How to Cook Easter Cakes from Liguria

How to Cook Easter Cakes from Liguria

INGREDIENTS  Easter Cakes from Liguria: 1kg flour salt extra virgin olive oil For Stuffing: 1kg beets 400g ricotta 110gr Parmigiano Reggiano DOP grated 8 small eggs 1 onion 1 piece of garlic Marjoram flour extra virgin olive oil breadcrumbs salt pepper How to Make Easter Cakes from Liguria: For the Ligurian Easter cake recipe, dissolve a pinch of salt in 600-650 g of warm water. Mix the flour with warm water and 2 tablespoons of oil, and knead the dough until it is smooth and elastic. Divide into 18 loaves: 8 of 120 g and 10 of 70 g respectively. Cover them and let them rest for 1 hour. Clean the beets, cut them into small pieces, and cook in a skillet with 2 tablespoons of oil, minced garlic, chopped onion, and a few tablespoons of water for about 5 minutes. Remove the garlic, add salt, squeeze well and chop. Mix with 2 eggs, 80 g of grated Parmesan cheese, and 2 sprigs of chopped marjoram. Mix ricotta with 2 tablespoons flour, 2 tablespoons oil, and 20 g of grated Parmesan cheese; season with salt and …