Torta tat-Tarja
A crunchy pasta pie with a ricotta & bean center.
Ingredients (Serves 6)
500g Capellini Pasta (tarja)
6 Fresh Eggs
2tbsp Olive Oil
600g Ricotta
50g Pancetta Cubes
100g Broad Beans (fresh or frozen)
20g Sultanas (optional)
30g Kefalotyri Cheese (grated)
150g Edam Cheese (or cheddar, sliced)
Fresh Parsley
Salt & Pepper (to taste)
Method:
Boil the pasta for 3 minutes in salted water.
Drain the water, add the olive oil and mix it well. This will prevent the pasta from sticking and it will help it get a golden crust later.
Let it rest until it’s cooled off.
In the meantime prepare the filling.
In a bowl, combine the ricotta, Kefalotyri, pancetta, broad beans, sultanas, 3 eggs, salt & pepper.
Mix well and set aside.
When the pasta has cooled off, add 3 eggs and salt & pepper.
Mix well until combined. Then add half of the pasta in a pie dish lined with baking paper.
Spread the pasta in the dish, then add the cheese mix on top, staying away about an inch from the border.
Add the rest of the pasta and make sure to enclose all the cheese mixture inside.
Sprinkle some more Kefalotyri on top, and some freshly ground pepper.
Bake in a preheated 180°c for about 40 - 45 minutes until nice and golden.
Remove it from the dish, and let it rest for 10 minutes before cutting.
Sprinkle some fresh parsley on top just before serving.
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