Layer the cooked spinach on top. Torta Pasqualina Variations and Substitutions. It has creamy ricotta and spinach filling, with hard-boiled eggs inside and a golden puff pastry crust on top. The pastry crust is layered and flaky and the filling is pretty green with eggs baked perfectly in between. By Camilla Salaorni – 3 March 2008. You can easily adapt it with any greens you like and different cheeses. While the dough is resting, you can work on the filling. Heat the oil in a large frying pan over a medium heat. Drain the spinach and sauté with 1 tablespoon of extra virgin olive oil for additional 5 minutes. Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Let’s begin with the dough. Bake the torta pasqualina for about one hour at 400°F and serve at room temperature. Turn onto a lightly floured surface, knead until smooth, then divide into 6 pieces, knead each into a ball, cover and rest at room temperature for 1 hour. baby spinach 2 scallions 9 oz. M e t h o d. Preheat the oven to 400F/200C. 1. Line a greased and floured pie dish (about 24 cm diameter) (approximately 9 inches) with a sheet of dough. Whisk 2 eggs and stir in 2-3 tablespoons Parmesan cheese. Add the spinach, salt, pepper and nutmeg. Pour remaining cheese-egg-mushroom-artichoke mixture over the meat and cheese layers. Torta Pasqualina. Then spread the chard over top, drizzle with oil, and cover with prescinseua. The recipes with asparagus are the protagonists of spring and Easter lunches; they go perfectly with eggs and cheeses. Make 4 deep holes in the mixture, and crack an egg into each hole. For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Cook the pie crust according to directions at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F for 18-20 minutes, baking in a 23 cm/ 9” tart dish. The real Torta Pasqualina, the story and the recipe. We know that the recipe for this savory pie dates back to the Middle Ages, although the first mention is from the Sixteenth Century, by Ortensio Lando, who calls it “gattafura”. Rinse the spinach well and shake out the excess water. Directions. Remove from heat and let cool. Preparation. https://instantlyitaly.com/italian-easter-food-torta-pasqualina-recipe It’s really not a difficult recipe, and there’s nothing like the ~wow factor~ of cutting into the Torta Pasqualina and getting a pretty halved egg! It boasted a very thin puff pastry made with 33 layers. Ricotta Filling: Put the ricotta in a medium-sized bowl. Pour remaining cheese-egg-mushroom-artichoke mixture over the meat and cheese layers. Roll out the other piece of puff pastry (or the other half of the empanada dough) into a 9-inch circle, and place on top of the tart. Seal edges together and crimp with a fork. Brush tart with the egg wash. Use a fork to prick a few holes in the top of the tart as vents. Place tart in the oven, lower temperature to 350 F, and bake for one hour. Roll out each ball into a very thin 12-inch circle. Nov 25, 2017 - Explore Lorena Morrison's board "Torta pasqualina" on Pinterest. Torta Pasqualina Easter cake from Genoa. This savory Easter pie from Liguria, Italy makes quite a stunning presentation, and the symbolism of the different elements in the pie give it as many layers of Easter significance as there are layers of dough in the crust. Today we’ll be making the torta pasqualina, an ancient Ligurian recipe, whose name means Easter pie. A traditional recipe for Torta Pasqualina from Snaidero blog: Celebrate Easter Italian-style with Torta Pasqualina and big Chocolate Eggs; Here you can find step by step photos and another traditional recipe: torta pasqualina by Terry Peperoni e Patate. It’s the main king of any picnics. Skill Level: Intermediate Time: 1 hour and 45 minutes + 1 hour resting Vegetarian Recipe: Joëlle Néderlants Ingredients to serve 8 - 10 2 cups all-purpose flour 7 oz. Torta Pasqualina comes directly from the ancient Ligurian culinary tradition. Torta Pasqualina is a Ligurian savory tart made for Easter celebrations. Put the "ricotta" cheese in a bowl and with a wooden spoon blend in 2 beaten eggs, the rest of the "Parmesan" cheese, the milk. Lay puff pastry over the spinach mixture and pinch edges of puff pastry together to crimp and seal the pie. Now you just have to bake the torta pasqualina in a preheated oven on the lowest shelf at 180 degrees for 55 minutes (in a fan oven at 160 degrees for 45 minutes). 