Torta Albanesa de Fubá com Verduras (Pispili)
Pispili Diga: piss-PEE-lee
Pispili é uma torta rústica salgada das regiões sul e rurais da Albânia. Uma massa simples de fubá é intercalada com verduras silvestres, espinafre ou alho-poró e queijo feta azedinho, depois assada até dourar. O resultado é um prato substancial e reconfortante, com crosta crocante de fubá e recheio macio e saboroso que captura a essência da culinária montanhosa albanesa. Tradicionalmente é preparada em fornos a lenha e apreciada o ano todo como prato principal ou acompanhamento substancial, especialmente durante períodos de jejum quando a carne é evitada.
Torta Albanesa de Fubá com Verduras (Pispili)
Pispili
Pronúncia piss-PEE-lee
- Rende
- 6
- Preparação
- 25 min
- Cozimento
- 45 min
- Total
- 1 h 10 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém leite. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Preheat oven to 375°F (190°C). Generously oil a 9x13-inch (23x33 cm) baking dish or round pan.
In a large bowl, whisk together the cornmeal, warm water, 1/4 cup (60 ml) olive oil and 1 tsp salt until smooth. Set aside to rest for 10 minutes; the batter will thicken slightly.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped greens and cook, stirring frequently, until they are wilted and any liquid has evaporated, 6-8 minutes.
Remove the skillet from heat. Stir in the crumbled feta, dried mint and a generous grind of black pepper. Taste and adjust seasoning if needed.
Pour half of the rested cornmeal batter into the prepared baking dish, spreading it evenly to cover the bottom.
Spoon the greens and feta filling over the batter in an even layer. Gently pour the remaining cornmeal batter on top, smoothing the surface with a spoon or spatula.
Drizzle a little extra olive oil over the top. Bake for 40-45 minutes until the top is golden brown, the edges are crisp and the pie feels firm to the touch.
Let the pispili cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.
Variantes regionais
In some mountain villages leeks replace the spinach entirely for a milder, sweeter version. Modern cooks sometimes add a handful of chopped fresh dill or parsley to the greens.
Notas do cozinheiro
- Use a mix of spinach and tender wild greens such as dandelion or sorrel for the most authentic flavor.
- If the cornmeal batter seems too thick after resting, add a splash more warm water; it should be pourable but not runny.
- Leftovers reheat beautifully in a 350°F (175°C) oven and taste even better the next day.
Sirva com
A simple tomato salad dressed with olive oil and vinegar, or a bowl of creamy yogurt on the side.
Antecipe e armazenamento
Pispili can be baked a day ahead and stored covered in the refrigerator. Reheat in a moderate oven until warmed through.
