Pasqualina cake (Torta pasqualina) - Easter cake

Pasqualina cake (Torta pasqualina) - Easter cake

Category: Easter

Kitchen: italian

Ingredients
for the test
wheat flour	800 g
olive oil	40 ml
water	450 ml
salt	15 g
For filling
cottage cheese (ricotta)	600 g
eggs	6 pcs
Parmesan	60 g
spinach	1 kg
marjoram (dry)	1 tsp
salt
ground black pepper
olive oil for lubricating dough layers

Cooking method

• Spinach Pie is a typical Easter dish from Genoa.

• Let's make pie dough. Mix flour, salt, olive oil, add water and knead the dough. You can knead with your hands, I made the dough in HP. Knead for at least 15 minutes. The dough should be elastic and smooth.

  Lightly dust the chopping board with flour. Divide the dough into 8 parts, roll into balls, cover with a damp towel on top and leave for 30-40 minutes (the dough can be divided into more balls, for example 12 or even more, but then you will have to tinker much longer, rolling out so many layers).

  At this time, we will prepare the filling for the pie. In addition to spinach, they also use Swiss chard and artichokes in the filling, but the time for chard has not come yet, and it is not easy to find artichokes here. Therefore, we take spinach. We wash it (you can take frozen). Throw in the pan

  and warm it up a little until it loses its shape.

  Then we filter and squeeze.

  and then grind

  Break one egg into a bowl, add the grated Parmesan, salt and pepper, mix well.

  Then add the chopped spinach and ricotta, stir, salt and pepper if necessary.

  After the dough rest time, we take one of the balls of dough, roll it out as thinly as possible on a table sprinkled with flour, then gently stretch it with your hands. The dough should be rolled out very thinly and the circle should be much larger than the diameter of the mold.

  We take the rolled out layer of dough and put it in a round deep (better detachable) form greased with oil so that the layer of dough hangs from the sides of the mold. Lightly grease the dough with olive oil.

  Then roll it out thinly and put the next layer on top, grease with oil again, etc. Put 4 layers in total.

  Put the spinach and cottage cheese filling on top of the fourth layer, smooth, make indentations in it with a spoon and break the eggs into each indentation so as not to damage the yolk. Salt the eggs.

  Roll the remaining 4 balls of dough thinly and put on the filling in the same way, smearing each with olive oil. Trim off excess dough.

  The edge must be wrapped inside the form and pinched.

  To make the cake more fluffy, take a cocktail tube, cut diagonally to make a sharp tip, and gently pierce the dough with it.

  and inflate like a balloon. Place in the oven immediately, otherwise it will deflate.

  Bake in a preheated oven at 180 (160 convection) oven for about 40-45 minutes.

• 
• 
• 

Time for preparing:

3 hours

Cooking program:

oven

Note

The quantity is calculated for a mold size of 26 cm. I baked in a mold measuring 19 cm, the amount was counted accordingly.
Easter dishes are usually associated with something sweet (kulich, colomba, lamb-shaped muffins), eggs and cottage cheese products. And in the coastal region of Liguria (Italy), a traditional Easter dish is a savory layered pie - la torta pasqualina.
Initially, the idea of ​​the cake is very symbolic, but now, probably, only ideological Italian grandmothers adhere to all the rules. It features the symbol of the Trinity: fresh cottage cheese, parmesan and grated, aged sheep's cheese. The puff pastry is mixed with boiled spinach, beet tops and milk, and there must be thirty-three layers themselves - according to the number of earthly years of Christ's life.Four whole hard-boiled eggs are necessarily baked into the Ligurian pie - a kind of symbol of the four evangelists: Matthew, Luke, John and Mark.

[Galina]

Galinawhat an interesting cake! Almost Monomakh's hat! Great! Thanks for the recipe and detailed MK!

[Check mark]

Kruuut! Need to try.
Check mark, the beauty!

Very nice! I liked the idea of ​​inflating the pies. And lazy aunts, like me, immediately thought of using purchased puff pastry ... for example, in 2 layers below and above.

[Gala]

Gala,
Wonderful recipe and doable foods are available.
I didn't quite understand the phrase about puff pastry that is mixed ??? with boiled spinach .... like a salad or what?
Or do you need to interlayer, lay out in layers, a layer of filling and a layer of dough like khachapuri?

Ha ha ha! Not a pie, but an outright swindle .. I went to read the recipe more closely.

I read it. The historical excursion is interesting, and the execution of the pie, as usual, is at the highest level.
I know about this method of baking eggs in the filling, but this is the first time I come across a swindle!

Well, Craftswomen! Well, give it !!! I have never seen anything like this !!!!!!

