phyllo pastry end summer torta salata

phyllo pastry end summer torta salata
 
alt

This recipe was uploaded
by madamada

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • for phyllo pastry
  • 300 gr 00 flour
  • 4 tbsp evo oil
  • lukewarm water as much as needed
  • salt
  • for the filling
  • 300 gr ricotta
  • nutmeg
  • s&p
  • veg: leek, celery, beet, carrots
  • 2 eggs
  • speck
  • some mashed pumpkin
I prepared my homemade phillo pastry and while waiting for it to be ready I cropped the last carrots, one of the mot beautiful leeks from spring, some beet leaves, un gambo (stick???) of celery. I sliced the vegs and let them become soft in a little oil adding water if necessary but having them dry at the end.
I added two whole eggs to the ricotta and mixed it with the cold vegs. some nutmeg salt and pepper.
I sprinkled this mixture on one layer of phyllo after brushing it with oil. Then I let fall coffee spons of mashed pumpkin all around and covered with stripes and flakes of speck.
I covered it with a second layer of pastry, sealing it all around with a sort of twirled hem, then brushed all with oil and made some holes with a fork to avoid it becomes like a balloon.

In less than 20 mins it was ready in a oven at 220°

phyllo pastry end summer torta salata

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by madamada

 
 
feeling guilty because there was no bread I tried to make everybody forget about it playing with colors and tastes of vegs to fill this torta salata

Method


I prepared my homemade phillo pastry and while waiting for it to be ready I cropped the last carrots, one of the mot beautiful leeks from spring, some beet leaves, un gambo (stick???) of celery. I sliced the vegs and let them become soft in a little oil adding water if necessary but having them dry at the end.
I added two whole eggs to the ricotta and mixed it with the cold vegs. some nutmeg salt and pepper.
I sprinkled this mixture on one layer of phyllo after brushing it with oil. Then I let fall coffee spons of mashed pumpkin all around and covered with stripes and flakes of speck.
I covered it with a second layer of pastry, sealing it all around with a sort of twirled hem, then brushed all with oil and made some holes with a fork to avoid it becomes like a balloon.

In less than 20 mins it was ready in a oven at 220°
Show/hide comments

comments powered by Disqus