Halloween savory tart - The soup with pierced eyes of Bertha The Witch
( La zuppa di occhi di Berta La Strega )

Haloween recipe: how to make the soup with pierced eyes of Bertha The Witch!

Preparation and cooking

• - Begin with the spinach.
• - Put in a large, non-stick frying pan the onions, dried tomatoes, olives, tomato paste diluted in the wine, olive oil and spinach still frozen.
• - Season to taste with salt and cook on low heat until the spinach is thawed and its cooking juice is well reduced.
  Remember to stir now and then.
• - Preheat the oven to 200°C (400°F).
• - Grease the outer surface of a pudding mold with 2 teaspoons olive oil.
• - Make a pizza dough adhere to the mold adapting it to the size of the mold.
  Cut the superfluous dough. You will need it for the fingers.
• - Arrange the slices of cotto ham and cheese.
• - Place over the second pizza dough.
• - Cut the superfluous dough and model the outer edge of the witch's cauldron joining the ends of the two pizza dough. It must not be perfect. It is assumed that it may also worn out from use.
• - Cut out some rectangles from the dough left to make the fingers.
• - Cut in half every frankfurter and roll around the two halves a rectangle of dough. Shape the end of a finger and bend the cylinder. It looks like a bent finger, doesn't it?
  Complete every finger with an almond slice. Insert it into the dough.
• - If you have any pizza dough left have fun making some bones.
• - Line a baking sheet with baking paper and grease it with the remaining olive oil.
  Place your mold covered with the double pizza and fingers on the baking paper and bake for 20 to 25 minutes or until the pizza is colored.
• - Remove the pan from the oven and let it rest for some minutes.
• - Meanwhile prepare the pierced eyes.
• - Place a slice of stuffed olive on the top of a cherry mozzarella and insert a multi-color toothpick in the center as you can see on the photo.
  To secure better every slice of stuffed olive, hollow slightly the mozzarella top.

Just before serving

• - Invert the mold onto a plate and separate the mold from the double pizza.
• - Heat the spinach if necessary and fill the witch's cauldron.
• - Place the cherry mozzarellas on the top.
• - The heat of spinach will melt partially the eyes creating a more suggestive scenography.
• - The witch's cauldron with the pierced eyes is ready!

Note

Tips

• - Fun for your kids to break and eat the fingers, eyes, spinach and finally the cauldron.
  Create the right atmosphere by reading the story of Bertha The Witch or printing it and letting them read it. Link below.
• - Use, as much as possible, products without artificial coloring and additives for your children. If you prefer, use sticks of ham instead of frankfurters.

Menu planning

• - The witch's cauldron full of pierced eyes and stubby fingers is perfect for your Halloween party menu but you can also make it for a special snack party or an unusual birthday dinner menu.
  It's special because it is matched with a witch story!

Useful links for this recipe

• - If you have time, you could make pizza dough. Use 300g (10 1/2 ounces) all-purpose flour and 15g (1/2 ounce) fresh yeast. Read how to make homemade pizza dough in our directory.
  Teach your children how healthy eating is important.
• - Here's the link for Bertha's stories :))

Healthy eating

• - This is a high-calorie, high-fat recipe but once in a while ... provided that it does not become a habit ;))))

Loretta

What's the right wine for " Halloween savory tart - The soup with pierced eyes of Bertha The Witch "?

I suggest a good glass of beer provided you are adult!