Enjoy Enrica's cheese and chard pie from Genova! | Pasta Grannies
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- Опубликовано: 5 сен 2024
- 'Torte genovese' are delicious vegetarian pies with crisp pastry, which come with different fillings. Enrica shares her recipe for 'torta di prescinsēua' or cheese pie with Swiss chard. Her method for stretching dough is mesmerising and if it's too difficult for you, remember you can always use a rolling pin!
Her dough is made with 500g 00 flour, 50ml olive oil, 2 level teaspoon salt, and roughly 250ml water. Extra virgin olive oil for basting
Her filling is: 300g prescinsēua cheese or 150g plain full fat natural yoghurt, (preferably one with live cultures and a bit of tang) and 150g ricotta or fresh curd cheese, 2 teaspoons of flour, 1/2 teaspoon salt
750g Swiss chard, washed, dried completely, chopped up. I tablespoon flour, scant tablespoon extra virgin oil oil.
Her pie tin is 35 centimetres wide.
Enrica is an absolute artist -- that dough, the finishing twist to seal....oh, how I wished I could be sitting at that table, tasting all her creations. I loved her oil brush -- she means business when she cooks. What a treasure!
I loved her oil brush. That sounds more than delicious to me; more like naughty. Go to bed and dream of pasta 😜
She makes that look so effortless- what skill! By the way, saw Vicky quoted in an article about the rise of grandma cookery today! I have long held the belief that anyone's grandmother's cooking method is the best and most correct method and I will continue to stand by that truism! No one needs to try to "better" a granny's recipe.
hi Christine, was that Taste magazine? Agree; our grandmothers had to pay attention as food was precious 😊🌺 best wishes, Vicky
@@pastagrannies Yes! Taste! I remember many years ago in California noticing that my favorite taqueria had older women in the kitchen and it was a bit of a lightbulb moment. There is a lot of showmanship and flash in the modern food scene but it's generally the aunties and grannies that have been feeding the world (and feeding it beautifully) forever and those skills (which you are capturing on this channel) are so precious.
@@christineb8148 I totally agree. My own Grandparents passed a year ago both in their nineties and I follow their cooking rules, they always used butter to fry and olive oils to roast or dress salads and I do the same. They always used sugar to cut acidity in pasta dishes or any dish with tomatoes in it, one teaspoon per tablespoon of tomato paste and, they always used lots of ground salt or rock salt in dishes or to boil pasta and rice and I think if they both lived to such great ages then they were obviously doing something right with their diet.
@@christineb8148 , when my mum makes stuffed cookies, the way she rolls the dough, stretch it, cut it, fill it with guava marmalade, and close it seems so easy and fast, but when I do it myself is a lot of work. That is why we should keep doing it, to look easy in the future.
How many of us would like to move in with all the Pasta grannies just to learn how to cook these awesome dishes!! Number 1 here I missed out on my grand parents
Meeee!!!! Such love n authenticity in who they are!!
Ooh 🖐 me me me meeeee
I missed out on both Grandmothers but according to my late Mother and Aunt, my maternal Grandmother was a very good cook, using home grown fruit and vegetables. Apparently she had a light hand with pastry. She passed away much too young.
@@bronwynfield4870 I’m very sorry for your loss
they can make some living money by doing classes.. agriturismos..
My mom was from Genova and used to make this she used sour cream instead of yogurt in the ricotta cheese .. you can use any vegetable you like as filling it’s delicious and served with a hearty salad in summer…
All these Grannies are Master Chefs.
I prefer my dough this way, soft and pliable. LMAO at her husband’s comments at the end! Her kitchen is beautiful!
He really is joking here. Ligurian society is matriarchal. Ask a local. I dare anyone say otherwise. LOL.
I absolutely know he is joking! I am old school and proud of it! I love the sense of humor! I LOVE THIS CHANNEL!
Gianni definitely was joking 🌺😀 🌺 best wishes to you both, Vicky
@@pastagrannies there is a whole theatre tradition about these bickerings. It's so embedded in our culture. ruclips.net/video/pbznZaXwavg/видео.html
Watching the way she works the dough; uses the boards; wields the tools; she is no joke. This is an accomplished cook. Beautiful!
