Cellular Respiration For A Fish

As I announced in the comments a few days ago I tried to prepare the cake pasqualina. This is my first time and I must say I am very pleased with the outcome even if the arms are pretty sore, pull ten sheets of pasta so little fat is not a joke! However, as I watched in its physicality is so matronly `Pasqulina not think the name is so appropriate`; I think this is a rather Pasqual eet, is not it?! No offense to charity ', but his being so high and filled with the `make their own and do not eet ina. The recipe is a taste of the Ligurian hills covered of olive trees has made it even more good in my opinion, but I think that `replicate without the excuse of religious holidays. By the way, Happy Easter to all who pass by here!

For the dough 500 g flour 2 tablespoons extra virgin olive oil a pinch salt 200 ml lukewarm water about Mix all ingredients and mix vigorously. When the dough is firm and elastic divide into 10 balls and put them under a damp cloth to rest for 30-60 minutes. For the filling artichoke hearts 600 g ricotta 300 g Parmesan cheese 4 eggs 80 g marjoram 1 onion 15 g salt pepper Boil the artichokes. Take a fry the onion and add the sliced \u200b\u200bartichokes. Make them a flavor for about ten minutes, then let cool. Preheat oven to 180 degrees. Roll out the dough into 10 thin sheets. It is a very firm paste and a little fat and you could make a little 'hard, if you have at hand I suggest you use the duck grandmother at least for the initial phase of drafting. I had not with me, but to accelerate the time after pulling the roughly three superimposed layers separated by waxed paper with a rolling pin and then did the rest, it optimizes a minimum work. Lined with baking paper a round baking pan of 20 cm in diameter, then you have Based on 6 sheets, anointing with oil as the overlay. Mix the artichokes cool now with ricotta, Parmesan and chopped marjoram. Season with salt and pepper. Fill the pastry with the filling with a spoon and dug four pits. Fill each egg with a dimple. Cover with the remaining 4 layers, close the edges and prick the surface. Bake for 50-60 minutes. If the cake is not as well done, continue to cook after making Avela belly downward for 15 minutes. If necessary leave to dry completely in the oven but still hot.