How to Cook Easter Cakes from Liguria
"Easter Cakes , how make it easier, we propose a version with 7 layers of cake, filled with a delicious filling of spinach, radish, herbs, ricotta."
1 min read
 |
How to Cook Easter Cakes from Liguria |
INGREDIENTS Easter Cakes from Liguria:
- 1kg flour
- salt
- extra virgin olive oil
For Stuffing:
- 1kg beets
- 400g ricotta
- 110gr Parmigiano Reggiano DOP grated
- 8 small eggs
- 1 onion
- 1 piece of garlic
- Marjoram
- flour
- extra virgin olive oil
- breadcrumbs
- salt
- pepper
How to Make Easter Cakes from Liguria:
- For the Ligurian Easter cake recipe, dissolve a pinch of salt in 600-650 g of warm water. Mix the flour with warm water and 2 tablespoons of oil, and knead the dough until it is smooth and elastic. Divide into 18 loaves: 8 of 120 g and 10 of 70 g respectively. Cover them and let them rest for 1 hour.
- Clean the beets, cut them into small pieces, and cook in a skillet with 2 tablespoons of oil, minced garlic, chopped onion, and a few tablespoons of water for about 5 minutes.
- Remove the garlic, add salt, squeeze well and chop. Mix with 2 eggs, 80 g of grated Parmesan cheese, and 2 sprigs of chopped marjoram. Mix ricotta with 2 tablespoons flour, 2 tablespoons oil, and 20 g of grated Parmesan cheese; season with salt and pepper.
- Grease the work surface and roll out 120 g of dough with a rolling pin, getting a sheet 1 mm thick; grease the surface and line the baking sheet with it, letting the dough overflow a few centimeters. Repeat the operation by overlapping the other 7 120 g of bread, spread out on the sheet.
- Sprinkle the surface of the last sheet of pasta with little breadcrumbs and spread the horseradish filling on top, then the seasoned ricotta. Form 6 holes in the ricotta layer with the bottom of a spoon and place the eggs in them, peeling them carefully; Remove a little egg white when it's melted.
- Spread 1 tablespoon of grated Parmesan over the ricotta and egg. Roll out the smaller loaf of dough, as you did for the large one; Place it gradually on top of the cake, letting the dough overflow and blowing some air between layers.
- Cut the dough, keeping the boundaries 2-3 cm; roll it yourself, to cover the cake. Grease the surface of the cake and bake at 180 ° C for about 1 hour. Serve at room temperature.