Torta salata natalizia



For the dough:


For the filling

  • 80 g Parmesan
  • 60 g  butter
  • 5 carrots
  • 1 parsley
  •  mustard, lemon juice, oregano, salt

For the cream:

  • 3 Eggs
  • 200 ml Fresh cream
  • nutmeg
  • salt


Prepare the dough working well all the ingredients until dough is smooth, then let rest the dough in refrigerator for 30 minutes.

For the filling, boil carrots in boiling water for a couple of minutes, drain and add  butter, salt, parsley, oregano and mix well.

For the cream separates the yolks of three eggs, then add the egg yolk, stirring slowly, then add the cream, salt and  nutmeg while stirring slowly.

Roll out the dough, put it in buttered pierce and brush over the mustard. Then you cover evenly with the topping of carrots, put the lemon juice and the grated Parmigiano Reggiano. In the end cover with the cream filling.

Put in oven at 180 ° C and cook for 35/40 minutes.




AZZURRA tipo 00 1kg
00 Azzurra > vai alla scheda
FRUMENTA Manitoba 1kg
FRUMENTA 00 - type "manitoba" 1kg > vai alla scheda
CUORE 00 - tipo "manitoba" 1 kg > vai alla scheda