Easter Cake, the Italian savory cake that deserves a place on your table
Torta pascualina is a traditional Italian recipe that is usually prepared at Easter, especially in Liguria, where it has a very long history. It is a savory tart filled with vegetables, cheese and eggs, closely linked to Easter cooking and those festive preparations that are shared with the family.
Although today it admits simpler versions, its origin is ancient and surrounded by certain symbolism. The classic recipe was made with numerous layers of very thin dough and with eggs as the central part of the filling, an ingredient very present in Easter celebrations because of its link with the idea of rebirth and the arrival of spring.
In this version, easier to prepare at home, the Easter cake is filled with spinach, ricotta and Parmesan, and covered with shortcrust pastry. The result is a tasty recipe, attractive to cut and very appropriate for these dates, either for an Easter meal or to take to the table on one of the Fridays of Lent.
Ingredients and materials
INGREDIENTS:
- 2 round shortcrust pastry sheets
- 1 cup + 2 tbsp ricotta cheese
- ¾ cup grated Parmesan
- 2 eggs
- 4 egg yolks
- 1 egg white
- 1 tsp nutmeg
- Salt to taste
- Black pepper to taste
- 1 tbsp oil
- 1 shallot (about ¼ cup chopped)
- 1 garlic clove
- 1 lb 5 oz spinach
- Water (for cooking spinach)
- 2 tbsp milk (or beaten egg for brushing)
MATERIALS:
10 inches/25 cm diameter mold
STEP 1
In a bowl, mix the ricotta + ¼ cup parmesan + 1 egg + nutmeg + salt + pepper. Cover with plastic wrap and refrigerate for about 30 minutes.
STEP 2
Cook the fresh spinach in a pot with boiling water and salt. 3 minutes will be enough. Drain the water very well once cooked.
STEP 3
Cut the onion and garlic into small pieces and, in a frying pan with olive oil, sauté both. When the onion is translucent, add the spinach and sauté for 5 minutes over low heat, stirring occasionally to prevent sticking.
STEP 4
Chop the spinach and, in a bowl, mix it with ⅔ cup parmesan, salt, pepper and 1 egg.
Roll out a shortcrust pastry and place it in a buttered baking pan. Spread the spinach mixture on the dough.
STEP 5
Add the ricotta mixture on top and then make 4 holes with the help of a spoon.
STEP 6
Put the egg yolks in the different holes. Now, fold the edges of the shortcrust pastry towards the center. Brush the edges of the dough with egg white to help the dough stick together.
STEP 7
Cover with the second shortcrust pastry and cut off the excess edges. Brush with a little milk (or beaten egg). If you wish, you can add some superficial cuts, with a knife, as decoration.
STEP 8
Bake in a preheated oven at 350°F/180°C for 1 hour.
And that's it!
Enjoy
A good idea for these dates
The torta pascualina fits very well at this time of the year because it offers a savory alternative on days when sweets and heartier recipes tend to take center stage. Since it is meatless, it also lends itself well to the Fridays of Lent, and it has another important advantage: it can be prepared in advance and is very good both warm and cold.
It is, in short, one of those recipes that travels well from one tradition to another. It has history, it has presence at the table and it has that homemade touch that, once tasted, makes you want to repeat it.
Patricia González
Comments