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A 33 SHEET CAKE PASQUALINA

I could do it with a few sheets? No !!!... I wanted to play the old recipe that indicates its use of 33 sheets relating to years of Christ!

not hide that alone is a big job but the taste and the results are great!

If you did not really want so you can decrease to 20 layers to obtain a similar result!

Ingredients for the dough:

• 1 kg wheat flour 00
• 200 grams of wheat flour
• 2 teaspoons of salt
• 4 tablespoons extra virgin olive oil
• 450 grams (approximately) of warm water

Ingredients for filling 1 layer:

• 800 grams of boiled spinach and squeeze
• 1 onion
• 1 bunch fresh marjoram
• 50 gr butter
• 1 bunch fresh marjoram
• 50 grams of grated Parmesan
• Sale
• Pepe
• 2 eggs

How to make batter 2 ° layer:

• 600 grams of ricotta
• 2 eggs
• 50 grams of grated Parmesan
• salt
• pepper
• nutmeg
• 5 eggs + 5 nuts butter

Procedure:

Prepare the dough by mixing the ingredients with the help of water to obtain a quite soft but elastic dough.

Cover with foil and let rest 30 minutes. Divide the dough into 33 pieces roughly the size of a tangerine and arrange on the table, cover with plastic wrap and let rest again for 30 minutes.

Meanwhile prepare the stuffing:

Finely chop the onion and simmer a few minutes with the butter. Add

le bietole leggermente tagliate a coltello , la maggiorana tritata e fate saltare. Aggiustate di sale e pepe, togliete dal fuoco e fate freddare bene.

Una volta pronta aggiungete il formaggio e le due uova.

Passate al setaccio la ricotta e lavoratela aggiungendo le 2 uova , il formaggio, il sale, il pepe e la noce moscata.

Preparazione della torta:

Prendete una teglia tonda da circa 24 cm e ungetela per bene di olio.

Prendete un pezzo di pasta per volta , infarinatelo leggermente e stendete a mattarello fino alla dimensione di 20 cm circa di diametro. Prendete la sfoglia in mano e scrollatela dalla farina in eccesso. Allargatela con il dorso delle mani allargandola fino ad ottenere una sfoglia thin (clear) without breaking it.

Put the first sheet pan lined on the bottom and right edges so the dough comes out. Grease well with oil to the dough just settled.

Do the same for another 15 pieces making sure to brush well with oil and always adhere to the sheets on each other.

When you put the dough 16 ° (do not grease it) paid within the first layer of stuffing (beets) and level.

Pour the second layer of filling (the cheese) and level well.

ricotta on Form 5 "nests" with a spoon all around the perimeter (they host the eggs and then have to be deep enough).

system in each nest a knob of butter and an egg. Add salt and pepper and sprinkled with grated cheese.

Spread the 18th of pasta dough and making it adhere to the edge of the pan stretch it (so that the dough is thin later).

the same method precendedo each puff from the oil. Once concluded

pull the edges down so that dwindling rifilateli and 2 cm from the edge of the pan. Assottigliateli again with your fingers and close the pie by folding the edges inward and mash with a fork (or as I did pinch a string).

oiled the dome and bake at 180 for 1 hour.

(In cooking, if well done will swell molto!! Potete comunque gonfiarla prima della cottura usando una cannuccia da inserire tra le ultime sfoglie e soffiando dentro)

Sfornate e lasciate freddare prima di rimuoverla dalla teglia.