Torta Pasqualina: the Easter cake from the Ligurian tradition
The pasqualina cake is a typical Ligurian savory cake prepared during the Easter period. The main ingredients are ricotta, beets (also known as herbs) and eggs, which will then become firm in cooking. Here is the recipe of Torta Pasqualina.
Although the original pasta should be prepared with a dough with plain water , flour and olive oil and then spread very thin in two discs, one of which is larger than the mold and then folded on the “custom” disk, now it is used very often puff pastry to speed up (and simplify) preparation.
We propose the following recipe to prepare it: it is excellent served warm, but also cold.
-150gr cow’s milk ricotta
-2 packs of round puff pastry
-salt and pepper to taste
Clean and boil the chard for five minutes in salted water. Once ready, drain and squeeze well to remove excess water. In a bowl, mix the ricotta, 1 egg, the Parmesan and the pecorino. Once everything is well mixed add the chard.
Line a circular mold with the pastry, prick the bottom with the tines of a fork and fill with the filling. Make 3 “nests” large enough to accommodate the eggs, which will be opened whole in each hollow (during cooking it will become firm). Cover with a disk of puff pastry to measure and close with the excess paste of the disk underneath. Also, in this case, prick the surface with a fork. To brown, brush with the yolk of an egg. By this way, you can cook torta pasqualina.