The PASQUALINA PIE is a usually savory pie prepared during the Easter period. Typical of Liguria, it is also made in other parts of Italy. Vegetables, fresh cheese and eggs make it rich and particularly suitable for Easter picnics or the first Sundays of the mild season.
Traditionally it is made with wild greens (such as chard or spinach), ricotta, Parmesan (or grana), eggs and marjoram. A typical characteristic is the presence of whole raw eggs placed in small cavities in the filling before baking: during cooking the eggs set and are clearly visible when sliced.
It is a dish rich in religious and seasonal meanings, linked to rebirth and fertility, precisely because of the presence of eggs and spring vegetables.
The original recipe called for 33 very thin layers of pastry (referring to the years of Christ), although today puff pastry or a simple dough rolled into a few layers is more commonly used.
The existence of this pie is documented since the 16th century when the scholar Ortensio Lando mentions it in the Catalog of the “inventors of things that are eaten and drunk.” Back then it was known as gattafura, because “cats gladly steal them and they are exquisite,” and the same writer was so fond of it that he wrote: “I liked them more than the bear likes honey.” In short, a delicacy already in past centuries.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 cups 00 flour
- 1 1/8 cups water (about 1 1/8 cups (about 1½ glasses))
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 1.8 lbs Swiss chard
- Half onion
- 1 1/4 cups cow's milk ricotta (well-drained)
- 3 eggs (for working the filling)
- 1 cup grated Parmesan cheese
- 5 eggs (for decoration)
- to taste salt
- to taste black pepper
YOU WILL NEED FOR THE PASQUALINA PIE
- 1 Pie pan
- 1 Pot
- 1 Skillet
- 1 Food processor
- 2 Bowls
- 1 Rolling pin
PREPARATION PASQUALINA PIE
In a large bowl or in the bowl of a stand mixer put the flour, the salt, the oil and the water little by little. Knead everything until you obtain a homogeneous, soft dough. Wrap the dough ball in plastic wrap and let it rest for 1 hour in the fridge.
Clean and wash the chard, removing part of the stem and any damaged leaves.
Blanch it in boiling salted water and cook for 3 minutes.
Drain and dry thoroughly. In a large skillet put a drizzle of oil and gently sauté the finely chopped onion. Add the chard and let it absorb the flavors for 5 minutes.
Let it cool and chop it fairly finely with a knife or give it a few pulses in the food processor.
Once chopped, place it in a bowl and work it with two eggs, a pinch of salt and about 1/3 cup (40 g) of Parmesan.
In another bowl put the ricotta, the other egg, another 1/3 cup (40 g) of Parmesan, season with salt and pepper. Work everything into a creamy mixture and set aside.
Divide the dough into four portions and, using a rolling pin and some flour, roll each portion until you obtain a very thin sheet; you should almost be able to see your hands through it.
Grease a pan 8 2/3 inches in diameter, lay a first sheet, pressing it well along the edges, brush it with oil and place another sheet on top.
Pour the chard mixture and level it. On top of the chard place the ricotta mixture and level that as well.
With the back of a spoon make 5 hollows and place an egg yolk into each one. Lightly beat half of the egg whites and pour them over the surface, being careful not to wet the dough too much.
Sprinkle with the remaining Parmesan and cover with another sheet of dough, oil it and finish with the fourth and last sheet.
Tuck in the edges, removing any excess dough, brush the surface of the Pasqualina pie with oil and bake in a preheated conventional oven at 338°F for 40–45 minutes.
Once baked, remove the PASQUALINA PIE from the oven and let it cool completely. Then unmold and serve sliced into wedges.
