The ARTICHOKE PASQUALINA PIE is an explosion of colors and flavors: a crispy layer of dough encases a soft, creamy center, enriched by the taste of artichokes, eggs and ricotta.
The Pasqualina pie is an iconic Ligurian recipe, originally prepared for Easter, but it has become a classic all year round. This version, enhanced by the addition of artichokes, gives the dish a unique and irresistible flavor.
Artichokes, with their slightly bitter flavor and tender texture, blend perfectly with the egg and cheese filling, creating a delicious contrast that will make your mouth water.
Served hot or at room temperature, it is perfect as a main dish for a family lunch or as a tasty starter for a special occasion.
Whether it’s Easter or any other day, this pie will win you over with its authentic taste and simple elegance.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 383.47 (Kcal)
- Carbohydrates 51.17 (g) of which sugars 2.70 (g)
- Proteins 16.11 (g)
- Fat 14.68 (g) of which saturated 5.37 (g)of which unsaturated 2.74 (g)
- Fibers 5.33 (g)
- Sodium 625.31 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 1/6 cups water
- 4 artichokes
- 1 clove garlic
- to taste extra virgin olive oil
- 1 teaspoon marjoram
- 1 cup ricotta cheese
- 1 oz pecorino cheese
- 3/4 oz Parmesan cheese
- 5 eggs (medium)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
TOOLS YOU’LL NEED FOR THE ARTICHOKE PASQUALINA PIE
- 1 Pan 8 2/3 in
- 1 Stand mixer
- 1 Bowl
- 1 Pan
- 1 Rolling pin
- 1 Pastry board
- 1 Brush
PREPARATION OF THE ARTICHOKE PASQUALINA PIE
In a large bowl or in the bowl of a stand mixer put the flour, salt, oil and add the water little by little. Knead everything until you obtain a smooth, soft dough.
Wrap the dough ball in plastic wrap and let it rest for 1 hour in the refrigerator.
Trim the artichokes by removing most of the stem, the tougher outer leaves and the tips.
Cut them in half and remove the inner choke. From each half obtain thin slices and place them in water acidified with lemon juice. In a pan add a drizzle of oil and brown the clove of garlic.
Add the well-drained artichokes and cook them for 10 minutes. With the heat off remove the garlic, add the dried or fresh marjoram, stir and let cool.
In a bowl place the ricotta, the cooled artichokes (if they are too large you can halve them), the egg, the pecorino, salt and pepper. Mix everything and set aside.
Divide the dough into three parts and, using the rolling pin and some flour, roll each part until you obtain a very thin sheet — you should almost be able to see your hands through it.
Oil a pan with a diameter of 8 2/3 in, lay the first sheet, pressing it well along the edges, brush it with oil and place another sheet on top.
Pour the artichoke mixture and level it.
With the back of a spoon make 4 wells and place one egg into each well.
Sprinkle with Parmesan and cover with another sheet of dough.
Remove excess dough (you can use it to make small flatbreads), tuck in the edges, brush the surface of the pie with olive oil and bake in a preheated static oven at 356°F for 45-50 minutes or until lightly golden.
Once baked, remove the ARTICHOKE PASQUALINA PIE from the oven and let it cool completely. Then unmold and serve sliced.
STORAGE
The artichoke Pasqualina pie can be stored in the refrigerator for up to 2-3 days. It is important to wrap it well in plastic wrap or keep it in an airtight container to prevent it from drying out or absorbing odors from the fridge.
If you prefer to keep it longer, you can also freeze it. To do so, wrap the pie in aluminum foil or plastic wrap, then place it in a freezer bag or sealed container. Be sure to label it with the freezing date and consume it within 1-2 months for the best quality.
When you want to eat it, thaw it in the refrigerator overnight and reheat it in the oven at 356°F for about 10-15 minutes, or until evenly heated.
