The Torta Pasqualina, or Easter pie, originated in Genoa in the 16th century. It drifted beyond the confines of the Ligurian capital to conquer the entire region, which is located in Northern Italy, along the Mediterranean Sea.
Legend states that Ligurian women crafted the original version of this savory pie with 33 layers, one for each year of Christ’s life, and it has since evolved into its current form. The filling traditionally comprises hard-boiled eggs, marjoram, spinach, and prescinsêua, a fresh ricotta-like curd. The latter is difficult to find outside of Liguria, so this recipe provides an adequate substitute. Unsurprisingly, recipes vary from city to city and family to family, so it’s not uncommon to find versions that incorporate other vegetables such as artichokes and peas as well as various herbs.
Though associated with Easter, the Torta Pasqualina makes for a delightful main course all
spring long. And it tastes even better the next day.
Photo: Riccardo Lettieri
Torta Pasqualina Recipe
Skill Level: Intermediate
Time: 1 hour and 45 minutes + 1 hour resting
Vegetarian
Recipe: Joëlle Néderlants
Ingredients to serve 8 - 10
2 cups all-purpose flour
7 oz. dandelion
10 oz. chard
10 oz. baby spinach
2 scallions
9 oz. buffalo ricotta
4 oz. Greek yogurt
6 large eggs
1 large egg white
Parmigiano, grated
Pecorino, grated
marjoram, chopped
garlic –salt – pepper
extra-virgin olive oil
For the pastry
Dissolve 1 tsp. salt in 1¼ cup warm water. Mix flour with salted water and 2 Tbsp. extra-virgin olive oil until it forms a smooth paste. Cover and let rest for 1 hour.
Save time by using 2 discs of pre-made puff pastry.
For the filling
Peel the dandelion, chard, baby spinach, and spring onions, then cut everything into small pieces.
Sauté the spring onions in a pan with 3 Tbsp. oil and 1 clove garlic. After 1 minute add the vegetables, salt them and let them cook, then remove the water and garlic.
Add 3½ Tbsp. grated Parmigiano and 3 Tbsp. grated pecorino, chopped marjoram, pepper, the egg white, and 4 oz. buffalo ricotta.
Mix the remaining ricotta with Greek yogurt, 3 Tbsp. grated pecorino, salt, and pepper.
Boil the eggs for 7 minutes and peel them. Divide the dough into 4 loaves, 2 of 9 oz. and 2 of 2 oz., and roll them out into thin sheets.
Preheat the oven to 350°F. Grease a mold that’s 8" round and 2" high, then line it with 1 sheet of 9 oz. dough so that it spills over the mold’s edges. Brush it with oil, cover it with the other 9 oz. dough. Lightly oil the dough and sprinkle with breadcrumbs.
Pour the vegetables into the pan, then the ricotta, then place the eggs inside the vegetables. Cover with the other 2 pastry sheets. Oil the pastry sheets a little, then roll them up to the edge to close the cake.
Bake for 50-60 minutes. Remove from the oven and let cool for at least 30 minutes before serving.