For the filling
1/3 cup of crispy bacon, chopped (45g)
2 tablespoons of olive oil
3 cloves of garlic, minced
1 onion, finely chopped
400g of ground beef
1 kg of peeled and seeded tomatoes, diced
1 pinch of cinnamon and nutmeg
2 tablespoons of parsley, chopped
1 tablespoon of red pepper flakes
200g of long pasta dough, type talharim
1/2 cup of grated Parmesan cheese
1 cup of creamy ricotta cheese
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces
1/2 cup of milk
For brushing
1 egg
2 tablespoons of milk
For the filling
1/3 cup of crispy bacon, chopped (45g)
2 tablespoons of olive oil
3 cloves of garlic, minced
1 onion, finely chopped
400g of ground beef
1 kg of peeled and seeded tomatoes, diced
1 pinch of cinnamon and nutmeg
2 tablespoons of parsley, chopped
1 tablespoon of red pepper flakes
200g of long pasta dough, type talharim
1/2 cup of grated Parmesan cheese
1 cup of creamy ricotta cheese
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces
1/2 cup of milk
For brushing
1 egg
2 tablespoons of milk
Fry the bacon in a pan with olive oil until golden brown
Remove and reserve
Fry the garlic and onion until they're caramelized
Add the ground beef and cook until it's no longer pink, without liquid
Add the tomatoes, bacon, cinnamon, nutmeg, parsley, red pepper flakes, and salt
Cook for 5 minutes and reserve
Cook the pasta dough until al dente
Prepare the dough: in a bowl, combine the flour, yeast, salt, cold butter, and milk
Mix until it forms a crumbly texture
Makes a depression in the center and add the milk
Knead until smooth
Line a 25cm diameter mold with a thin layer of dough. Reserve
Add the drained talharim and grated Parmesan cheese to the reserved filling
Check the seasoning
Spread a layer of filling and top with dollops of ricotta cheese
Open the remaining dough and cover the pie
Press the edges well and brush with an egg mixed with milk
Bake in a preheated oven at 200°C for 45 minutes or until golden brown
Serves 12 portions
Each portion has 227 calories.
