Italian Easter Pie (Torta Pasqualina) is typical of Liguria. It consists of a thin crust made with flour, water and oil, stuffed with spinach or chard, ricotta and eggs, that will get hard-boiled during cooking. Of course, each family/zrea has itw own recipe. The filling can also be enriched with arichokes or peas. Vegetables can be stewed or pan-fried. And the crust today is often made with puff or rbisée pastry. This is the recipe of a friend of mine, from Genoa. I liked it a lot, but I’m curious: do you have your own family recipe? Maybe you can leave yours in a comment 🙂 Bye-bye, have a good day.
Ingredients for a 22 cm pie pan:
2 sheets of brisee pastry here you’ll find the recipe
buy Promethasin online 500 g of spinach or chard
250 g of ricotta
80 g of pecorino
black pepper Order Lamisil online
Preparation Time: 30 min
Baking Time: 45 min
Total Time: 1 hour and 15 min
Stew vegetables in a large pan, with lid on.
drain them, gently squeeze them and chop them. Put them in a bowl with ricotta, pecorino 1 egg, salt and pepper.
Cover a springform pan with a disk of pastry, riddle it with holes with a fork, and pour the filling inside.
With a spoon, make 3 cavities and gently break the eggs inside.
Cover with the second disk, seal the edges, make a few holes on the surface and brush it with some milk.
Bake for about 45 minutes in oven preheated at 190°C.
Let cool down for a while, then turn it out and serve.
And here you have a slice, where you can see the egg 🙂
Nessuna ricetta simile a Italian Easter Pie (Torta Pasqualina).All Recipes, recipe by Flavia Imperatore
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