TORTA PASQUALINA typical Genoese recipe, easy and quick Easter and Easter Monday rustic pie, filled with spinach or Swiss chard with eggs and ricotta.
The Torta Pasqualina is a culinary icon of Genoese tradition, a symbolic Easter dish that enchants with its simplicity and goodness. This gastronomic masterpiece, typical of Ligurian cuisine, captures the palate with its creamy and enveloping filling, encased in a crispy puff pastry.
The Torta Pasqualina is a dish full of history and tradition. Its origin dates back to the Middle Ages when it was prepared as a main dish during Lent and consumed at Easter to celebrate the end of fasting. Today, this savory pie has become a classic of Genoese Easter tables, bringing families and friends together around a dish rich in authentic flavors.
The basic ingredients of the Torta Pasqualina include fresh spinach, ricotta, eggs, parmesan, and a generous sprinkle of nutmeg. The uniqueness of this pie lies in its pastry, made up of numerous thin layers of pasta matta, which gives the preparation a crunchy and irresistible texture.
To prepare the Torta Pasqualina, start by sautéing the spinach in a pan with chopped onion and olive oil, then mix the ricotta with parmesan and spinach to create a creamy and enveloping filling. Roll out the pastry in a baking dish and fill with the filling.
The Torta Pasqualina is perfect to enjoy with family during Easter festivities, but it is equally delicious served as a main course on any special occasion. Accompany it with a fresh mixed salad and a glass of Ligurian white wine for an unforgettable meal that conquers everyone.
Follow me in the kitchen today; there’s the torta pasqualina.
Published on April 6, 2014, at 8:00
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 21 oz spinach (or Swiss chard)
- 14 oz ricotta
- 8 eggs
- 0.7 oz grated parmesan
- Half onion
- 2 cups all-purpose flour
- 1/2 cup water
- 2 tbsps extra virgin olive oil
Steps
Chop the onion and sauté in a large pan with oil, add the washed spinach and cook with the lid closed for about 5 minutes.
Pour the flour into a bowl with the oil, a pinch of salt, and the water, mix the ingredients well, then move to the work surface and knead well until you get a smooth dough.
Divide the dough into 4 parts if you want to make a crispy pastry or into two parts.
Roll out the first pastry sheet and place it in a 9-inch cake pan lined with paper, brush with oil, and add the second pastry sheet.
Mix the ricotta with spinach and parmesan and pour it onto the pastry, then make 8 wells and pour the raw eggs, one well, one egg.
Cover with the first pastry sheet, brush with oil, and add the other pastry sheet, trim the excess, and seal the edges.
Bake in the preheated oven at 356°F for about 35 minutes.
Bon appétit
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TORTA PASQUALINA typical Genoese recipe
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FAQ (Frequently Asked Questions) TORTA PASQUALINA typical Genoese recipe
Can I make Torta Pasqualina in advance?
Absolutely! Torta Pasqualina keeps well in the fridge for a few days. You can make it in advance and slightly reheat it before serving, or enjoy it cold.
Can I freeze Torta Pasqualina?
Yes, Torta Pasqualina is well-suited for freezing. You can prepare it, let it cool completely, then wrap it well in plastic wrap and store it in the freezer for several weeks. Thaw it in the refrigerator before reheating.
Can I substitute spinach with other ingredients in the filling?
Absolutely! If you don’t like spinach, you can substitute it with Swiss chard.
