Italy Advisor

This traditional tart from Liguria area shows a tiny pastry stuffed with veggie, ricotta cheese, Parmesan and eggs. As the tradition wants, prepared the Easter day to start the long eating session. In the recipe you can use the artichokes or the spinach, the fresh ricotta and 6 entire eggs. A particular characteristic of this tart is that the eggs inside: they are entire inside. Why? So the top will have 6 “holes” with the eggs inside. The pastry of Torta Pasqualina simply are made with flour, extra virgin olive oil, salt and water.

Torta Pasqualina

 

Torta Pasqualina: meaning a typical Italian Easter recipe from Liguria!!

Author: Maria C. Bada

Recipe type: Appetiser

Cuisine: Italian

Serves: 8

Ingredients

• 400 g of Flour
• Water
• 1 Kg of fresh Artchokes or Spinach
• 6 Eggs
• 100 g of Parmesan
• 1 / 2 Onion
• 500 g of Ricotta
• 7 Tablespoons of extra virgin olive oil
• Salt
• Black Pepper
• Marjoram
• Parsley
• WINE: Golfo del Tigullio Vermentino (White Wine)

Instructions

1. The dough:
2. Put the flour on a table as a fountain, add salt, 5 tablespoons of extra virgin olive oil, water and mix all together until you obtain an elastic but firm dough, knead the dough for about 10 minutes more, then divide it in 6 parts and let them rest for 30 minutes covered with a towel.
3. The stuffing:
4. Clean well the artichokes and cut them, preheat the extra virgin olive oil in a pan, add them together with the onion cut in slices, put salt and the chopped parsley.
5. Cook for about 15 – 20 minutes. Let them cool and place them in a bowl together with the ricotta, the Parmesan cheese, salt, black pepper and marjoram. Mix all.
6. Preheat the oven to 180 degrees.
7. Roll the 6 pieces of the dough to have a very thin pastry.
8. On the bottom of a baking-pan put the first pastry and brush its top with virgin olive oil, put over it the second pastry and repeat the operation, and then put the third but do not brush with the oil.
9. Now pour on it the mixture of artichokes and ricotta, makes 6 holes in it and inside put the 6 entire eggs.
10. Cover the stuffing with the other three pastries always brushing the top.
11. Close the pastry on the edges and bake the pie for 50 minutes or 1 hour, until the surface becomes brown.

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This entry was posted on Wednesday, April 3rd, 2013 at 1:33 am and is filed under Italian Recipes and Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.