Kale is a new vegetable for my family, but when we tasted we all loved it. Since then we love to eat Kale.
I had a lot of egg white and I was not sure what I had to do with it, until I found a recipe of David Lebovitz – Kale Frittata. It uses a lot of egg white and also whole eggs. Based on this kale frittata, yesterday I cooked a pie instead. I prepared my home made pastry and I added turmeric for the flavour. The pie was not cooked in the oven but it pan fried on a pan over the stove. It worked well, and it was delicious. The filling of the pie were kale, egg white, whole eggs, ricotta and Parmesan cheeses.
I don’t have the recipe, but I could tell you the quantities of the ingredients by approximation.
Water Pastry with Turmeric
50 g softened butter to rub on the dough in the process of making finer pastry sheets.
1 cup full plain flour and 1 teaspoon turmeric powder, a dash of salt and oil.
1/2 cup warm water (mix all together)
To make the pastry
Mix all ingredients together, knead lightly to make a soft dough.
Divide the dough into eight pieces, roll out to make large pastry sheets (in this case are round one) Smear- rub with the softened butter on each round.
Roll the large pastry to a larger finer pastry. Cover the pastry with a cloth while you are preparing for the filling.
The Pie Filling
1/2 bunch of green Kale
Oil to cook the Kale
1/2 cup egg white, 3 whole eggs
150 g ricotta cheese
50 gr Parmesan cheese
Salt and pepper to taste.
Wash the Kale thoroughly, chopped the stems finely.
Cook the stems first, pan fry them until tender, add the rest of chopped leaves and continue cooking until cooked ( the character of the Kale is chewy with earthy flavour).
Mix the cooked Kale, and the rest of filling ingredients together.
To cook the pie
Place a fine pastry sheet on an oiled fry pan, brush the pastry with oil and put another fine pastry sheet on.
Pour the filling on it and cover with two large fine pastry sheets, and brush the pastry in between with oil
Cook on a high heat for 2 minutes, and continue to cook for 5 minutes over low heat.
Turn it over (it is a little bit tricky, so be careful!), cover the pan with a lid, and cook for another 7 minutes over a lower heat.
Transfer the pie to a hot plate to serve.
It is delicious to be served cold too.
Preparation for the Pie
To Cook the Pie
Have fun in the kitchen, Happy cooking and Enjoy!
Until Next Poast.