Artichoke Pasqualina Pie baked in the oven or in the air fryer. This is a rustic pie that smells of Easter and old traditions.
This is my variation on the classic Ligurian Pasqualina: while the version with chard or spinach is a staple, this one with artichokes has a bolder, deeper flavor.
I’ve tried both and, honestly, I couldn’t choose! It’s the perfect dish for Easter lunch or for an Easter Monday picnic.
For this Pasqualina I chose to go back to the roots with pasta matta, worked by hand as they used to do. Although I didn’t roll out the legendary 33 layers, I layered many thin sheets, brushing each one carefully with oil.
It’s my way of evoking yesterday’s flavors with today’s pace and heart.
I chose pasta matta for its incredible elasticity, which lets me overlap many thin layers, just like in the old days.
It’s a bridge between the patience of grandmothers and the practicality of my modern kitchen.
I leave you the recipe for Whole-wheat Pasta Matta or for shortcrust pastry.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 55 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Artichoke Pasqualina Pie baked in the oven or in the air fryer springform pan 22 cm (9 in)
- 250 g 00 flour ((about 2 cups))
- 100 ml water ((about 3.4 fl oz / ~1/3 cup))
- 35 ml extra virgin olive oil ((about 2 tbsp + 1 tsp))
- 1 tablespoon dry white wine
- to taste salt
- 6 artichokes (2 for the dough, 4 to put inside the pie)
- 300 g ricotta ((about 1 1/4 cups))
- 50 g Parmigiano ((about 1/2 cup grated))
- 1 clove garlic
- 1 bunch parsley ((small bunch))
- to taste extra virgin olive oil (for sautéing the artichokes and brushing the dough)
- salt
- pepper
- to taste nutmeg
- 1 lemon
Tools
- Springform pan
- Pastry board
- Pasta machines
- Bowl
- Air fryers
- Frying pan
Steps
Artichoke Pasqualina Pie baked in the oven or in the air fryer
In a bowl, make a well with the flour.
Add the oil and salt in the center, starting to mix with a wooden spoon. Pour in the white wine, the warm water little by little and work the dough first in the bowl and then on a floured surface.
You should obtain a smooth, soft dough ball. Wrap it in cling film and let it rest: this step will make it elastic and easy to roll out.
Clean the artichokes removing the tough leaves and the choke, placing them in water with lemon.
Cut them into pieces and sauté them in a pan with oil and a clove of garlic for about 14-18 minutes (add a splash of water if needed). When cooked, remove the garlic and flavor with chopped parsley.
In a large bowl, work the ricotta with the Parmigiano and the first 2 eggs.
Once you have a creamy mixture, fold in the sautéed artichokes and mix well.
Be generous with the nutmeg if you like it.
Take the pasta matta dough and divide it into small pieces.
Pass them through the pasta machine starting from the widest setting until the last or second-to-last setting (it should be almost transparent).
Lay the strips of dough in the 22 cm (9 in) cake pan, letting them hang over the edges. Brush a thin layer of oil between each sheet.
Arrange the strips radially or crossed to cover the base and the sides well. This will create a structure that is solid yet very light.
Pour in the artichoke filling and level it well.
With the back of a spoon, make 4 wells in the filling and crack the remaining 4 whole eggs into them.
Close with more thin crossing strips of dough.
Brush the surface generously with EVO oil to obtain a shiny, flaky golden crust.
In a conventional oven: Bake at 356°F for about 35 minutes, until the surface is well golden.
Convection oven: 338°F for about 35 minutes, until the surface is nicely browned.
In the air fryer:
I recommend preparing individual servings to ensure the pie cooks evenly in the center.
With small tartlets you will achieve crispiness in just 15-20 minutes!
Serve and enjoy your meal.
Tips
Don’t rush to cut it. Remove your Pasqualina from the oven and let it cool completely: the dough will regain its crunch and the filling will settle, allowing you to serve a perfect slice where the whole egg in the middle is clearly visible.
Curiosities
Make sure to drain the ricotta very well. If it’s too wet it may make the bottom of the pasta matta soggy instead of crispy.
The Eggs 2 eggs for the filling are mixed into the ricotta and artichokes, while the remaining eggs are inserted whole creating small wells in the filling before closing the pie. It’s the typical “surprise” effect of the Pasqualina!
Pasta Matta: Remember to let it rest for at least 30 minutes covered. It will become much more elastic and easier to roll out very thin (almost transparent).
Slice the artichokes very thin and sauté them in a pan with garlic, oil and parsley until tender but still firm. Let them cool before mixing them with the ricotta.
If you want to be super traditional, divide the pasta matta into 4 dough balls and overlap two sheets on the bottom and two on top, brushing a thin layer of oil between each sheet.
Storage
If the kitchen isn’t excessively hot, you can leave it out of the fridge for about 12-18 hours, covered with a clean cloth or under a glass dome. This is the best way to preserve the crispness of the pasta matta.
Since it contains eggs and ricotta (perishable ingredients), after the initial hours it should be refrigerated:
Duration: It keeps well for 2-3 days.
Container: Wrap it in parchment paper or place it in an airtight container to prevent it from absorbing fridge odors.
Serving tip: Don’t eat it straight from the fridge! Warm it in a preheated oven at 302°F for 10 minutes or in a non-stick pan with a lid to restore the base’s crispness. Avoid the microwave, as it would make the dough rubbery.
Yes, you can freeze it, but with a small caveat:
Cooked: If you have a lot left over, slice it and freeze the slices individually. It keeps for 1 month. Thaw in the fridge and then reheat in the oven.
Raw: Not recommended to freeze the whole pie if the eggs are inserted whole (the yolk changes texture). If, instead, you mixed the eggs into the filling, you can freeze it without problems.
Pro tip: If you reheat it in the oven the next day, brush the surface lightly with a drop of extra virgin olive oil: it will become shiny and crispy again like when freshly baked.
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