Italian food

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Easter Cake


Easter Cake
Description servings: 4-6
calories: high
category: second
cost: medium
difficulty: medium
preparation time: 90
 
Ingredients For the pastry
 Flour  500 gr.
Eggs  1
Butter  100 gr.
Water  1 glass
Salt  as required

For the filling Ricotta cheese  500 gr.
Eggs  2
Mozzarella  100 gr.
Salame  100 gr.
Pecorino cheese  50 gr.
Parsley  as required

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Preparation Prepare the pastry and put it aside covered with a wet cloth. Then prepare the filling. Using a vegetable masher, pass the Ricotta cheese to work it better. Boil the eggs and slice them and add together with a pinch of salt, the graped Pecorino cheese, the salame in cubes, the Mozzarella and the parsley diced finely.

Take a wide shallow cake tin and line it with the flaky pastry and spread the contents uniformly and if possible ordered, so that when you cut the slices, the ingredients are well separated and visible. Cover it all with a layer of flaky pastry. Close the edges well and spread the top with an egg yolk to make it golden brown and crackling. Put it into the oven at 180°C. for about 30 to 40 minutes. It is also good to eat cold.
 
The Chef's tips You can also add the eggs whole. When you cut the cake they will figure well. Drink a sweet wine with your dessert such as Moscato d'Asti
 
Curiosity This recipe can be made at any time of the year, maybe after a large dinner when you have left-overs, such as vegetables and meat. The result is truly succulent.