Una delle migliori ricette che ho visto su questo canale RUclips
Absolutely BEAUTIFUL. The way she handles that dough is a skill of many years. Wish I knew how to do it without making a mess.
It's so great that the various family members appear to watch. She should be very proud of her skill. To know, just by eye, the right quantity takes a lot of practice. Really marvelous!
i found this channel a couple days ago and i have watched at least a couple videos daily since. it makes me feel so warm and held now that i am so far from my granny. thank you for the content you produce and for giving all these lovely grannies a way to keep their legacy alive and in connection with the rest of us all over the world! lots of love from a basque grandkid stuck in scotland! x
hi Sara, I am pleased the channel makes you feel closer to your grandmother 😊🌺 best wishes, Vicky
Love the skills this woman has
Want to see the torta pascualina with artichoke from Genova this cheese pie looks amazing
We need to wait until the next Easter, since it's usually made only in that period.
@@nicolobraghini1546 Well Vicky really anticipated on this one, since la ricetta della torta pasqualina was released, on this channel, years ago.
Yes, a gentleman called Maurizio shared his recipe about 3 years ago. But I need very little excuse to return to Liguria to film it and the others! I love the region 😊🌺 best wishes, Vicky
"Don't be afraid to use too much olive oil..."
Italia (and every other mediterranean country) in a nutshell.
ahahaha, you are right, and not so much garlic!
Hands that rock the flour rule the pasta world. Her skillful execution and confidence is spot on 👍
I love these wonderful ladies so much. Thanks from the Netherlands 💙💜💙
You can tell this Granny has mastered this pie! ❤
incredible how fast she is. and all so flawless. not one hole...
She’s gorgeous & her skill is unbelievable! ❣️ if you pay a little attention to her hand & fingers movement while working with that dough you can tell how professional she is
Questa donna ha il totale controllo dello spazio. Carattere forte di sicuro. Rispetto totale👍
Each Nonna has a different approach to cooking - it's delightful.
Air BnB with Grannies cooking, just a suggestion :)
Rent-a-Granny?
@@emilwandel Agro-tourism is where you travel the world and get into fights with people :)
@@cabinfever7262 I know it is meant to be funny.
But I want to clarify that the agro stands for agriculture.
@@emilwandel :)
She lays its “expertly and without effort” over the cheese. I love pasta grannies!
Oh that's different and looks delicious! She has talent!!
The amount of skill that goes into making this "everyday" dish is mind blowing.
Thank you Vicky. I very much enjoy your channel. Last weekend was my eldest son birthday. At his request I cooked Nonna's torte variation (with the two tops), polenta and zabaglione. I prefer eating zabaglione then making it. All was fine until desert time. While whisking the zabaglione, the double boiler slipped off the stove top. Bang! Suddenly, all was smashed on the floor. One hour later we ended up at 'Le Coin d'Italie' with Arancini al Cioccolato for desert. The grappa was soothing.
hi Michel, oh no! what a trauma. I once had a pastry covered timballo fall on the floor in front my guests, so I know how you felt! I hope it was a large grappa! best wishes, Vicky
When she cut the chard, I got excited. But I started 🤤when you said artichokes. My goodness
My mouth is just watering! She's so nimble with those fingers when folding the crust, so fluid.
...ok.
Ti verrò a Pasqua. Ti porterò i carciofi. Posso già gustare il sapore! Complimenti!
Bravissima ! Que merivilloso !
Per questa signora il pollice alzato non basta, è veramente bravissima, un'artista!
I've never tried with raw leaves! Excellent method
Tender raw leaves they cook perfectly with minimum amount of heat.
What a master!!!!
I like how the videographer caught the detail of dusting her hands with flour before hand stretching the dough. Those details can make a recipe.
"I thought it was going to be worse" 🤣🤣🤣🤣 and that is how to make a pie - another wonderful Pasta Grannie episode. I really like those plates on the front of Enrica's rangehood too.