3 Once the spinach … Make the pastry. Five puff pastry layers embrace a mixture of ricotta, swiss chard, and parmesan cheese, covered by crack open eggs. Beat 4 of the eggs. Cook thawed artichokes by sauteing for 5 minutes in the 2 tablespoons butter, 1 tablespoon olive oil, and garlic. The traditional pastry crusts are time-consuming to make but create sturdy but flaky layers in the crust. In a bowl, add flour, oil, and water. Torta Pasqualina is a wonderful and absolutely delicious spinach or chard and ricotta pie that is traditionally served for Easter. Torta Pasqualina is a Ligurian classic that is the centerpiece of meals throughout the Riviera on Easter Sunday. The Torta Pasqualina (Italian Pasqualina Easter Pie) comes directly from the ancient Ligurian culinary tradition.This rustic cake is easy to prepare and is usually cooked for Easter. Place 1 dough circle on a … You can also try sheets of phyllo pastry. Knead for 5 minutes until smooth, then divide into golf ball sized pieces (10 to 14). Storage. This one is still prepared at Eastertime, but in much of the rest of the year, Ligurians make a simpler version of this pie by using the pie by using the Squeezing in one more pre Easter recipe post before I head up to Coolangatta on Thursday morning. Cover and cook until fully … It has creamy ricotta and spinach filling, with hard-boiled eggs inside and a golden puff pastry crust on top. Stir together with a fork to make a shaggy dough. Our recipe uses ready-made puff pastry for ease and is super easy to put together. Dust the work surface with flour. Layer the cooked spinach on top. For the filling: Bring a large pot of salted water to a boil over high heat. chard 10 oz. Add cooled spinach mixture to the cheeses. Cover with cling film and set aside for 15 min. Torta pasqualina can be made with other vegetables instead of artichokes. Heat oven to 375 degrees. Then, in a bowl, mix the spinach with the ricotta cheese. Grease a 9 … Follow package directions, using 7 or 8 sheets for both top and bottom crusts. Torta Pasqualina, Italian Easter Pie, a beautifully rustic, heart warming and comforting, traditional Italian Easter dish, that exudes nothing but flavor and texture, from the crispy and flaky crust to the velvety, creamy, and earthy center.The best part, those golden bright sunshine rounds of deliciousness, the eggs! Cook until tender, 3-5 minutes or shorter for … 8. Instead of spinach, you can use any other green vegetable: Chard is the most common, but artichokes or rapini or a mix of vegetables can also be good.. Torta Pasqualina ~ Another traditional tart recipe, this one for Torta Pasqualina, or Italian Easter Pie, a traditional Ligurian recipe made each year to celebrate the Easter holiday. Bring a large pot of salted water to a boil. The torta pasqualina is a rustic savoury pie made from layers of dough filled with chard, ricotta cheese and eggs. Bring a large pot of water to a boil. Main. https://www.epicurious.com/recipes/food/views/torta-pasqualina www.livingalifeincolour.com/recipes/torta-verde-chard-and-ricotta-pie-liguria Regional recipe from Liguria Grab your dough and cut off an abundant 2/3 of it, reserving the smaller portion for later. Preheat the oven to 170°C/gas mark 3.5. Add mushrooms and sauté for 3-5 minutes more. an Italian travel, recipe, and culture magazine Regional recipe from Liguria This torta pasqualina or Easter pie (pasqua means ‘Easter’ in Italian), made with fine layers of dough and filled with chard, eggs and ricotta, is no exception. Assemble the pie a day ahead, then bake and let cool before serving. Torta pasqualina can be made with other vegetables instead of artichokes. Combine the oil and 1 cup... For the filling: Meanwhile, heat the oil and butter in a large pot over high. 1. Step 5. For Easter, every region in Italy has special dishes