There is no Easter, at least not at my house, senza la torta pasqualina nella ricetta originale ligure. My father loves it and I always prepare it for him. Is, since I am fussy, preparo e vi lascio la ricetta tradizionale della torta pasqualina. A plate that is 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 now that the cake is quite challenging and therefore pasqualina, if you want to prepare a simple pie, you can definitely find the right recipe in my QUICHES OF RECIPES.
The original recipe of Easter pie
The traditional recipe of italian Easter pie and its many variants are all linked by the fact that it is still a baked pie 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 MIX pasqualina cake is made of thin sheets .The sheets are made with a compound based on water, 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 the FILLING usually are used leafy vegetables such as chard, Spinach, the herbs of the field. And still, inevitable marjoram, which gives to the pie a unique scent . In addition to 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 italian Easter pie, prepared following the original recipe, It is a delicacy that you will remember forever. For us, this dish is part of the classic trip out the door on Easter Monday. Also because this rich pie is much more good 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.
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, to taste
fresh Marjoram, to taste
salt and pepper, to taste
a fresh onion
500 grams of ricotta cheese (or cow ricotta if you prefer, Liguria would use prescinseua)
120 grams of grated Parmigiano Reggiano DOP
To prepare the Pasqualina 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 the vegetables for the stuffing. 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.
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 pie is eaten cold , and it is even better if prepared the day before. So I just have to wish you good appetite and happy Easter!