Skip to main content

Torta Pasqualina - Italian Easter Pie

Image
By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine
Happy Easter Monday to everybody! Enjoy your outdoor picnic with this new recipe!
The Torta Pasqualina is an Italian traditional and very savoury pie, made with silverbeet (also called swiss chard), lots of eggs and ricotta. This pie, a specialty from the ligurian cuisine, is commonly served cold during the traditional Italian Easter Monday picnic.

 t's a very rich pie, you need 13 eggs just for the the filling!  In my version I used a commn puff pastry to avoid the long and difficult preparation of the traditional dough (rolled in several layers).You can also replace silver beet with spinach or cicory... some recipe use artichokes...
 The preparation is nothig difficult but istruction must be carefully followed in order to reach a good final result. The Pasqualina pie is also a pleasure for your eyes, with the yellow, white and green colours. To make the preparation easy to follow here below you find a ste-by-step photo gallery. Follow the instructions: The good final result is guaranteed!  ;) Let's start...

Serves 12 to 16 people
Ingredients:
500gr fresh Italian ricotta cheese
6 eggs
7 egg yolks
500gr cleaned silverbeet (swiss chard)
3 packs of ready round puff pastry
130gr grated Grana Padano or Parmigiano Reggiano cheese
1/2 medium onion
3 Tbs of Extra virgin olive oil
Pepper
Salt
Nutmeg
1Tbs of fresh marjoram leaves
1 beaten egg for glazing  
Method:
Clean cut and chard, mince the onion, 
pour theoil in a frying pan, add the onion, cook 3-4', add the chard, add a pinch of salt, cover with a lid and cook for 15 minutes at medium heat. Add pepper. Drain well and take aside to cool.
In the meanwhile finely cut the marjoram, once the chard has cooled, add ricotta, 3 eggs,  50gr of grated Grana Padano cheese. Mix well with a fork.
In another bowl add ricotta, 50gr of GranaPadano, pepper, a dush of nutmeg, and 3 eggs, mix well with a fork till creamy. 
Take the 2 fillings aside. Set the 3 puff pastry rolls in a springform pan overlapping the edges.
Pour the chard filling in the pan, use a spatula to make it even.
Add the ricotta filling, make it even and use a spoon to make 7 small nests into the ricotta.

 Place one egg yolk in each nest, cover with one or two Tbs of egg white.
Cover the top with the left grana padano cheese.
Cover with the puff pastries folding them on on the other, press down the edges with a fork to seal it well. Brush the top of the pie with a whipped egg and pick it with a fork.
Preheat the oven on 180°C (350°F). Bake The Torta Pasqualina for about 40-45 minutes.
Remove form the oven, let it cool. 
Slice when cold and...enjoy the surprise!
Labels:

Comments

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...
4 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the me...
1 comment
Read more

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

By my Italian cuisine
Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient  to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here:  how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on  floured worktop, roll it ...
Post a Comment
Read more