Tag: Pie

Pine nut pie recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g flour
130 g butter
80 g sugar
1 egg
Marsala
salt

Ingredients FOR THE PINE NUT CREAM

500 g milk
80 g semolina
75 g sugar
50 g pine nuts
10 g butter
2 eggs
1 vanilla bean
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Jumbled up flour with sugar and a pinch of salt; soak it with the butter in pieces until you get a sandy mixture. Quickly knead it with the egg and 1 tablespoon of Marsala. Shape the dough into a ball, wrap it in plastic wrap and place it in the refrigerator to rest for 2 hours.

FOR THE PINE NUT CREAM
Bring boil the milk with the vanilla bean cut in half lengthwise; pour the semolina in the rain and cook, stirring constantly for 4-5 minutes; remove from the heat, remove the vanilla and add the sugar, a pinch of salt and butter; mix well, then add 40 g of chopped pine nuts.
Let cool for 3-4 minutes and then add the eggs; let the cream cool.

FOR THE CAKE
Roll out shortcrust pastry 3 mm thick and part of it lined with a low cake tin (ø 22-24 cm).
stuffed the cake with the pine nut cream, now cold, distribute the remaining pine nuts and close with strips of shortcrust pastry arranged in a grid. Brush the pastry with a little milk and bake the cake at 180 ° C for 45-50 minutes.

Savory pie with parmesan – Italian Cuisine

First prepare a sauce by frying garlic and oil and then adding tomato sauce, salt and basil and cook for about ten minutes, then let it cool.
In the meantime, cut the mozzarella into thin slices and let them drain, so that they lose a little whey.

At this point begin to take care of the aubergines: wash them, clean them, cut them into slices lengthwise (make them about 1/2 cm thick), then flour them and fry them in hot seed oil, cooking them on both sides until golden brown and then leaving them dry on kitchen paper.

Once warm, mix the aubergines with the beaten egg with a little salt.

Then begin to assemble your rustic cake: put the dough in the mold lined with parchment paper and puncture the base, then cover with a layer of aubergines.
Add the mozzarella and then the sauce and fresh basil.

Create another complete layer (aubergines, mozzarella, gravy, basil) and then finish with a layer of aubergines, gravy and parmesan.
Bake for about 30-40 minutes in a preheated convection oven at 180 ° C.

The parmigiana savory pie is ready: at least let it cool before serving.

Lemon Pie Recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g 00 flour
150 g butter
35 g icing sugar
1 yolk
salt

Ingredients FOR THE LIMETTE CREAM

400 g condensed milk
120 g lime juice
4 yolks

Ingredients FOR SOFT MERINGUE

100 g egg white
80 g caster sugar

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Knead all the ingredients with a pinch of salt, adding 20 g of water, until a firm dough is obtained; wrap it in parchment paper and let it rest in the fridge for 1 hour.
Take away paste the fridge, roll it out 3-4 mm thick and use it to line a mold with a movable bottom (ø 20 cm); cover the dough with a parchment paper disk, lay on the dried legumes and bake at 180 ° C for 20 minutes. Remove from the pastry shell, remove legumes and paper and bake for 5 minutes more.
Remove from the oven, let cool, turn out and let cool on a wire rack.

FOR THE CREAM OF LIMES AND FOR THE MERINGUE
Whip the yolks alone making them creamy; then add the condensed milk and lime juice.
Pour this mixture in the pastry shell without reaching the edge.
Whip egg whites with granulated sugar until a firm meringue is obtained.
distributed the meringue in tufts on the cream and bake the tart at 170 ° C for 15 minutes. Remove from the oven and let cool completely, then put in the fridge for at least 1 hour before serving, completing to taste with grated lime zest.