 300 gr, also drawn with a rolling pin and arrange on top of the first sheet (19), ensuring it adheres well (20), then add the mixture of spinach (21). Leveled the beets well, after that pour over the cream cheese and level also. With the back of a spoon practiced seven basins, one in the center and six side (25) and these basins lying within the 7 egg yolks, being careful not to break them (26). Lightly beat the egg whites advanced and sprinkle the surface (27) of cottage cheese with a layer of egg whites. Sprinkle the cake pasqualina with 30 grams of parmesan (28) remained, after which roll out one of the dough balls of 180 gr and cover the filling with the third sheet (29), which will be smaller than the previous two, and once more let it adhere well the pan (30). Brush the dough with olive oil (31), after which pulled the last sheet and cover everything adhering well as usual the dough (32-33). Cut the dough in excess with a knife or with a kitchen scissors (34), then the edges folded inwards forming a cord that will seal the sheets (35); Brush with oil the surface of the cake pasqualina (36) . The last step flattened the edges with the tines of a fork (37), this will serve also to form a beautiful motif (38). Now you just have to bake the cake in the oven pasqualina already at 180 degrees for 45 minutes. When cooked, baked the cake and pasqualina before removing from pan let cool. Once you will get cut of the slices in which you will see clearly the two layers of spinach and ricotta cream as well as the egg yolks which will become firm and compact.

The first thing to do for Pasqualina cake and prepare the dough for the sheets to be four, two will be used to line the cake labase and 2 to cover the rich stuffing. In a large bowl mix the flour, oil, water (1-2) and knead the dough in the bowl (3). When liquids are absorbed completely, transfer the dough on a flat surface and knead for a few minutes with your hands (4) until become smooth, after which suddivideteto in four loaves, two larger, weighing about 300 grams and 2 more small weighing about 180 g (5); cover it with plastic wrap and let stand for about an hour in a cool place (6). In the meantime, take care of the filling of the cake pasqualina. Boil the beets in a small amount of salted water (or cook on a low heat and without water in a pan), drain and squeeze well, then chop them (7). In a pan dry half chopped onion with oil, when it will become transparent (it will take at least 10 minutes) (8), add the beets and let them cook for a few minutes (9). Once the beets will be warmed, transfer them to a bowl and add 2 eggs, 50 grams of grated cheese (10), the leaves chopped fresh marjoram (11), salt, pepper and mix well. In another bowl, mix the ricotta cheese, 3 eggs (12), add 30 grams of grated cheese, sprinkle of nutmeg and a pinch of salt and mix well by serving a whip so that the mixture is quite creamy and without lumps (13-14). At this point potetevi take care of the dough for the cake pasqualina. Take one of the dough balls of 300 gr and pull it with a rolling pin until it becomes a thin sheet (15), Allargatela with your hands (16) and arrange on the bottom of a baking pan with a diameter of 30 cm that have previously brushed with oil (17). Do not worry if the dough comes out of the pan because this is a characteristic of Pasqualina cake. Make the dough adhere well to the edges of the pan with the oil and then spennellatela (18). Now take the second cake 300 gr, also drawn with a rolling pin and arrange on top of the first sheet (19), ensuring it adheres well (20), then add the mixture of spinach (21). Leveled the beets well, after that pour over the cream cheese and level also. With the back of a spoon practiced seven basins, one in the center and six side (25) and these basins lying within the 7 egg yolks, being careful not to break them (26). Lightly beat the egg whites advanced and sprinkle the surface (27) of cottage cheese with a layer of egg whites. Sprinkle the cake pasqualina with 30 grams of parmesan (28) remained, after which roll out one of the dough balls of 180 gr and cover the filling with the third sheet (29), which will be smaller than the previous two, and once more let it adhere well the pan (30). Brush the dough with olive oil (31), after which pulled the last sheet and cover everything adhering well as usual the dough (32-33). Cut the dough in excess with a knife or with a kitchen scissors (34), then the edges folded inwards forming a cord that will seal the sheets (35); Brush with oil the surface of the cake pasqualina (36) . The last step flattened the edges with the tines of a fork (37), this will serve also to form a beautiful motif (38). Now you just have to bake the cake in the oven pasqualina already at 180 degrees for 45 minutes. When cooked, baked the cake and pasqualina before removing from pan let cool. Once you will get cut of the slices in which you will see clearly the two layers of spinach and ricotta cream as well as the egg yolks which will become firm and compact.