Torta Pasqualina: the Easter cake from the Ligurian tradition
Although the original pasta should be prepared with a mixture of simple water, flour and olive oil and then rolled out very thin in two discs, one of which is larger than the mold and then folded on the disc "to size", it is now used very often puff pastry to speed up (and simplify) preparation.
We propose below the recipe to prepare it: it is excellent enjoyed warm, but also cold.
Ingrediants:
See also
Savory pie with mushrooms and bacon: the recipe for a delicious quiche!
350g beets
150gr cow's milk ricotta
50g parmesan
30g pecorino
2 packs of round puff pastry
5 eggs
Salt and Pepper To Taste.
Preparation
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, parmesan and pecorino. Once everything is well blended, 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 hard). Cover with a disc of puff pastry to size and close with the excess dough from the disc below. Again, prick the surface with a fork. To brown, brush with the yolk of an egg.
Cook at 180-200 ° for 45 minutes.
