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Torta Pasqualina

Serves 4 to 6 Entree vegetarian, Easter

Torta Pasqualina

Emerging from the sun-drenched hills of Liguria, Torta Pasqualina is a traditional Easter dish that has found its way into year-round enjoyment. Originating as a celebration of renewal and abundance, this savory pie reflects the region's affinity for fresh, simple ingredients and straightforward preparation. Each family brings its own touch, but the essence remains the same: a rich pastry encasing a verdant filling.

This torta should taste like a spring garden wrapped in a warm embrace. The chard provides a subtle earthiness, while the creamy ricotta and Parmigiano-Reggiano lend a savory depth. A hint of sea salt elevates the flavors, all brought together by the unrestrained use of good olive oil. With each slice, the eggs reveal their sunny centers, a reminder of the season's promise.

Ingredients

  • 500 g00 flour
  • 600 gchard — blanched and chopped
  • 400 gricotta
  • 6eggs
  • 120 gParmigiano-Reggiano — grated
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Start by preparing the dough for the Torta Pasqualina. In a large mixing bowl, combine 500 g of 00 flour with a pinch of fine sea salt. Gradually add 4 tbsp of extra virgin olive oil and enough water to form a smooth, elastic dough. Knead the dough for about 10 minutes until it becomes soft and pliable, then cover it with a damp cloth and let it rest while you prepare the filling.
  2. Wash and roughly chop 600 g of chard, removing any tough stems. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat. Add the chard and a pinch of fine sea salt, cooking until the chard wilts and any excess moisture has evaporated, about 5-7 minutes. The chard should be tender and vibrant green.
  3. In a mixing bowl, combine 400 g of ricotta with 120 g of grated Parmigiano-Reggiano. Add a pinch of fine sea salt and mix well. Once the chard has cooled slightly, fold it into the ricotta mixture until evenly distributed. This will be the filling for your torta.
  4. Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface until it is thin enough to cover the bottom and sides of a 23 cm round baking dish. Gently lay the dough in the dish, pressing it into the corners and allowing the excess to hang over the edges.
  5. Spoon the chard and ricotta filling into the prepared dough-lined dish, spreading it evenly. Create four small wells in the filling and crack an egg into each well, taking care not to break the yolks. Roll out the remaining dough portion and place it over the filling, sealing the edges by folding and crimping the dough together.
  6. Brush the top of the torta with a little extra virgin olive oil to encourage browning. Use a fork to prick the surface lightly, allowing steam to escape during baking. Bake in a preheated oven at 180°C (350°F) until the crust is golden brown and crisp, about 45-50 minutes. The torta is done when the top is firm and the filling has set.
  7. Allow the Torta Pasqualina to cool slightly before slicing. Taste a small piece to check for salt, adding a sprinkle if necessary. Serve warm, accompanied by good bread or polenta, letting the flavors of the chard and cheese shine through.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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