Easter is around the corner and there’s no better way to celebrate tradition than by bringing to the table the queen of savory pies: the Pasqualina Pie with Artichokes. Not a simple tart, but a treasure chest of ultra-thin layers (up to 33 in the tradition, as many as the years of Christ) that encloses a trove of spring flavors. Imagine tender artichokes brushed with fragrant marjoram, the creaminess of ricotta (or Ligurian prescinseua) and, above all, the surprise: whole eggs that gently cook inside and make a perfect cut.
The artichoke Pasqualina is the Ligurian variation of the classic recipe prepared with Swiss chard, a rustic pie that’s also perfect for an Easter Monday picnic and can be made in advance because it keeps very well. In the tips below the recipe I explain how to clean the artichokes and which varieties to use, so read everything and save the recipe 😉
Below you’ll find other tasty recipes to make your Easter truly unforgettable and, as always, scroll down under the photo to find out how to prepare the Pasqualina Pie with Artichokes!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Low cost
- Rest time: 30 Minutes
- Preparation time: 3 Minutes
- Cooking time: 1 Hour
- Portions: 12 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer
Ingredients for the Pasqualina Pie with Artichokes
- 4 cups all-purpose flour
- 1 1/8 cups water (just warm)
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- 8 mammole artichokes (or spiny variety)
- 2 cups ricotta (or prescinseua)
- 8 eggs (2 of which for the filling)
- 1 cup grated Parmesan
- 4 tablespoons fresh marjoram (use 2 tablespoons if dried)
- 1 clove garlic
- 2 pinches salt
- to taste black pepper (freshly ground)
- to taste extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Springform Pan
- 1 Sieve
Preparation — Pasqualina Pie with Artichokes
1- Prepare the pasta matta: Mix the flour, water, oil and salt until you get a smooth, homogeneous dough ball.
Divide it into 4 balls (tradition calls for many more, but 4 is a great home compromise), cover them with plastic wrap and let them rest for at least 30 minutes.
2- Cook the artichokes: Clean the artichokes by removing the toughest part of the stem, the outer leaves and the tips.
Remove the choke if present, then slice them thinly and sauté in a frying pan with olive oil and the whole crushed garlic clove until tender.
Let them cool and combine them with the ricotta, 2 eggs, the Parmesan and plenty of marjoram chopped with a knife. Season with salt and pepper.
3- Roll out the bases: Roll the first ball of dough into an ultra-thin sheet with a rolling pin — it should be almost transparent — and line a 10 1/4 in baking pan (preferably springform) greased with oil, letting the dough hang over the edges.
Brush with oil and overlap the second sheet.
4- Pour in the artichoke mixture and level it well. Using the back of a spoon, make 6 deep wells in the filling.
Crack an egg raw into each well, taking care not to break the yolk. Add a pinch of salt and a little Parmesan over each egg.
5- Close the Pasqualina: Cover everything with the third sheet, brush with oil and finish with the fourth sheet.
Seal the edges well by folding them inward to form a corded rim.
6- Baking: Preheat the oven in conventional mode to 356°F, then prick only the surface with a fork (being careful not to hit where the eggs are) and brush generously with oil.
Bake on the middle rack for about 45-50 minutes, until the pastry is golden and crisp.
Once baked, remove from the oven, open the pan ring and let rest for at least 10 minutes before slicing.
Tips for a Perfect Pasqualina
Choosing the Artichokes: Pick tender artichokes, preferably the spiny or mammole varieties. Clean them thoroughly by removing the tougher outer leaves and the inner choke. Slice them thinly so they cook evenly.
Marjoram: This herb is essential for Pasqualina, giving the pie its unmistakable fresh aroma. Use fresh marjoram for maximum flavor.
Egg Seal: Make well-defined wells in the filling before adding the eggs. Be careful not to break the yolk!
Baking: Prick only the surface of the pie, avoiding the areas where the eggs are. Brush generously with oil before baking for an even golden color.
How to store the Pasqualina
The Pasqualina Pie is delicious both warm and at room temperature, which also makes it perfect for an Easter Monday picnic.
In the Refrigerator: You can store the baked and cooled pie in an airtight container or wrapped in plastic wrap for 2-3 days.
Reheating: To enjoy it warm or lukewarm, reheat it in a preheated oven at 320-338°F for about ten minutes, until it becomes crisp again. Avoid the microwave, which will make it rubbery.
Freezing: You can also freeze the whole pie or slices once baked and cooled. Wrap well and it will keep for about a month. Thaw in the refrigerator and reheat as described above.
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FAQ (Questions & Answers)
Which ricotta is best to choose?
The choice of ricotta is crucial for the texture.
Ideal: A very fresh cow’s ricotta, preferably artisanal. It should be fairly firm.
The consistency trick: If you can’t find Ligurian prescinseua (which is tangy), you can mix the ricotta with two tablespoons of Greek yogurt to mimic its flavor.
Important: Whichever ricotta you choose, let it drain in a fine-mesh sieve in the refrigerator for at least 2-3 hours (better overnight) before using. If the ricotta releases whey during baking, the pasta matta will become soggy on the bottom.How do I avoid breaking the yolks when inserting them?
The trick is to use the back of a spoon to create deep “nests” in the filling. Crack each egg first into a small cup and then gently slide it into the nest. This lets you check the egg is perfect before placing it in the pie.
Can it be prepared in advance?
Absolutely yes! The Pasqualina Pie is often even better the next day, because the flavors of marjoram and artichokes have time to meld perfectly.
I recommend letting it rest at least 4-6 hours before slicing, so the slice holds together and the egg is clearly visible.