But when she sets it down he says "Grazie" -- "Thank you". And she says "Prego" -- "You're welcome". Then putting it before him, she says "Buon appetito" and he answers, [...] al gusto [?], and before eating, he says, ""Posso?"-- " May I [begin]?" He is no barbarian.
haha. that was sweet. what a wonderful looking recipe. what a master chef she is.
Woww..she sealed it in no time....
Wish I had a grannie like that!
That looks absolutely amazing!!!
My mother in law made this with spinach and raisins for the Easter.holiday. we can't find the recipe and happy to see this video
I love it - a no-nonsense nonna! (also, that's how I make napkins - just a paper towel folded in half)
I grew up right over the border from Liguria and so grew up on these vegetable torte of different varieties. They're the best thing in the world; a showcase for how excellent cooking skills can make heaven out of poor ingredients. She makes it look easy, but it's extremely difficult to make those paper thin crunchy layers of dough, the more the better, so it comes out like puff pastry, but healthier.
When she said 33 layers, my eyes almost popped out of my head. How? How deep is that dish?
@@sacrsacr6533 It's not 33 layers of filling; it's 33 layers of ultra thin, almost transparent dough around the filling. It's something like Philo pastry but not greasy. Or imagine 33 layers of puff pastry but with oil, not butter. It's extremely difficult to do. I watched my mother do it hundreds of times, although not 33 layers, a lot of them, and mine still isn't as good as hers. This isn't 33 layers, but it's quite a few. For every day occasions my mom always did two layers on the bottom and three or four on top. www.misya.info/wp-content/uploads/2014/03/torta-pasqualina1.jpg
Woooow that looks amazing! All of them...
that dough looks like silk the way shes handled it!!!
SHE IS SO SMART WITH DOUGH AND ALL THE OTHERS💚🙂
Brava
Ottima manualità
E padronanza nella lavorazione dell'impasto.
Sicuramente ottima di sapore
Amazing!!
Brava nonna
Bravo!. Saluti d Peruvian.
I’d love to see her make the other pies as well. The spinach and raisin one sounds interesting
Ligurian here. Nothing to say about the dough, but the original paqualina di carciofi is different, at least the stuffing. The chard has to be boiled, then it has to be cooled and drained, then mixed with prescinsea, parmigiano (or pecorino), eggs, olive oil, marjoram, salt and pepper.
Thanks for explaining Martino 😊🌺 best wishes, Vicky
Now that's how a professional does it! I love swiss chard. I'll be right over! Thanks!
That was amazing. She is a good cook!
Çok, güzel, yapıyorsunuz, hanımefendi, ellerinize, sağlık, afiyet, olsun,
Mesmerizing to watch her. I love pies like this! Greek, Italian... all of it. She is a true artist and so impressive. I'm dying to try this and envision complete disaster with the dough! 😂
they all sound delicious, but chard! brilliant!
Ms. Vicky, another great recipe. 1st, Enrica is a beautiful name for a lady, 2nd, I love the 33 layers for the yrs Christ Jesus was on the earth remark as I am a Christian also. I love this recipe, the cheese curdled with the rennet, Appalachian here is red swiss chard & romaine is red romaine, I don't know why. I could eat this whole pie at 1 sitting, lol, God bless you all.
hi Steve, I reckon leafy greens of any kind make a great filling for pie 😊🌺 best wishes, Vicky
@@pastagrannies yes ma'am, Ms.Vicky, I think some folks/posters are used to a certain type of chard, doesn't mean one type of chard is wrong or right, if it is good, I'll eat it
@@pastagrannies Ms. Vicky, btw, the word "reckon" is a highly used word in Southern KY. & the southern U.S., I was surprised to see you use it, lol, I'm glad to see you use it, that is awesome, we don't hear that word used outside this region very often
Ha, ha they "reckon" east of Sedro Woolley, Washington. Many people settled there, from the South, to work in the logging industry.
Thank you
I am so sad we only have one life..I want to be there her dough is amazing!!!!.😋😋😋💜💜💜💜
Genova, my city! Yay! Guys come visit the city it's so beautiful! 😍♥️
The cooking was great but those drapes are amazing! I so want them.
