Difference between revisions of "Directory:KJ Kitchens/Torta Di Spinaci"
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| − | 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"; | |
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | |} | ||
| + | === Ingredients: === | ||
| + | * 10 oz. [[Recipe Ingredient:=spinach]], blanched 1 minute, drained, dried and chopped | ||
| + | * 2 cups all purpose [[Recipe Ingredient:=flour]], extra for kneading dough | ||
| + | * 1/2 cup unsalted [[Recipe Ingredient:=butter]](4 oz.) | ||
| + | * 1 egg yoke plus 3 whole [[Recipe Ingredient:=eggs]], beaten | ||
| + | * 3 tbs [[Recipe Ingredient:=milk]] | ||
| + | * 1/4 cup golden [[Recipe Ingredient:=raisins]], soak 30 minutes in water, drain | ||
| + | * 3/4 cup heavy [[Recipe Ingredient:=cream]] | ||
| + | * 1/2 cup grated [[Recipe Ingredient:=parmesan cheese]] | ||
| + | * [[Recipe Ingredient:=salt]] and ground [[Recipe Ingredient:=pepper]] | ||
| + | * 2 1/2 tbs (1 oz.) [[Recipe Ingredient:=pine nuts]] | ||
| + | === Directions: === | ||
To make dough by hand: Pour flour into a bowl, add salt and the butter. | 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. | 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 | Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in | ||
plastic wrap and refrigerate for 1 hour. | plastic wrap and refrigerate for 1 hour. | ||
| − | |||
Food processor dough: Combine flour and salt in the work bowl and using | Food processor dough: Combine flour and salt in the work bowl and using | ||
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until dough forms a ball around the blades. Remove dough, shape to ball, | until dough forms a ball around the blades. Remove dough, shape to ball, | ||
wrap in plastic wrap and refrigerate for 1 hour. | 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 | Pre-heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan | ||
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the diameter of the pan. Line the prepared pan with the pastry dough and | the diameter of the pan. Line the prepared pan with the pastry dough and | ||
trim. | trim. | ||
| − | |||
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream | In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream | ||
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until it is golden, about 40 minutes. Remove, let cool slightly and then | until it is golden, about 40 minutes. Remove, let cool slightly and then | ||
transfer to a serving dish. Serve Torta luke warm or cool. | transfer to a serving dish. Serve Torta luke warm or cool. | ||
| + | ---- | ||
| + | [[Recipe Name:=Torta Di Spinaci]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Italian Recipes]] | ||
Latest revision as of 18:37, 30 January 2007
Torta Di Spinaci
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 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
Directions:
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.
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
KJ Kitchens
