The pasqualina is a tart coming from the kitchen of Ligúria in
You toward in Easter, but now is used in all the times of the year Is a very, healthy tart and whit low calories. It can eat up cold or heat and it is taken very well in the pic nics. Here in
Pasqualina Tart
A recipe of your favorite crust
400g of sewn spinach
2 tablespoons of soup of oil
50g of grated (the traditional one requests ricotta, but I prefer with grated bread) bread
5 Eggs
30g of grated Parmesan or grated pecorino
1 Onion
½ sweet red pepper
2 Cloves of garlic
A pinch of salt and pepper
Sweat the onion, the sweet pepper and the garlic. Sauté until this soft one and put the cooked an cut spinach, it picks up a little more and retire of the fire. One with grated bread and Parmesan (or pecorino) Mixes with two eggs.
Put the filler on the mold and make three holes in the mixture of the filler.
Insert the eggs in them and sprinkle the eggs with salt.
Put the other part of the crust and close carefully for not ruining the eggs.
Bake in pre heat oven. During 45 to 50 minutes. The temperature of
9 comments:
It's so lovely! What a great fancy brunch idea.
Beautiful, Sylvia! I love the idea of breaking whole eggs in the tart- excellent presentation!
ÇOK GÜZEL BİR SİTEE.
That is beautiful! Wonderful post!
Kelly ,is easy to do too.
Carol,the "charm" of the tart is the whole eggs
Mustafa I think tanks
Jenn Thanks
Beautiful tart. I thought I saw an egg and there is really an egg inside the tart. :)
I love how that looks!
Hello there! This looks beautiful!
This looks like a special treat Sylvia. We need to spoil ourselves as well and not just our guests.
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