they like to make. The pie keeps well, so it's a great dish to have in the fridge over the Easter weekend. If you can't get chard, use spinach or another green. Heat the oven to 180C/350F/gas mark 4. Put a large sauté pan for which you have a lid on a medium-high heat. Season with salt and pepper to taste, and mix in 1 egg. Rich in colors, spectacular, toothsome, it wonderfully welcomes the spring. Torta Pasqualina Variations. Bake the Torta Pasqualina in your preheated oven for about 40-45 minutes, or until the crust is a light golden brown and the filling is set. Put the olive oil in a frying pan, add the onion and cook on medium heat until soft. 9. Make the dough: Put flour in a large mixing bowl. Pinch the borders of the torta pasqualina and trim the excess dough, prick the top of the pie in a few places and then brush with oil. Step 1) – Wash the leaves of the chard or spinach carefully, based on what you have chosen as vegetables. Mix the flour and a pinch of salt in a bowl. If you're looking for a delicious Easter centrepiece, this is a pushy recipe Dear Reader! Brush pastry with oil, and continue to roll out another 5 layers, brushing oil between each layer. If using puff pastry, roll out the two layers until fairly thin, making them large enough to cover a 10 inch spring-form pan with a good overhang to cover the filling. Pasqualina Torta The pasqualina cake should be combined with a young, perfumed, dry but soft and savory white wine, such as Vermentino , served at 10 ° C. Then Join Dominic and Frank on Facebook at Everybody Loves Italian where we forever celebrate Life, Love and the Italian Experience. Add the onion and garlic, and stir with a wooden spoon. Torta Pasqualina Recipe | Traditional Italian Easter Pie Torta Pasqualina Recipe. Half an onion. The procedure for making Asparagus and Ricotta Tart is really simple and involves a few simple steps. Let the dough rest for one hour at least. I decided to stray a tiny bit from the tradition, and make my filling with both spinach and baby kale, but really any combination of leafy greens will work! Turn out on a work surface and knead until smooth and elastic, 2 … Lightly oil and spread with a brush on each layer. 2. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Add the oil and onion, and cook for 10 minutes, stirring from time to time, until the onion is soft and starting to colour. Let cool. Step 3. Cover with inverted bowl and let stand 30 minutes. Roll second sheet of puff pastry into a 9” circle. Preheat the oven to 200°C, gas mark 6. For olive oil pastry, combine flour and 1 tsp salt in a bowl, make a well in the centre, add oil and 80ml lukewarm water and stir to combine. Pinch the borders of the torta pasqualina and trim the excess dough, prick the top of the pie in a few places and then brush with oil. Chop the onion into small pieces. Combine flour and a large pinch of salt on a work surface, form a well in centre, add half the olive oil and 250ml lukewarm water, then knead until a smooth dough forms (8-10 minutes), adding a little more water if necessary. Tip into a colander and drain for 10 minutes. Add butter and process … Potato Gateau with a Venetian twist. Other recipes you might like. Add 2 eggs, 3/4 tsp salt, and 30g ( 2-3 Tbsp) of Parmesan Cheese. Torta Pasqualina became more than a recipe; it was a distraction, a project, a purpose, even. Roll out the dough portions thinly. Add spinach and cook for one minute. We continue our review of Easter cakes with this cake with very ancient origins (attested to the fifteenth century), it is a famous Genoese specialty, named Pasqualina because it was used (and is still used) to prepare and eat especially at Easter. This typical Ligurian Easter pastry dates from the XIV century and, in its original form, from the city of Genoa.. “Torta pasqualina” translates as Eastertide cake but it is actually a savory pie: layers of a golden, shatteringly flaky olive oil pastry, encasing a substantial filling of chards ( biete , in Italian), fresh soft cheese, Parmigiano or pecorino , eggs and marjoram. Add the silverbeet to the … 15 g olive oil, plus extra for brushing. 