Yes, I like them too ... and matching the table cloth and I think the seat covers on her chairs by the wall.
@@souadghazal2533 I missed those! I bet she bought the fabric and made them.
Have you ever considered doing a video with a Maltese Nonna? I know it’s not the same as Italian but they make really good pasta there and the food is underrated. They share very similar cuisine style with Italy in some respects, like Sicilian food. If my Nanna was still alive she would have loved to do it.
Impressive hand action!!!!
Wow that looks great!!! A new cheese for me to try!
Yum. Good food and local simple ingredients plus tradition
Adoro questo canale❤️
Those look fantastic! Wish I could try them all!!
SO loving this channel :-)
Glad you enjoy it! 🌺😊
Che torta meravigliosa 😋😋
Looks yummy. But when you say Chard, usually understood Swiss Chard which has much larger leaves with longer stems.. This looks very much like spinach, usually used for the Greek Spanakopita and the Turkish Borek. :)
I agree - that is not Swiss Chard.........
These are "biete erbette". "Biete a costa" are also an option, but the stems are removed. In my family we prefer to use coste rather than erbette because they are tastier; we also add raw onion and some fresh marjoram to the raw chards. I usually freeze the fleshy stems for later use in a separate pie. A more traditional way of eating them I've seen in the area bordering the Piacenza province (not far from Genoa at all) is to bread the fleshy stems and fry them in butter. That said, there's a definite kinship with Greek and Turkish pies. Don't forget that the Genoese had colonies on the Black Sea, and even across the Bosphorous from the Topkapi palace, for centuries.
@@Ardoxsho The one with Leeks would be very good. I always add onions and dried mint to the Turkish Borek. The stems I boil and dress them with either olive oil vinaigrette or a light Tahini based sauce. Yes, food travelled in all directions during the Republic of Genoa.
Interesting, thank you 😊🌺
I’m sure none of the trimmed dough goes to waste, but I’m curious as to why she makes such a large dough? Why not use less impasto so as not to have to trim so much? Her technique at stretching is impressive.
Better to have too much than too little
my grandma used to make sticks and bake them along with the cake and give them to munch on
Bravissima Enrica 👏👏👏
Amazing technique!!
Divina❤
Oh I love this channel and this pie look so delicious I wish I could eat this !!! Enrica 💝 you’re so wonderful
Brava!!
Ha! A good old fashioned man!!
for difficult and sad Easter 2020 my 12-year-old nephew and I have made the Easter cake with 8 sheets, 33 are unattainable. it was long and difficult but what a great satisfaction!
Torta Pasqualina
This looks like a pascualina that my mom makes, except she puts hard boiled eggs instead of cheese. In Argentina, we had a lot of Genevese immigrants who brought some of their traditional food, and the torta pasqualina was one of them.
The pasqualina is made of artichokes, and the fresh cheese (Prescinseua) is melted in the filling with eggs and parmesan cheese too. The recipe calls 2-3 whole eggs in the filling. So, when the cake is cut, the egg appear intact.
Brava!
I'm literally drooling 😋😋😋👏👏💖💖
Meraviglia 😍
It reminds me of some of the cooking in Azurbajen
😀 North - east Italy...
North - West. 😉
Omfg the ease at which she stretches the dough.
Impressed!
Una sorta di Focaccia di Recco con la verdura 🥰
Looks delicious 😋
She's a real pro.
It's like Phyllo! Cool. Similar to spanakopita.
Yup I thought the same thing given how she stretched the dough, and the very liberal use of oil
the dough is like a strudel dough in Austria 😀
Beautiful!
It's amazing that she didn't use egg, it's convenient for vegetarians
I would have made that same satisfied face taking that golden pie out of the oven. Damn.
I like noodles. Pies are good too.
I love your channel!!! ❤️
It looks delicious!
BELIN CHE BUONA QUELLA TORTA
Deh peffoza
What a glam Granny!
north-east Italy ;-)
North - West. 🙂
I just ordered the cookbook today!!
thank you! I hope you enjoy it. best wishes, Vicky