Torta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken along. This is a slightly simplified version as it uses pre prepared puff pastry. It’s good to know that doctors no longer say eating cholesterol is bad for you as it includes at least 10 eggs. Serves at least 6.
500g puff pastry
500g swiss chard or spinach, stalks removed
1 small onion, finely chopped
80g of parmesan or pecorino romano (or a mixture of both)
1 tbsp chopped fresh marjoram or parsley
300g ricotta, passed through a sieve to remove lumps
1 tbsp of single cream
Torta pasqualina ingredients
Put the swiss chard, the onion and 2 tbsp of oil into a saucepan. Season with salt and people and cook over a medium heat until the chard is completely wilted. Allow to cool and squeeze out as much liquid as possible.
Torta pasqualina wilting chard
Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.
Torta pasqualina filling
In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.
Torta pasqualina assembling pie
Roll out 2/3 of the pastry and use it to line an oiled cake tin. Make a layer with the chard. Cover with the ricotta. Crack 6 eggs, regularly spaced onto the surface.
Torta pasqualina ready for the oven
Roll out the remaining 1/3 of the pastry and use it to close the pie. Trim off the excess pastry and fold over and crimp the edges to seal. Brush with olive oil and bake at 180 °c for 45 minutes.
Panzerotti. From Bari. These are one of the most famous and popular dishes from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it. I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.
For the pastry
500 g 00 flour
100 ml tepid milk
1 cube of fresh yeast
2 tablespoons of olive oil
10 g salt
Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.
Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.
Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.
Panzerotti balls of dough
Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.
Panzerotti ready to cook
Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 °C for 15 minutes, but the result is quite different.
Panzerotti finished dish
200 g mozzarella
300 g cherry tomatoes
Chop and drain the tomatoes. Cube the mozzarella. Mix together with a generous amount of mozzarella.
Polpettone pugliese. This is another recipe that I cook a lot. Other recipes cook the meatloaf in a tomato sauce, but this one roasts it dry. It uses minced veal, but if you can’t find it then minced beef will be fine. Italians don’t use the crated “white” variety anyway, so the veal is very pink. This is often served with roast potatoes. Serves 6.
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Ricotta pizza ingredients
Pastry for stuffed pizzas
500 g 00 flour
1/2 cube of fresh yeast (or 1 packet of dried)
50 cc olive oil
200 ml milk
1 tsp salt
Dissolve the yeast in the tepid milk
Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
Knead for about 10 minutes.
The dough doesn’t require much rising. Just leave it to rest for half an hour.
In truth there probably isn’t one authentic recipe for Ragu alla Bolognese, but this one is close enough. There are however countless inauthentic ones. It bears little or no resemblance to the dish known as Bolognese or Bolognaise found outside of Italy. It is also never served with Spaghetti!
On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. I’m sure that every family in Emilia Romagna has their own version though. Serves 4.
A ragu Bolognese style is a meat sauce that is slow simmered for at least an hour to develop a complex flavor and proper thickness. Cooking the ragu in a heavy-duty enamel or similar pot will hold the heat steady and help to give a velvety texture to the ragu. Bolognese ragu is a classic sauce for lasagne and tagliatelle. The sauce also freezes beautifully.
Bolognese sauce (ragù alla bolognese in Italian) is a meat- and tomato-based pasta sauce originating in Bologna, Italy. It is typically made by simmering ground meat in tomato sauce, white wine, and stock for a long time (often upward of four hours), so that the meat softens and begins to break down into the liquid medium. The original sauce is not done with minced meat; instead, whole meat, usually beef or veal, is chopped with a knife.
Spaghetti alla Bolognese, or spaghetti bolognese which is sometimes further shortened to spag bol, is a dish invented outside of Italy consisting of spaghetti with a meat sauce. In Italy, this sauce is generally not served with spaghetti because it tends to fall off the pasta and stay on the plate. Instead, the people of Bologna traditionally serve their famous meat sauce with tagliatelle (‘tagliatelle alla bolognese). Outside the traditional use, this sauce can be served with tubular pasta or represent the stuffing for lasagna or cannelloni.
While “Bolognese” is undoubtedly the most popular ragù in this country, it is also the most misunderstood.
The ragù you get by that name is usually a characterless tomato sauce with pea-like bits of ground beef floating in it, bearing little resemblance to anything you’d find in Bologna.
And not, in any sense, a ragù.
True ragù alla Bolognese contains no tomato sauce — just enough fresh or canned tomato to add a hint of sweetness and another layer of flavor to a subtle, complex mix. Like all ragùs, Bolognese is characterized by its long, slow cooking, which in this case starts with simmering the meat in milk (to mellow the acidity of the raw tomatoes added later) and wine (some use white, others red), after which the tomatoes are added. The whole lot is cooked together for about two hours