For pastry: 200 g./7 oz. flour - 100 g./3 ½ oz. butter - 100 g./3 ½ oz. sugar - 3 egg yolks - grated zest of 1orange - salt.
For filling: 1/2 kg/1 lb. 2 oz. turnip without peel - 3 dl full-fat milk - 2 eggs - 1 tablespoon grated orange zest - 6 powdered coriander cloves - 1 teaspoon powdered cinnamon - 1/2 teaspoon grated nutmeg - salt.
Prepare the pastry by mixing flour, sugar, orange zest and a pinch of salt. Add butter in pieces and egg-yolks and knead with hands until a smooth paste is obtained. Form a ball and leave to rest for 2 hours covered with a cloth.
Prepare filling by dipping turnip in bowling water and mashing in potato masher. Whisk in eggs using a fork, milk, spices, orange zest and pinch of salt until an even paste is obtained. Roll out pastry into a layer of about 3/4 millimeters; line an 8-inch cake-tin greased with butter. Pour turnip filling into cake-tin and cook in oven heated to 200° for 45'.
Serve warm.
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Prosecco brut - Valdobbiadene D.O.C.
Santa Margherita
Pleasantly fruity sparkling wine reminiscent of rennet apple and peach blossom; smooth, harmonious taste.
Serve at:
8° - 10° C.
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urnip originates from South America but became widespread throughout the Mediterranean over the centuries. Once a widely used vegetable it is now fairly traditional in Lombardy, Veneto and Sicily.
