Ligurian Easter Cake

To make Ligurian Easter Cake, first dissolve a large pinch of salt in 2 1/2 cups of warm water. Knead the flour with the warm water and 2 tbsp oil, working the dough until smooth and elastic. Divide into 18 mini loaves: eight 4 1/2 oz ones, and ten 3 oz ones. Cover, and let rest for 1 hour.

FOR THE FILLING: Clean the beets, cut into pieces, and cook in a pan with 2 tbsp oil, the smashed garlic with the skin on, as well as the chopped onion and 2 tbsp water for about 5 minutes. Remove the garlic, season with salt, squeeze well to dry, and tear apart. Mix together with 2 eggs, 3 oz grated Parmesan cheese, and the chopped leaves from 2 stalks of marjoram. Combine the ricotta with 2 tbsp flour, 2 tbsp oil, and 1 1/2 tbsp grated Parmesan cheese; season with salt and pepper.

FOR PLATING: Grease a work surface with oil and use a rolling pin to roll out one of the 4 1/2 oz dough pieces to form a thin layer; oil the surface and use to line a tart tin, allowing the dough to exceed the edges by an inch or so. Repeat this process, layering the remaining 4 1/2-oz dough pieces, stretching them to create a puff pastry.

Sprinkle the surface of the top layer with some breadcrumbs and spoon the beet

filling on top, then the seasoned ricotta. Form 6 dents in the ricotta layer with the back of a spoon, then add the eggs, removing them gently from themselves; remove some of the whites if they begin to overflow. Scatter 1 tbsp grated Parmesan cheese over the ricotta and eggs. Roll out the smaller dough pieces, like you did for the larger ones; place them one at a time on the cake, allowing the dough to exceed the edges and blowing a little air between layers. Trim the dough, leaving a 1-2” edge, then roll up over itself to seal the cake. Oil the surface of the cake and bake for about 1 hour at 350°F. Serve at room temperature.