John Myers
Torta Pasqualina - Talyaani, Keega Isbinaajka Easter
The perfect torta pasqualina – italian, easter spinach cake recipe with a picture and simple step-by-step instructions.
- 500 gr Puff pastry
- 1 kg Spinach leaves – finished quantity –
- Salt, basbaas, lowska
- 250 g oo ah Parmesan
- 2 tsp Marjoram cusub
- 300 g oo ah Ricotta
- 3 xabbo oo xajmi ah oo ukunta M.
- Caanaha 100 ml
- 50 gr oo rooti ah
- Pepper
- 25 gr subag
- 200 gr Sheep cheese cut into small cubes
- 6 xabbo oo xajmi ah oo ukunta M
- Ku soo rogo labajibbaaran macmacaanka ilaa 40 x 40 mm, ku rid digsiga qaabka springform (dhexroor 26 cm) oo geesaha ha kor laadlaadsan. Ku dhufo hoosta fargeeto. Dhig meel qabow. Nadiifi isbinaajka, karkari, si fiican u tuuji, jarjar qaybo yaryar oo milix, basbaaska iyo lowska ku dar oo ha yara qaboojiso. Inta u dhaxaysa shabaggeedii Parmesan, dhaq marjoram.
- Rux qallaji, rujin caleemaha, si aan badnayn u jarjar. Ku sii kululee foornada ilaa 200 darajo kulaylka sare / hoose. Isku qas isbinaajka iyo ricotta, 200 garaam oo Parmesan ah (dhinac 50 garaam), 3 ukun, marjoram, caano iyo jajabka rootiga iyo farmaajo idaha. Ku shub isku dar ah isbinaajka digsiga qaabka guga.
- Hadda isticmaal qaaddo si aad u samayso 6 indhood oo isku darka isbinaajka ah. Ukunta mid mid u garaac oo u ogolow inay si taxadar leh ugu simbiriiraan meelaha la geliyo. Hadda ku dul saydhaa jiiska Parmesan dushiisa isbinaajka. Si taxadar leh u laabi geesaha cajiinka ee dhanka dhexe oo si taxadar leh u cadaadi.
- Dubo ilaa 60 daqiiqo rashka ugu hooseeya. Ku dhalaali subagga oo ku caday keega isbinaajka mar mar marka aad dubeysid.
- XUSUUS 5-AAD ARINTAYAGA: Maadaama ay tahay in aan cuno gluten-free cudurkayga barafka dartiis, waxa aan ku qasbanaay in aan qaato macmacaan barafaysan oo aan lahayn gluten-free; Si kastaba ha ahaatee, tani maaha mid aad u fudud in la maareeyo oo la maareeyo marka la barbar dhigo kan caadiga ah. Sababtaas awgeed, torta waxay u egtahay marka hore
- Doesn’t look so good, but that doesn’t detract from the really tasty taste.
