The PASQUALINA PIE is usually a savory pie prepared during the Easter period. Typical of Liguria, it is also made in other areas of Italy. Vegetables, fresh cheese and eggs make it rich and particularly suitable for Easter picnics or the first Sundays of the pleasant season. Crispy on the outside and soft on the inside, the pasqualina pie is ideal to serve as an appetizer or a main course.
Traditionally it is made with wild greens (such as Swiss chard or spinach), ricotta, Parmesan (or Grana), eggs and marjoram. A typical feature is the presence of whole raw eggs placed in small hollows 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, associated with 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 in 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 Catalogue of “inventors of things eaten and drunk”. Back then it was known as gattafura, because “cats gladly steal them and are fond of them”, and the same writer loved it so much that he wrote: “I liked it more than honey to the bear.” In short, a delicacy already appreciated in past centuries.
Excellent both hot and at room temperature, it is perfect for family lunches, spring picnics or festive buffets, bringing the authentic flavor of tradition to the table.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 cups 00 flour
- 1 1/6 cups water (about 1 1/2 glasses)
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 1 3/4 lbs chard
- Half onion
- 1 1/4 cups drained cow ricotta (well drained)
- 3 eggs (for mixing the filling)
- 1 cups grated Parmesan
- 5 eggs (for decoration)
- to taste salt
- to taste black pepper
YOU’LL NEED FOR THE PASQUALINA PIE
- 1 Baking pan
- 1 Pot
- 1 Skillet
- 1 Food processor
- 2 Bowls
- 1 Rolling pin
PREPARATION OF THE 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 smooth, soft dough. Wrap the dough ball in cling film and let it rest for 1 hour in the refrigerator.
Trim and wash the chard, removing part of the stems and any damaged leaves.
Blanch them in boiling salted water for 3 minutes.
Drain and dry them well. In a large skillet put a drizzle of oil and gently sauté the finely chopped onion. Add the chard and let them flavor for 5 minutes.
Let them cool and chop them fairly finely with a knife or give them a few pulses in the food processor.
Once chopped, place them in a bowl and work them with two eggs, a pinch of salt and 40 g (about 6 1/2 tablespoons) of Parmesan.
In another bowl put the ricotta, the other egg, another 40 g (about 6 1/2 tablespoons) of Parmesan, salt and pepper. Beat everything into a creamy mixture and set aside.
Divide the dough into four portions and, using the rolling pin and some flour, roll out each portion until you obtain a very thin sheet — you should almost be able to see your hands through it.
Grease an 8 2/3-inch pan, fit the first sheet so it adheres 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 it as well.
Using the back of a spoon make 5 hollows and place an egg yolk into each. 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, brush it with oil and finish with the fourth and final sheet.
Trim and fold 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 cooked, remove the PASQUALINA PIE from the oven and let it cool completely. Then unmold and serve cut into wedges.
