Good morning, everyone, and welcome back! The Torta Pasqualina that I’m presenting today has been prepared for a contest on Instagram, promoted along with a group of friends, who are also bloggers, and great lovers and supporters of tradition like me. The idea was to let people “tell” us about a recipe of their Easter tradition, by posting it on Instagram along with a small story or anecdote. We are convinced that through food, and in particular through family and local recipes, we can get to know a lot about a comunity, about its customs and traditions. All of us believe that traditions must be preserved, in order not to lose our roots and the soul of a place.
Our group has recieved a lot of awesome recipes, accompanied by lovely and genuine stories linked to the memories and emotions that a food, an aroma or a flavor can give us.
I would like to thank all the participants from the bottom of my heart, because you have given us a piece of yourselves, your family and your territory! I wish I could make all the recipes we received and having to choose only one was really difficult. I wanted to try a recipe from northern Italy, which certainly has very different culinary traditions from those of my beloved Abruzzo therfore I decided to make this Torta Pasqualina, gifted to us by sweet and talented Donatella from the blog Zucchero e Dolci Magie.
The Torta Pasqualina is an amazing savory cake, typical of the Liguria region. It is easy to prepare and is ideal to serve at Easter with an aperitif or to enrich an appetizer. It is of course, also perfect to take to a picnic! Traditionally it is stuffed with Prescinsêua, a typical dairy product and with chard. I wanted to respect Donatella’s recipe, so I stuffed it with ricotta and artichoke cream … a real delicacy!
A delicious Italian savory cake, typically made for Easter
- 2 rolls of brisèe pastry
- 300 g frozen artichokes
- 1 clove of garlic
- parsley to need
- 350 g ricotta cheese
- 3 tablespoons of grated Parmigiano cheese
- 6 eggs
- 5 tbsp extra virgin olive oil
- salt to taste
- pepper to taste
Boil the artichokes until they are tender, drain and then cut into small slices.
Put the oil in a pan and add the crushed garlic clove, the artichokes and a bit of chopped parsley.
Add a couple of tablespoons of the cooking water of the artichokes, a little salt and stew for a few minutes, until the artichokes are very soft.
Let them cool down and then blend them, using a bit of water. You must obtain a cream. Set aside.
Mix the ricotta with the parmigiano cheese, some pepper and 2 eggs.
Add the cream of artichokes. If necessary, add some salt to taste.
Line a round baking pan with 1 roll of pastry and prick the base with the prongs of a fork.
Fill with the cream of ricotta and artichokes and level. Form 4 holes in the cream and break the remaining 4 eggs inside each hole.
Cover with the second sheet of brisè and seal the edges.
Poke the surface with the prongs of a fork, brush with a little milk and bake in a preheated oven at 180°C for about 40 minutes or until golden.
Let cool and enjoy.