Torta Pasqualina is one of the typical savory pies from the Ligurian culinary tradition, often prepared during Easter. It is a rustic pie made with a double layer of puff pastry or shortcrust pastry (both store-bought and homemade work well) that encloses a filling based on ricotta, eggs, and spinach or chard.
The Torta Pasqualina has a very particular characteristic: the surprise effect in the mixture, given by the whole eggs added onto the ricotta and vegetable cream, which once cooked, solidify the yolk and white, making each slice a true visual and taste surprise!
The Torta Pasqualina, along with the Casatiello, is among the most common rustic dishes prepared during Easter. Additionally, being delicious both hot and cold, it is perfect to prepare in advance for an outing, perhaps on Easter Monday.
There are many variations. This is a mix of all the recipes I found. You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 round sheets puff pastry
- 6 eggs
- 17.5 oz sheep ricotta
- 2.2 lbs chard
- to taste salt
- to taste spices of your choice (pepper, nutmeg, dried garlic and parsley)
- to taste grated cheese
Tools
- Bowl
- Ladle
- Pan springform
Steps
Boil the chard and drain all the cooking water well by squeezing them thoroughly with your hands.
Meanwhile, in a bowl, mash the ricotta with a fork. Add 2 eggs, salt, spices, and grated cheese. Mix well.
Add the cold, chopped chard and mix well.
Line the pan with the first sheet of puff pastry, without removing the baking paper. Place the ricotta filling, make 4 holes with a spoon, and put an egg in each hole.
Cover with the second sheet of puff pastry and use the pastry scraps to decorate the surface of the pie. Bake at 356°F for about 40 minutes.
