The PASQUALINA PIE WITH ARTICHOKES is one of the most representative recipes of Ligurian tradition, a rich and eye-catching dish that is always present on Easter tables. Made with thin pastry sheets, it encloses a soft, fragrant filling of artichokes, ricotta and eggs—simple ingredients that combine to create a delicate, comforting balance of flavors.
The artichokes, the stars of the recipe, give the pie a slightly aromatic, spring-like flavor, while the ricotta makes the filling creamy and light. One of the most distinctive features of the pasqualina pie is the presence of whole eggs placed inside the filling; during baking they set and create a dramatic effect when the pie is sliced.
Perfect served as an appetizer or as a main dish at the Easter lunch, the pasqualina pie with artichokes is delicious both warm and at room temperature. This recipe tells the story of tradition and spring flavors, ideal for sharing with family on special occasions.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Cooking time: 55 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 00 flour (all-purpose flour)
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 1 1/8 cups water
- 4 artichokes
- 1 clove garlic
- as needed extra virgin olive oil
- 1 tsp marjoram
- 1 cup cow's milk ricotta
- 1 oz Pecorino cheese
- 3/4 oz Parmesan
- 5 eggs (medium)
- to taste salt
- to taste black pepper
- as needed extra virgin olive oil
TOOLS REQUIRED FOR THE PASQUALINA PIE WITH ARTICHOKES
- 1 Pan 8.7 in
- 1 Stand mixer
- 1 Bowl
- 1 Skillet
- 1 Rolling pin
- 1 Work surface
- 1 Pastry brush
PREPARATION OF PASQUALINA PIE WITH ARTICHOKES
In a large bowl or in the bowl of a stand mixer, put the flour, the salt, the oil and add 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 refrigerator.
Clean 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 cut thin wedges and place them in acidulated water with lemon juice. In a skillet add a drizzle of oil and brown the garlic clove.
Add the well-drained artichokes and let them cook for 10 minutes. With the heat turned off remove the garlic, add the dry or fresh marjoram, mix and let cool.
In a bowl put the ricotta, the cold artichokes (if too large you can cut them in half), the egg, the Pecorino, salt and pepper. Mix everything and set aside.
Divide the dough into three parts and, using a 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 8.7 in in diameter, lay the first sheet, pressing it well along the edges, brush it with oil and place another sheet on top.
Pour in the artichoke mixture and level it.
Using the back of a spoon make 4 wells and place an egg in each one.
Sprinkle with the Parmesan and cover with another sheet.
Trim the excess dough (you can use it to make small flatbreads), tuck in the edges, brush the surface of the pasqualina pie with oil and bake in a preheated static oven at 356°F for 45-50 minutes or until lightly golden.
Once baked, remove the PASQUALINA PIE WITH ARTICHOKES from the oven and let it cool completely. Then unmold and serve sliced into wedges.
STORAGE
The pasqualina pie with artichokes 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 store it longer, you can also freeze it. To do so, wrap the pie in aluminum foil or plastic wrap, then put it in a freezer bag or sealed container. Be sure to label it with the freezing date and consume within 1-2 months for 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 heated through.
