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The original pasqualina cake provides an envelope of mad dough, or a paste made of flour water and oil and a rich filling of eggs and cottage cheese.
To change the traditional recipe, I made this cake pasqualina where I did not put eggs, to make it usable by even those who are intolerant, I replaced the mad dough with the mixture of “fugassa” and replaced the ricotta cheese with a typical Genovese cheese called “Prescinseua” (similar to Stracchino).

Card:
Difficulty: easy
Preparation: 30 minutes
Cooking time: 35 minutes
Preparation for: 6 people

Ingredients:
500 grams of dough for tat
1 kg of beets
400 grams of Prescinseua cheese
1 sprig of marjoram
1 small onion
butter
5 tablespoons of Extra virgin olive oil Riviera Ligure PDO
salt and nutmeg

Preparation:
The dough for the cake can also be prepared the day before and leave it in the refrigerator to rise: it is important that you remember to put it at room temperature in the morning so that he can complete the leavening.
Peel and finely chop with knife the onion and saute with a little butter and oil.
Wash and wring well the beets, cut into strips and put them raw into the fried onion. Add salt and cook.
Wash and dry the marjoram, chop and add to beets.
Mix the vegetables with the Prescinseua cheese, salt and nutmeg, then roll out the dough for the cake in a well-greased baking dish and fill it with the mixture of beets and cheese.
Cover the filling with the other dough and let rise for an hour.
Heat oven to 180 degrees, drizzle the cake with Extra virgin olive oil Riviera Ligure PDO and salt and bake: cook for about 35 minutes.
Eat warm or cold.

Enjoy your meal and have fun with this Liguria dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Cristina Simonelli

Author of the blog: Cucina Italiana e Dintorni

Here you will find the original recipe: http://goo.gl/HfNz7A

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This dish, the raisins and pine nuts salt cod, my grandmother cooked it, originated in the area between the provinces of Florence and Pisa. Unfortunately she died when I was 4 years old, but I like that the dishes and traditions are hand down, is a way to remember also those who are no more.
I remember the day when my father told my mother the following sentence: “The Mom did it with raisins and pine nuts” referring of course to the cod and then even my mom started to cook it.
And now I cook as well!

Card:
Difficulty: high
Preparation: 40 minutes
Cooking time: 60 minutes
Preparation for: 6 people

Ingredients:
500 gr of salt cod
300 gr of tomato sauce
30 gr of pine nuts
50 gr of raisins soaked
Extra virgin olive oil Chianti Classico PDO
salt
garlic
parsley
flour

Preparation:
Soak the cod for about 36-48 hours, changing the water frequently.
Cut in slices and flour the fish well and fry in a pan with a little Extra virgin olive oil Chianti Classico PDO.
Remove the cod from the pan and put it in a dish and let it heat the garlic and add the tomato; bake for about 25 minutes.
Add the fried fish, raisins and pine nuts and cook for about 10-15 minutes, turning the slices gently.
Serve with a sprinkling of chopped parsley.

Enjoy your meal and have fun with this Toscana dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Simona Ciampi

Author of the blog: La pasticcera Matta

Here you will find the original recipe: http://goo.gl/BLNzpF

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Today’s proposal are the Flans of Anelletti Sicilian, a typical dish of my region, especially popular in Palermo, but adopted a little anywhere with the addition of some other ingredients, depending on the area in which the recipe is prepared. It is a format of pasta a bit unusual, in the form of small rings, from there, in fact, the name Anelletti, which are seasoned with a tasty meat sauce and then passed in an oven. Depends on the area in which they are prepared, we find them with the addition of fried eggplant, or hard-boiled eggs, which help to make the dish, already good for her, even more tasty. This time I wanted to prepare them for portion size, putting them in the molds for baba, which can be replaced with shapes of cupcakes, but you can also put in a normal pan or baking dish. In either case, the result will always be heavenly!

Card:
Difficulty: medium
Preparation: 20 minutes
Cooking time: 120 minutes
Preparation for: 4 people

Ingredients:
350 gr of anelletti (pasta)
300 ml of tomato sauce
1/2 tablespoon tomato paste
1/2 glass of red wine
200 gr of minced beef
200 gr of minced pork
2 bay leaves
100 gr of Ragusano PDO grated
200 gr of peas
2 hard-boiled eggs
1 small eggplant
1 small onion
1 clove of garlic
Extra virgin olive oil Valle del Belice DOP
nutmeg
salt
pepper

Preparation:
Slice the eggplant, salt it and put it in a colander to lose the vegetation water, then, after a few hours, dry slices and fry in oil.
Prepare a sauce, by frying in a pan with oil, onion, finely chopped and a clove of garlic.
Add the ground beef and the bay leaves, let it brown and deglaze with red wine.
Once the wine has evaporated, add tomato sauce and tomato paste, dissolved in a little warm water.
Add salt and pepper and let simmer for about 40 minutes, stirring frequently.
If the sauce should shrink too much, add a little of water and continue cooking.
Ten minutes before turning off the heat, add the peas with meat sauce.
Firm up two eggs, remove the shell and reduce them into slices.
Put a pot with salted water and cook a few minutes the small rings, to finish cooking in the oven.
Drain the pasta, season it with the sauce and cheese.
Coat the inside of the molds for baba with greaseproof paper, then put a slice of eggplant on the bottom of this and a few spoonfuls of dough pressing it well, put a few slices of egg and still other pasta, until you get to the edge. The paste must be well compacted, so that when will come out of the oven, will remain whole.
Turn the parchment paper flaps on the surface of the dough and bake at 180 degrees for 30 minutes.
Wait until the dough grow cold a bit before turning.
The Flans of Anelletti Sicilian are ready.

Enjoy your meal and have fun with this Sicilia dish!

This recipe was created and shared on ITALIAN FOOD SECRETS by: Annamaria Iacono

Author of the blog: Annamaria tra forno e fornelli

Here you will find the original recipe: http://goo.gl/TXZpnH

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