CARMELO CARNEVALE’S TORTA PASQUALINA WITH SWEET CHARDS AND RICOTTA

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CARMELO CARNEVALE’S TORTA PASQUALINA WITH SWEET CHARDS AND RICOTTA

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Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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  1. Preheat oven to 220°C.
  2. Cook the sweet chards for 5 minutes in salted boiling water.
  3. Unroll one of the pastry sheets onto baking tray and add the sweet chards and part of the parmesan cheese, chilli and halved tomatoes.
  4. Add the ricotta and the rest of the Parmesan leaving a 2.5cm border all round.
  5. Make a hole in the ricotta and add the egg yolks then cover with the remaining puff pastry.
  6. Brush the border with beaten egg and bake for approximately 20 minutes until the pastry has risen and deep golden.

Carmelo Carnevale

Carmelo’s career has taken him all over Europe – and to some of London’s leading restaurants, Floriana and Harry’s Bar among them. Most recently, he was Head Chef at Mayfair’s highly regarded Bar Trattoria Semplice, receiving rave reviews for his authentic but accessible Italian dishes. Other senior positions have included Executive Chef/Brand Chef for Global Point Group, working at Barbaresco Italian Restaurant & Deli, 22-13 Fusion Restaurant & 22-13 Wine Bar, all in Saint Petersburg, Russia.

Carmelo has also enjoyed a number of high profile private appointments. He remains responsible for the kitchen in Regent’s Park of Prince Khaled bin Sultan of Saudi Arabia and also spent a year as chef to Duchess Claudia Pozo de Borgo.

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