Pääsiäinen piirakka
Tämä pääsiäisen piirakka resepti “Martha Stewartin paistokäsikirjasta” on herkullista pääsiäis-sunnuntaina tai minkä tahansa päivän päivänä.
Lähde: Martha Stewart Show, maaliskuu 2009
tuotto
Tämä pääsiäisen piirakka resepti “Martha Stewartin paistokäsikirjasta” on herkullista pääsiäis-sunnuntaina tai minkä tahansa päivän päivänä.
Lähde: Martha Stewart Show, maaliskuu 2009
tuotto
Nathanael
27.04.2023 @ 03:51
This Easter pie recipe from “Martha Stewarts Baking Handbook” is delicious on Easter Sunday or any day of the week. Source: Martha Stewart Show, March 2009. Makes one 9-inch square cake. Ingredients: All-purpose flour for dusting, Easter egg, 1 tablespoon extra-virgin olive oil, 1 1/2 pounds fresh spinach, chopped, 3 1/4 cups whole-milk ricotta cheese, 1/2 cup grated Parmesan cheese (1 1/2 ounces), 1/2 cup grated mozzarella cheese (1 1/2 ounces), 1/2 pound thinly sliced ham, chopped, 1 large egg plus 2 large egg yolks, 1/4 teaspoon salt, 1/8 teaspoon freshly grated nutmeg, 1 tablespoon heavy cream. Instructions: 1. Place a 9-inch square cake pan with parchment paper, leaving a 1-inch overhang on two sides. Use something other than an 1/8-inch thick 14-inch square that is thicker than a baking mat or lightly floured parchment paper. Dry the pastry brush, wipe off excess flour; place the dough in the prepared pan, pressing the corners. Prick the dough bottom with a fork. Twist the remaining dough in the same way and cut the wheel into 1/2-inch wide strips. Transfer the dough pieces (with parchment) to a baking sheet. Chill the circle shell and dough strips until firm, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. 2. Bake the chilled circle shell with parchment paper, leaving a 1-inch overhang; fill with small weights or dried beans. Bake until the edges start to turn golden, about 15 minutes; remove the parchment and weights. Return to the oven; continue baking until the edges turn lightly golden, 15-20 minutes. Cool completely on a rack. 3. Heat oil in a medium skillet over medium heat; add spinach and cook until just wilted. Drain spinach on paper towels, chopped (about 4 cups). 4. In a medium bowl, combine spinach, ricotta, Parmesan, mozzarella, ham, whole egg, 1 egg yolk, salt, and nutmeg. Spread evenly in the cooled pie shell. Weave dough strips over the top to form a lattice. Using kitchen shears, trim the dough flush with the pan.