Torta Pasqualina (Easter Pie)
Courtesy of Cantina Demarie
Since Easter is almost here we’ve decided to share with you the recipe for one of the great Italian classics of this holiday, perfect for the Easter lunch, but also for Easter Monday’s picnic: the Torta Pasqualina (literally Easter pie)!
This recipe has very ancient origins: it was already known in 1400 as a dish linked to the Easter symbolism, not only for the presence of eggs, but also for its characteristic thin shell, traditionally made of 33 layers of pasta (representing the age of Jesus).
The torta pasqualina
To make it more approachable for everyone, we’re suggesting a version made with only 2 layers of pastry. All the ingredients are seasonal, therefore easily available.
Carefully wash and blanch the chard in a pot with a lid for 10 minutes in lightly salted water. Then drain it, let it cool off and squeeze it very well.
Prepare the filling of the Pasqualina cake by mixing the ricotta with 1 egg and the grated Parmesan. Work it well adding a little salt and pepper. When the mixture is well blended, add the boiled chard. You can do this by combining the leaves as they are or chopping them with a knife.
Take a not too low circular casserole with a diameter of 22 – 24 cm and line it with parchment paper and the first roll of shortcrust pastry. Fill it with the ricotta and chard filling, previously prepared.
Using a spoon, make 4 small hollows in the filling equidistant from each other. Shell a whole egg in each hollow so that it becomes hard-boiled during cooking.
Close the cake with the second disc of shortcrust pastry and fold the edge of the base disc inside, sealing it gently.
Brush the surface with beaten egg and puncture it with the tip of a fork, perhaps decorating it with an Easter drawing or writing to make it prettier.
Bake the Torta Pasqualina at 180° C for about 60 minutes.