.:: Med Diet - Mediterranean diet ::.

In questa categoria

Torta pasqualina

(10-12 servings/ 1 hour and 45 minutes)

Cake tin  (24 cm diameter and 5 height)

350 g puff pastry
800 g chard leaves
400 g fresh ricotta
11 eggs
olive oil
50 g of grated parmesan cheese “Parmigiano Raggiano” or “Grana Padano”
a pinch of sweet marjoram
salt and pepper
some butter flakes

• Wash the chard leaves, cut them into little strips and cook them only with the water remaining in the leaves, then drain and squeeze.
• In a bowl, beat the 4 whole eggs with the salt, pepper and four spoonfuls of grated cheese.
• Add the chards, the ricotta, the marjoram and mix them well.
• Stretch the pastry up to cover the sides of the cake tin including the edge, then sprinkle with water .
• Pour the filling into the cake pin, make six holes putting a little flake of butter on each one of them, break an egg, salt, pepper and sprinkle with some more grated cheese.
• Cover with the remaining puff pastry and create a thicker edge.
• Brush the surface with a beaten egg and put it in the oven at 200° for about an hour, until the crust is golden brown.

It is served lukewarm but it is also excellent cold.

Kids partecipation
It is a typical recipe to be prepared with all the family as there is work for everyone. Kids could try and break the eggs, a not dangerous but precise challenge. Maybe some of them would enjoy kneading, but, in generals, mothers, do not want them to, in order to avoid extra cleaning.

The "torta pasqualina" is a rural cake typical of Liguria cooking tradition which is cooked mainly during the Easter period.

Nutritional and cultural curiosities
Eggs are rich in proteins with high energy value; the proposed recipe, given the cooking in oven without added fats, turns out to be a nutritious and well-balanced dish.
The original Pasqualina needed 33 sheets of thin pastry and was prepared with the filling of the ingredients in layers.

Useful tips
Besides the classic version with chard, it is also popular with the artichokes version.

Data di pubblicazione 28/03/2014 15:47
Ultimo aggiornamento 28/03/2014 15:49