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Torta Pasqualina – the recipe from Cuoche ma buon

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The Pasqualina cake is a rustic savory cake, decidedly rich and tasty, which is mainly prepared during the Easter period to celebrate spring and the awakening of nature. A cake with a crunchy shell typical of Ligurian gastronomy, usually filled with spinach or chard, ricotta and the inevitable whole eggs which will become hard-boiled during cooking and will reveal themselves when the first slice is cut. There is also a variant of the Pasqualina cake with artichokes and radicchio. Our Pasqualina cake does not include the 33 sheets (as many as the years of Christ) of the traditional recipe, but we guarantee that it will fully satisfy you! An easy to make recipe, perfect as a single dish, for a buffet or for a trip out of town. The shell can be made of shortcrust pastry, puff pastry or made with pasta matta, just flour, water and a little oil. The secret to obtaining a crunchy and at the same time crumbly pastry is to overlap several layers of dough, rolled very thin with a rolling pin. In this way the wrapper will be consistent and fragrant.

RECIPE

Scope appetizer, main dish
  • 500 g broken pasta or 2 ready-made sheets
  • 800 g cleaned fresh spinach or 500 g frozen
  • 300 g sheep's ricotta dry
  • 4 spoons Grated Parmesan
  • 1 spring onion
  • 1 table spoon extra virgin olive oil
  • fresh marjoram to taste
  • noce moscata qb
  • 4 whole eggs
  • sale q.b.
  • pepe q.b.

It will also serve you

  • 1 egg to brush
  • burro q.b. for the mold
  • farina 00 q.b. for the mold
  • First of all, prepare the shortcrust pastry following our basic recipe in the classic version. Let it rest for about 30 minutes in the refrigerator. Alternatively you can use 2 ready-made sheets of brisée.
  • In a large pan, fry the finely chopped spring onion in 1 tablespoon of oil for a few seconds.

  • Add the cleaned spinach and chopped marjoram. Mix and cook for a few seconds.

  • Add a few tablespoons of water, lower the heat, cover with a lid and leave to simmer.

  • Once they are soft, remove the lid and let the water dry. This step is essential to have a soft and non-watery filling. Let cool completely.

  • Add the drained ricotta, Grana cheese, an egg, salt and pepper to taste. Mix with a fork until you obtain a creamy filling.

  • Prepare the sheets: divide the shortcrust pastry block into 4 parts and cut into balls. Work each one with a rolling pin, creating very thin sheets that you will overlap each other. The first 2 will act as a base, the others will serve as a closure.

  • Place the first disc of puff pastry inside a mold with a diameter of 20-22 cm lined with baking paper. It shouldn't be too low. Alternatively, butter and flour the mold. (Or, if you use the ready-made pastry, roll it out directly with all its baking paper).

  • Overlay the second disc that you rolled out with the rolling pin. Insert the spinach and ricotta filling and, with the back of a wet spoon, make 3 small grooves of about 5 cm. Shell 1 whole egg in each cavity so that it becomes hard-boiled during cooking.

  • Gently close the Easter cake with the two remaining discs, overlapping them one on top of the other (or use the ready-made pastry). Try to let the air out, seal the edges by creating a cord with your fingers and eliminate the excess dough.

  • Prick the surface with a fork, being careful not to pierce the egg yolk. Place in the fridge for 30 minutes. Brush the surface with egg white or whole egg.

  • Cook in ventilated mode at 200°C on the lower level than the central one for 20-25 minutes, then lower to 180°C and finish cooking for another 15-20 minutes until golden.

  • Remove from the oven and leave to cool in the pan for 15 minutes. Then, remove from the mold and leave to cool at room temperature for about 5-6 hours before serving.

By choosing ready-made shortcrust pastry, it is possible to use only 2 sheets given the greater thickness of each individual roll.
If you use a homemade brisée, try to roll out the dough very thin, about 3 mm thick. If you prefer you can replace it with puff pastry.
You can store the Pasqualina cake at room temperature or in the refrigerator under a glass bell jar or covered with transparent film.
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