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). swiss chard with stems (this should translate into roughly 12oz. Step 3. Mix ricotta, mozzarella, parmesan and 2 eggs in a large bowl. Today we’ll be making the torta pasqualina, an ancient Ligurian recipe, whose name means Easter pie. Use a whisk to break it up. Whisk to mix everything then set aside until needed. Crack one egg into each of the holes. Put the pan over a low-medium heat and cover for a few minutes to wilt the spinach. Preheat the oven to 400 F and place a large, rimmed cookie sheet in the oven to preheat. Remove crusts from bread, chop and soak in milk. The recipe has ancient origins but it has been adapted for modern times. Song of the day: The way we were - Barbra Streisand. Mix well and knead until the dough is nice and soft (add some water if the dough is too firm). DOUGH: Sift the flour and a pinch of salt into a bowl, add the oil and enough lukewarm water to obtain a soft dough. 1. Come Easter and torta pasqualina will appear on very many tables. Divide into 6 equal balls, wrap in plastic wrap, and refrigerate for at least 2 hours. Using the back of a knife, score the top of the dough lightly over each of the 5 eggs. Today I would like to share with you a very Italian Easter recipe: the vegetable pie or "Torta Pasqualina". Traditionally the pastry consisted of 33 layers to represent the life of Christ. Sprinkle some flour on a clean, smooth surface. Mix well, and set aside until needed. This savory Easter pie from Liguria, Italy makes quite a stunning presentation, and the symbolism of the different elements in the pie give it as many layers of Easter significance as there are layers of dough in the crust. Butter a deep 8-inch cake tin lined with one of the sheets of … Torta Pasqualina: An Easter Show Stopper. 5. Layer the slices of mozzarella on top of spinach. Layer the slices of mozzarella on top of spinach. Preheat oven to 400 F. Set aside about ⅓ of the pastry for the lid. You can keep Torta Pasqualina in … The torta pasqualina is a rustic savoury pie made from layers of dough filled with chard, ricotta cheese and eggs. Instructions. Drain the whey from the prescinseua and add the flour, oil, tablespoon of grated cheese, salt, and pepper. Brush the surface of the torta pasqualina with oil and, as a last step, flatten the edges with the prongs of a fork, so as to form a nice decorative motif. Torta Pasqualina is a traditional Easter Spinach and Ricotta quiche from Northern Italy. This recipe is with artichokes. Ever wondered How to make Puff Pastries with Spinach and Cheese? A pie filled with ricotta, silverbeet and other tasty Italian staples. A traditional recipe for Torta Pasqualina from Snaidero blog: Celebrate Easter Italian-style with Torta Pasqualina and big Chocolate Eggs; Here you can find step by step photos and another traditional recipe: torta pasqualina by Terry Peperoni e Patate. Add the pie filling. Add the spinach into a pan, without water, (previously washed and shredded), cover with the lid and cook over medium heat for 10 minutes. Add 1 tablespoon of salt, then add the chard and spinach and blanch for about 3 minutes. Roll out the remaining pastry on a lightly floured surface to about ⅛ inch (3mm) thick, then use it to line a 9-inch, loose-bottomed tart pan. Heat the … To make the filling, heat the oil in a large frypan or pot with a lid over low-medium heat. 30 g dried mushrooms, (porcini) soaked in … Beat one large egg until well blended. DOUGH: Sift the flour and a pinch of salt into a bowl, add the oil and enough lukewarm water to obtain a soft dough. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir in parsley. Make small identations large enough to hold and egg, Break the eggs into the prepared wholes and lightly salt … Torta pasqualina, which is traditionally served during Easter in Italy, is a sophisticated savoury pie that can have different fillings. Cook spinach and/or chard in heavy large saucepan over high heat 2 minutes, stirring frequently. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Torta Pasqualina is a savory Italian pie filled with eggs, greens, and cheese. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. Torta Pasqualina This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating. 2) In a saute pan, add the oil and onions and saute for a few minutes, add the spinach, a pinch of salt and just cook together for about a minute, transfer the mixture to a bowl and allow it to cool. Preheat oven to 400 degrees F and grease a large pie pan or 10 inch springform pan with the butter. Knead for 5 min on a floured surface, until soft and stretchy. Torta Pasqualina is a traditional recipe from Liguria and it is served at Easter.It is a tasty and filling pie which when sliced looks really interesting; the green colour of the vegetables, the white of the ricotta cheese and the whole eggs make a great contrast of colours.. Add a big pinch of salt. Torta Pasqualina is a traditional Italian Easter food. Grease a 9-inch tart pan or pie dish. Bring a large pan of water to the boil. Divide your larger portion into three equal balls. Add the spinach and cook over medium-low heat 3-4 minutes or until the spinach is just wilted. In a large fry pan, cook the onion in the olive oil until the onion is lightly browned. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Heat the oven to 180C/350F/gas mark 4. Cut dough into 4 pieces and form into balls. Step 4. Take 13 balls of dough and roll them out with a rolling pin very thinly, brush them with oil on both sides, and place them on top of each other in the pan. The Torta Pasqualina is not a Canadian recipe like my Canadian Lasagna recipe, but it is a recipe that many Italian Canadians make in their Canadian homes during the Easter season and adapt, as we have today, to the ingredients on hand in their region. Eggs are typical of Easter and are used in Italian cuisine as a symbol of rebirth, which the Christian faith celebrates in this season. Torta crust: Instead of making your own crust, try using two sheets of puff pastry.Roll each out to fit and trim to size. Pulse flour, sugar, and salt in a food processor to combine. The pastry is made of flour, water and olive oil and it is rolled in several sheets. Also brush the sides of the pan. 300 g fresh spinach leaves, rinsed. https://www.greatitalianchefs.com/recipes/torta-pasqualina-recipe Make the chard and ricotta filling and spread in pan. For the filling, trim the ends from the chard and wash well. First, let’s create the bottom. The recipe has ancient origins but it has been adapted for modern times. With useful recommendations of our Hotel Sassongher Chef. https://gianni.tv/torta-pasqualina-easter-greens-ricotta-cake Watch the Pasta Grammar video where we made this recipe here: For this recipe, you will need: - 700g / 24oz. Place a top layer of pie dough on top and baste with an egg wash. Bake for 70 - 80 minutes, using aluminum foil to prevent dough from burning. Torta Pasqualina Recipe. Preheat oven to 350 degrees F (175 degrees C). Knead for 5 minutes until smooth, then divide into golf ball sized pieces (10 to 14). Season with salt and pepper. Filling: 1 1/2 Pound Spinach or Swiss Chard 3 Tablespoons Bread Crumbs 1 Cup Grated Parmesan Cheese Salt & Pepper 1/2 Teaspoon Nutmeg 1 Pound Full Fat Ricotta Cheese, Drained 6 Eggs 1 Cup Cubed Ham Lightly grease a deep dish pie plate. Roll out two-thirds of the pastry until 0.5cm thick and use it to line a greased pie tin, roughly 20cm in diameter. Add the chard stalks and celery, cover and cook for five minutes. dandelion 10 oz. Torta Pasqualina, a Ligurian Easter pie made with pastry, spinach or greens, ricotta, eggs, and cheese. The pastry will be quite soft, so may need patching up a little. The delicious italian traditional dish perfect for Easter, the Pasqualina Tart, Easter Pie. I have chosen to make a savory tart from Liguria, called Torta Pasqualina.In the past, the recipe called for a simple flour and water dough as the crust for a chard and fresh cheese filling, where raw eggs were put in the tart, then covered with pastry and baked. See more ideas about food, ethnic recipes, easter pie. Ingredients to make Torta Pasqualina are: 1bag of spinach. Easter Pie Torta Pasqualina. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball. Pasqualina Torta The pasqualina cake should be combined with a young, perfumed, dry but soft and savory white wine, such as Vermentino , served at 10 ° C. Then Join Dominic and Frank on Facebook at Everybody Loves Italian where we forever celebrate Life, Love and the Italian Experience. You can make Asparagus and Ricotta Tart as an alternative to the traditional Torta Pasqualina, made with chard, ricotta and eggs. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. View Recipe This rustic cake is easy to make and is usually cooked on Easter. 2. Remove the tough stems from the chard and add to the boiling water. buffalo ricotta 4 oz. Add squeezed bread, ricotta and spinach. 2 garlic cloves. Add the salt to the water. Focaccia bread. Preheat oven to 350 degrees F (175 degrees C). Season with salt and pepper to taste. Heat 60 ml of olive oil in a heavy-based frying pan over a low heat. 100 g Parmesan cheese, cut in pieces (2 cm) 20 g fresh flat-leaf parsley, leaves only. Enjoy! 4 For the filling: Place the wheat berries in a saucepan and add the milk, butter and lemon zest. Add 30g (2 - 3 Tbsp) grated Parmesan Cheese, 1 egg, and a sprinkle of salt. 1 tub ricotta (250gr / 1 US Cup) 1 clove of garlic, halved. Some are savory and some are sweet. 4. Bake the torta pasqualina for about one hour at 400°F and serve at room temperature. The final effect resembles a puff pasty crust with a twist! If you would like to, please let me know! Drain; squeeze dry. Torta Pasqualina is a traditional Easter Spinach and Ricotta quiche from Northern Italy. Directions For the crust: Mix the flour and salt together in a large bowl and make a well in the center. With the help of a rolling pin, roll out one of the balls into a … The most unique element of this savory Italian Easter cake is its unusual crust, formed by multiple layers of rolled dough with brushed olive oil in between. Put a large sauté pan for which you have a lid on a medium-high heat. Add 2 tablespoons oil and 150ml warm water and mix to a smooth dough. Working in batches, blanch the chard by dunking it into the boiling water for 1½-2 minutes at a time, until the stems have slightly softened. Directions. Meanwhile, make the filling. Divide dough into 10 balls, cover with a damp tea towel and set aside to rest (1 hour). 3. If only we had the time to do this now. Place a top layer of pie dough on top and baste with an egg wash. Bake for 70 - 80 minutes, using aluminum foil to prevent dough from burning. Step 4. 280 g artichoke hearts, marinated in herb oil, drained. The torta pasqualina Ingredients. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. It's made with a mix of sautéed greens and ricotta cheese with whole eggs baked into it and a wonderfully layered pastry. Preheat oven at 350F/180C. Just as the garlic starts to change colour, discard it and continue cooking the onion until soft and translucent, stirring regularly. The crust consists of several layers of thin pastry similar to a strudel. One of Liguria’s iconic dishes (next to pesto of course), this recipe has roots that can be traced back to the fifteenth or sixteenth century. 3) To the bowl with the spinach, add the ricotta, 2 eggs, parm, oregano and salt, mix together well and set aside. Torta Pasqualina is the classic of the classics at Easter when you want to celebrate this religious festival with family and friends. The following recipe is the classic Ligurian one with chard, but there are variations with artichokes, radicchio and many other seasonal vegetables. Remove the … It was a dish that stubbornly strove to be perfect in a year that was turning out to be less than, savored on what would be a peculiar and bittersweet Easter holiday. In the interest of culture and tradition, I have described above the preparation of an old-style Torta Pasqualina. It is good hot but also cold. Serves 10 Torta Pasqualina is a double-crust pie with a dense filling of spinach, eggs, and ricotta cheese. Torta Pasqualina: An Easter Show Stopper.