Torta pasqualina

Torta pasqualina

Extra-Ordinary INGREDIENTS:

For the Stuffing:

Fresh Spinach:  1.3kg

Ricotta Casolare del 90: 500g

Eggs: 12 each

Parmigiano Reggiano 13 months: 190g

Onions: 100g

Majoran: 3 stems

Nutmeg: A pinch

Salt & Pepper: Seasoning to taste

Extra Virgin Olive Oil: 25ml


For the Pastry: 

Farina Bongiovanni "00": 600g

Water: 350ml

Extra Virgin Olive Oil: 35ml

Salt: A pinch 

How to do it:

First thing to do for the torta pasqualina is the Pastry!

You'll need 4 layers of pastry in total, 2 for the bottom & 2 for the top…


In a large bowl dissolve the salt in the water…

...then add the flour

Start to work the dough hard until smooth as a baby skin & elastic as a rubber band…  …..let say 10 minutes!


Divide the dough in 4 dough balls…. ….let it rest, and yourself!

Have you add the pinch of salt?!


Have a sip of wine… or 2!


Let's make the stuffing! Ready?

Pan-fry the chopped onion with the EVO Oil until soft & golden… …..add the FRESH spianch


Season with salt & pepper but think about your blood pressure!

let it cool… ….finely chop it!


Let it drain to remove excess of water…

Transfer in a bowl & stir in 2 eggs & 50g of Reggiano… 


Add the chopped majoran & a pinch of nutmeg. …set aside 


Get the amazing Ricotta… ….don't taste it or you won't stop!


Mix in 3 eggs, the rest of the Reggiano & another touch of nutmeg….


Prep is DONE…. …..Almost! Preheat the oven at 160C    


Pick a dough ball & stretch it as thin as you can….

Cover the base & side of a baking tray 

Brush it with EVO Oil & repeat the process with another dough ball…


Add the spinach mix ensuring is uniformly spreaded   

Then, top with the ricotta 

Separate the yolk from the whites from the remaining 8 eggs…

Just kidding, don't worry… …..7 eggs 


With the back of a spoon create 7 hollows on the ricotta ….and with the help of some "Care" add the yolks in each hollow…


In a bowl beat the whites and pour it on top!

Almost there…......... ….........Almost!


Pick the last 2 dough balls & stretch it as thin as you can….

Layer it on top with Evo Oil in between the sheets….

…and a bit on top! …Seal it properly!


Now we DONE…... ….Seriously!


Pre-heat the oven at 160C…. …..Should've been done already!

Bake it for 45 minutes….

When almost ready.... 

…...you will have your neighbours knocking on your door!


Try to resist another 10 minutes before to cut it!   

Cook Time

Prep 45 min cooking 45 min

Difficulty Level

Medium

Serving

8 ppl