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 Italian Easter Cake "Torta Pasqualina" Recipe
Italian Easter cake is prepared with traditional spring greens and eggs. It can be nettle, chard, beet greens, spinach, green onions, sorrel. A mandatory component of the filling is cheese. Ricotta gives the filling a delicate texture, and parmesan has a piquant taste. In my version, I combined several recipes of this dish. Taking the shortbread dough as a basis, I moved a little away from the classic version with the Filo dough. But the stuffed version, in my opinion, is the most successful. It holds its shape perfectly, has a delicate taste and a light, airy texture.
Course Children's Food Ideas, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For the filling:
Course Children's Food Ideas, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For the filling:
Instructions
  1. Knead the shortbread dough. It is more convenient to knead the dough in a kitchen machine, since the oil melts quickly from the heat of the hands and the dough becomes denser. Mix the eggs with powdered sugar. Stir and add the soft butter.
    Knead the shortbread dough. It is more convenient to knead the dough in a kitchen machine, since the oil melts quickly from the heat of the hands and the dough becomes denser. Mix the eggs with powdered sugar. Stir and add the soft butter.
  2. Mix flour with salt and add to the mixture of eggs and butter. Knead the dough.
    Mix flour with salt and add to the mixture of eggs and butter. Knead the dough.
  3. Roll the shortbread dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for an hour.
    Roll the shortbread dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for an hour.
  4. Rinse the fresh spinach and soak it in boiling water for 1-2 minutes. Discard the greens on a sieve and squeeze it well from excess moisture. Chop the spinach in any convenient way. Frozen spinach can be used instead of fresh spinach.
    Rinse the fresh spinach and soak it in boiling water for 1-2 minutes. Discard the greens on a sieve and squeeze it well from excess moisture. Chop the spinach in any convenient way. Frozen spinach can be used instead of fresh spinach.
  5. For the filling, mix chopped spinach, grated parmesan, ricotta, three raw eggs, a piece of bread soaked in milk.
    For the filling, mix chopped spinach, grated parmesan, ricotta, three raw eggs, a piece of bread soaked in milk.
  6. Mix everything well. Add salt, marjoram, thyme and ground black pepper.
    Mix everything well. Add salt, marjoram, thyme and ground black pepper.
  7. Divide the cooled dough into two unequal parts. Roll out most of the dough and lay out the bottom and walls of the prepared baking dish (Ø 24 cm). Distribute the filling. Spread the boiled eggs, peeled from the shell, around the perimeter, slightly pressing them into the filling. Cover the pie with the rest of the rolled dough. Fasten the bottom and top layers of the dough together. On the surface, make several holes for steam to escape. Bake pasqualina in the oven, preheated to 180 degrees, for an hour.
    Divide the cooled dough into two unequal parts. Roll out most of the dough and lay out the bottom and walls of the prepared baking dish (Ø 24 cm). Distribute the filling. Spread the boiled eggs, peeled from the shell, around the perimeter, slightly pressing them into the filling. Cover the pie with the rest of the rolled dough. Fasten the bottom and top layers of the dough together. On the surface, make several holes for steam to escape. Bake pasqualina in the oven, preheated to 180 degrees, for an hour.
  8. Bon appetit.
    Bon appetit.
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