Home » Torta pasqualina, italian Easter pie, original recipe

Torta pasqualina, italian Easter pie, original recipe

Inevitable for the Easter Monday picnic

by Ada Parisi
5 min read
Torta pasqualina, ricetta originale passo passo

How to make the real Easter cake at home

Easter cake in the original Ligurian recipe: a traditional Easter savory pie. My father loves it and I always prepare it for him. Is, since I am fussy, I'll get ready and I'll leave you The traditional recipe for the Easter cake. A a dish that was born in Liguria around 1500 (or at least the first written record of this pie dates from 1500) and I dont' use any of the many, many variations that have spread throughout Italy. I tell you right away that The Easter cake is quite challenging and then, If you want to prepare A simpler savory pie, you can definitely find the right recipe in my QUICHES OF RECIPES. For example,, the SAVORY RICOTTA AND SPINACH PIE with a beautiful braided cover.

The original recipe of Easter pie

The traditional recipe of Pasqualina cake and its innumerable variations are all linked by the fact that it is still a savory pie baked in the oven, stuffed with vegetables, eggs and ricotta. The original recipe, though, provides that the dough enclosing the filling is prepared in a very particular way. Today often used puff pastry or pasta brisa (unfortunately almost always bases yet ready to cook), but THE ORIGINAL DOUGH of the Easter cake It is made of very thin sheets. Land sheets are made with a water-based mixture, flour and extra virgin olive oil. The tradition once had as many as 33 sheets, I have made 9, 4 under and 5 above.

The traditional filling of the pie pasqualina

In FILLING of the traditional Ligurian Easter cake are usually used leafy greens such as Swiss chard, Spinach, the herbs of the field. And still, Not to be missed is the Marjoram, which gives to the pie a unique scent . In addition to the grated cheese, ricotta and, obviously to eggs. What are not included already boiled dough, but raw, lying in small dimples created within the stuffing.

I assure you that the Torta pasqualina, prepared following the original recipe, it's a delicacy That you'll never forget. For us, this dish is part of the classic trip out the door on Easter Monday. Also because this very rich Savory pie is much better cold: so we prepare it one day in advance. You can make a picnic . Indeed, or eat at home (Today would call it brunch) for Easter Monday, choosing between an arancino messinese, a slice of pie and, and some chocolate dessert.

Obviously, do not forget to have a look at all my EASTER RECIPES to find something tasty whether you like it. And have a nice day.

Torta pasqualina, ricetta originale passo passo

EASTER ITALIAN PIE (original recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • FOR THE DOUGH

500 grams of flour 00

a large pinch of salt

75 milliliters of virgin olive oil

250 milliliters of warm water

extra virgin olive oil for brushing the layers of pasta

  • FOR THE FILLING

1 kilogram of chard

extra virgin olive oil

fresh Marjoram

salt and pepper

a fresh onion

4 eggs

500 grams of ricotta cheese (or cow ricotta if you prefer, in Liguria they would use the prescinseua)

120 grams of grated Parmigiano Reggiano DOP

Procedure

To prepare the Easter cake you have to start from the dough: put the flour on the work surface. Add the salt and oil and pour half the warm water starting to knead. When the water has absorbed, add more: recommendation, As always, is to pour water slowly, because you might need a little less than the amount indicated (as well as a little bit more). You have to get a firm dough, elastic, homogeneous and not humid: usually a hydration to 50%, that is, a weight of flour twice that of water, is more than enough. Wrap the panetto in food film and let stand at room temperature for an hour.

While the dough for the Pasqualina cake rests, prepare vegetables for the filling. Clean the chards and wash them carefully under running water, then boil them in salted water and drain. I advise you to leave the beets in the colander, with a weight on top, so they lose more water can. When the beets will be well drained you can squeeze slightly. Chop the chard boiled, chop the onion and fry in olive oil. Then add boiled beets, a little salt, a little pepper (PHOTO 3). Cook for a few minutes, so that the vegetable becomes soapy and the remaining water evaporates. Place the vegetables aside and let cool completely.

Mix the ricotta with a fork or a hand whisk, then combine the now cold beets, the marjoran, finely chopped, Parmesan and taste to adjust salt if necessary and pepper (PHOTO 4): the filling must be very tasty but not salty.

Torta pasqualina, italian Easter pie

Divide the dough into 11 pieces of equal size (PHOTO 1) and cover with foil for foods in a way that does not form a crust on the surface. At this point, you have to get 11 thin layers, working the dough with the rolling pin on the lightly floured work top. 'Very thin' means that, if you put your hands under the dough, you have to see them in transparency (PHOTO 2).

The sheets must be larger than the pie plate, because both sides with every puff need to coat both the bottom. Keep the sheets covered with plastic wrap so they will not dry. Once you have prepared all the sheets of dough for the Easter pie, you have to grease the cake maker with a little extra virgin olive oil and coat it with the first puff of dough (PHOTO 5).

You have to grease each pastry evenly with a little extra virgin olive oil, because the grease between layers will make it easy to peel the dough. Continue overlapping the second sheet, then ungetela with oil, add the third, grease it and finally positioned the fourth sheet. Prick the bottom of the pan with the tines of a fork and pour the filling of ricotta and chard. Level the stuffing and, with a spoon, create four (or five, If you want to put an egg more) small bowls. Break an egg and let it slip gently into each of 4 bowls (PHOTOS 6).

At this point, you just need to cover the Easter pie with the first of five sheets left, making it adhere well to the filling. Brush the dough again with extra virgin olive oil and so continued until exhaustion of 5 sheets, tucking the edges. To seal the Easter cake, cut out any excess paste and pinch the sheets that come out of the cupboard to create a decorative border. Brush the surface with extra-virgin olive oil.

Cook the Easter pie in a static oven and preheated to 180 degrees for 60 minutes or until it is golden. If you did a good job, the sheets of dough will swell as the puff pastry. The Easter cake is traditionally eaten cold, and it is even better if prepared the day before. So I just have to wish you good appetite and happy Easter!

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6 comments

Anonymous April 3, 2023 - 10:29

Lovely recipe.
What is the size of the cake pan used?
Thanks

Reply
Ada Parisi April 3, 2023 - 16:12

22-24 centimeters in diameter. Thanks, ADA

Reply
alessandro Priano 8 April 2019 - 11:21

Hi Ada.
Che bella questa torta 🙂
Ti auguro una bellissima Pasqua 🙂
Thanks
Alexander

Reply
Ada Parisi 8 April 2019 - 15:11

Alessandro thanks, happy Easter to you! a warm greeting, ADA

Reply
elisabetta corbetta 8 April 2019 - 07:55

Adorable
Thanks
A big kiss

Reply
Ada Parisi 8 April 2019 - 15:10

To you always, ADA

Reply

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