Ligurian salted cake. The original italian recipe

Ligurian salted cake. The original italian recipe

Ligurian salted cake
The original recipe for the Ligurian salted cake

Ligurian salted cake is made with “gee”, ligurian name of chard, that you can grown in the garden of the your house.

If you not having the vegetable garden, you can grow the chard in a vase, on the balcony or terrace.

The beets or gee grow in less than a month and when it will be at least 20 cm high, you can pick up.

 

Ingredients

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Puff pastry

Chard or “gee” (Beta vulgaris var. cicla)

Cottage cheese or milk curds or Kefir cheese

Eggs

Onion

Garlic

Basil

Extra virgin olive oil (EVO)

Salt

Black pepper

 

Premise

The original recipe provides that the Italian Ligurian salted cake is prepared with milk curd.

To prepare the curd must buy high quality milk possibly raw and it is left at room temperature for a minimum of 30 days.

After 30 days, the milk is curdled, the whey is removed and the solid part of it is used to prepare the Ligurian salted cake.

 

Ligurian salted cake.

 

Preparation

In a pan put a little extra virgin olive oil, onion and garlic to brown, when the onion is wilted add before the stems of chard and then the green part.

In a baking sheet lay out the puff pastry.

When the chard are cooked and the water has all evaporated add to taste the ricotta cheese or kefir or milk curds.
Mix the beets with milk curd and pour it on the puff pastry to each portion put a whole egg with a pinch of black pepper and basil in the center.

Cover with puff pastry and put in the oven at 356° F for 30- 40 minutes.

 

 Ligurian salted cake

Serve warm or cold

The Ligurian salted cake can be a starter or a second plate or a single pot.

In Liguria this salted cake is typical of Easter Day (Pasqua), so many Ligurian call “Cake Pasqualina”

 

@DrTraverso  titolare del  Copyright 2017

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Source

La torta salata ligure 

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