Torta Pasqualina is a typical recipe of the Easter vacation. Easy to arrange utilizing a ready-made pastry, it’s somewhat extra difficult if you wish to put together an authentic torta pasqualina and begin from scratch. It’s a Ligurian specialty however well-known far past the borders of the area from which it originates.
Origins and History of Torta Pasqualina
In Ligurian delicacies, vegetable pies are very prevalent and are usually ready round Easter. The truth is, in Italian, the phrase Pasqua interprets to “Easter.” The primary mentions of this kind of pie are present in Renaissance cookbooks.
The unique torta Pasqualina features a pastry made up of 33 very skinny layers, a quantity chosen not by probability, however exactly to represent the years of Jesus Christ.
It was ready utilizing solely strictly Ligurian water, flour, salt, and extra-virgin olive oil. These days, it’s restricted to about 10 sheets, that are rolled very thinly and combined with out eggs however with flour, Ligurian oil, water, and salt.
The filling, alternatively, includes using prescinseua, a selected smooth cheese with a consistency midway between yogurt and ricotta.
As a result of it is rather tough to search out exterior Liguria, it’s usually changed by ricotta. Different elements embrace chard or artichokes, in addition to marjoram and complete eggs, the final being a logo of life and rebirth, the return of spring, and the triumph of life over loss of life.
Components for the pastry:
Components for the filling:
- three.three kilos chard leaves ribs eliminated
- three/four cup plus 1 tablespoon grated Parmigiano-Reggiano divided
- 1 tablespoon chopped contemporary marjoram
- 1.1 pound prescinseua use ricotta in the event you can’t discover it
- 2 tablespoons flour
- 2 tablespoons extra-virgin olive oil
- 12 eggs
- eight tablespoons butter melted
- oil to grease the pan and the sheets
Pour the flour right into a bowl and add the salt, oil, and sufficient water to acquire a smooth and easy dough. Divide the dough into 33 components and let it relaxation lined with a fabric for 30 minutes.
Within the meantime, wash the chard leaves, chop them finely, and cook dinner them in boiling salted water. As soon as prepared, drain and squeeze them, put them in a big bowl, and add the grated cheese and marjoram.
Drain the whey from the prescinseua and add the flour, oil, tablespoon of grated cheese, salt, and pepper.
Take 13 balls of dough and roll them out with a rolling pin very thinly, brush them with oil on either side, and place them on prime of one another within the pan.
Then unfold the chard over prime, drizzle with oil, and canopy with prescinseua.
Use a spoon to create 12 divots, then crack an egg into each and season with a pinch of salt and melted butter.
Roll out the remaining 20 sheets, brush every with oil, and gently layer them on the pie. When completed, roll up the perimeters to kind the crust edge and brush the floor with oil.
Bake at 400 F for 50 minutes. Serve scorching or chilly.
Serving: 200g | Energy: 1240kcal | Carbohydrates: 142g | Protein: 47g | Fats: 54g | Saturated Fats: 24g | Trans Fats: 1g | Ldl cholesterol: 418mg | Sodium: 1064mg | Potassium: 1353mg | Fiber: 9g | Sugar: fourg | Vitamin A: 16695IU | Vitamin C: 75mg | Calcium: 527mg | Iron: 14mg