OmniMediaGroup: format & tag

2007-01-30T18:37:15Z

format & tag

OmniMediaGroup: off to Italy initial recipe

2007-01-29T16:38:42Z

off to Italy initial recipe

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Torta Di Spinaci

* 10 oz. spinach, blanched 1 minute, drained, dried and chopped
* 2 cups all purpose flour, extra for kneading dough
* 1/2 cup unsalted butter(4 oz.)
* 1 egg yoke plus 3 whole eggs, beaten
* 3 tbs milk
* 1/4 cup golden raisins, soak 30 minutes in water, drain
* 3/4 cup heavy cream
* 1/2 cup grated parmesan cheese
* salt and ground pepper
* 2 1/2 tbs (1 oz.) pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.

Pre-heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry-lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.

@@ Line 1: / Line 1: @@
-Torta Di Spinaci
+== Torta Di Spinaci ==
+<!--Short Adsense-->
+{| align=right
-* 10 oz. spinach, blanched 1 minute, drained, dried and chopped
+|-
 * 2 cups all purpose flour, extra for kneading dough
-* 1/2 cup unsalted butter(4 oz.)
+<adsense>
-* 1 egg yoke plus 3 whole eggs, beaten
+google_ad_client = "pub-5512298628457000";
-* 3 tbs milk
+google_ad_width = 120;
-* 1/4 cup golden raisins, soak 30 minutes in water, drain
+google_ad_height = 240;
-* 3/4 cup heavy cream
+google_ad_format = "120x240_as";
-* 1/2 cup grated parmesan cheese
+google_ad_type = "text_image";
-* salt and ground pepper
+google_ad_channel = "";
-* 2 1/2 tbs (1 oz.) pine nuts
+google_color_border = "FFFFFF";
+google_color_bg = "FFFFFF";
+google_color_link = "0066CC";
 To make dough by hand: Pour flour into a bowl, add salt and the butter.
 Using fingertips, work the butter into flour until a crumbly dough forms.
 Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
 plastic wrap and refrigerate for 1 hour.
 Food processor dough: Combine flour and salt in the work bowl and using
@@ Line 25: / Line 40: @@
 until dough forms a ball around the blades. Remove dough, shape to ball,
 wrap in plastic wrap and refrigerate for 1 hour.
 Pre-heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
@@ Line 32: / Line 46: @@
 the diameter of the pan. Line the prepared pan with the pastry dough and
 trim.
 In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
@@ Line 39: / Line 52: @@
 until it is golden, about 40 minutes. Remove, let cool slightly and then
 transfer to a serving dish. Serve Torta luke warm or cool.

Directory:KJ Kitchens/Torta Di Spinaci - Revision history

OmniMediaGroup: format & tag

OmniMediaGroup: off to Italy initial recipe