Checkmark, hooray! We tried Pascalina on Easter in Italy, it's incredibly delicious! The hostess made it for us, they generally celebrate Easter on such a grand scale.I've been looking for a recipe since then, and here you are Thank you, my dear, I will definitely cook it for Easter

PS: photo - as always, fly away! Take me as a student, please

[Gala]

Gala, Galina, go nuts .... classsssss ... here I look and think to go or try to bake ?? yurt pie is similar, but beautiful, super .. bravo, bravo ...

Check mark bravo !!!! Very nice, very appetizing pie! Straight WOW !!! I join the general jubilation!

[Catherine]

Girls, thanks for stopping by and appreciating! No wonder I fiddled with him

And lazy aunts, like me, immediately thought of using purchased puff pastry ... for example, in 2 layers below and above.

Catherine, and now many take ready-made puff pastry or filo dough. But we are not looking for easy ways, I wanted to be confused

Gala,
I didn't quite understand the phrase about puff pastry that is mixed ???

It means that several layers of dough are stacked, filling between them, then several more layers.

Ha ha ha! Not a pie, but an outright swindle ..

Olya, I accidentally saw on YouTube how an Italian uncle made and inflated this cake, I liked it so much, I decided to repeat

We tried Pascalina for Easter in Italy, it's insanely delicious! ...... since then I've been looking for a recipe
Take me as a student, please

Irochka, I will be glad if you do.
Thanks, but I still have to learn myself.

Blimey!!!!

I accidentally saw on YouTube how an Italian uncle made and inflated this pie

Thank you for informing us .. I wonder what does this affect, besides the appearance?

Checkmark, what BEAUTY!

[Helen, Lipchanka]

what does this affect besides appearance?

I think no matter what. Although ... maybe the layers are more crunchy. Maybe my uncle, as he said about this, but in Italian

Girls, Helen, Lipchanka , Thank you!

Galinka, entertainer. What I saw from my uncle. Now all of us will begin to engage in cheating, you will not stop the Gorgeous pie.

Spinach Pie is a typical Easter dish from Genoa.

Oh, mothers, how beautiful and delicious!)
I really want this, I know ~ mine will love it!
Thank you, Checkmark, you can't take your eyes off. I went to re-read it again ~ admire ...

[Larissa]

Thank you girls!

Now we are all going to start cheating, you can't stop

Larissa, the main thing is to stop in time, otherwise it will burst

Margarita, delicious pie

[Gala]

Gala, Gorgeous pie, just the same charming delight When I saw the cut, I didn't understand anything until I read about the swindle, well, super ... (and frozen spinach also needs to be warmed up? .. here just now I saw artichokes in the Crossroads, but such ...terrible, at a price even worse, it's better to pass by, Thank you so much for the recipe and a wonderful post, the mood has risen from what he saw and read

[Galina]

Galina, Thanks, interesting cake! I put it in bookmarks.

[Sveta]

... does frozen spinach also need to be warmed up? ...
here just now I saw artichokes at the Crossroads, but such ... terrible, at a price even worse

Sveta, it can be defrosted so quickly. If there is time for it to melt, you do not need to warm it up, just squeeze out the excess liquid.
I wrote about artichokes for information purposes. I think there is no point in buying them from us, we still don't have worthy ones until they reach us ...

Girls, Svetlana777, KLO, Thank you!

[Gala]

Gala, Galinochka, Boomb pie !!!! Mmmm sheer delight !!! And the cutter Both the recipe and the photos are admirable !!!

Beautiful pie

Girls, here are the little pies. for 1 egg, there is a slightly different way of formation - the ends hanging down are thrown over and that's it

Here's another way to form a pie

Still, flat

The main thing is that the filling is the same everywhere - cottage cheese, cheese, herbs, eggs

But inflated is the most beautiful

[Gala]

Gala, interesting cake! A beautiful embodiment!
The recipe is already in the tabs. I’ll hardly bake on Pasku, and there will be so many different baked goods. And in the spring I will definitely try. I sowed a lot of spinach, Mongold, and the wild garlic has already begun to sprout. So I'll try it with different fillings.

Here's another way to form a pie

why it seems to me in this case the filling is different (for me, it’s not spinach, but fried mushrooms with carrots, I mean that the pie is sooooo interesting, but my children don’t eat spinach ... so you can replace it too much, you want a pie such

what it seems to me in this case the filling is different

may be
and instead of spinach - our green onion, I also want to make with green onions + cottage cheese

[Irina]

there is a slightly different way of forming ... Here is another way of forming the cake ... Also, flat
The main thing is that the filling is the same everywhere - cottage cheese, cheese, herbs, eggs

But inflated is the most beautiful

Irina, of course, I saw all possible ways of forming a cake, of course, the inflated most interesting one.

... not spinach, but fried mushrooms with carrots ... and my children don't eat spinach ... so you can replace it

The main thing is that the filling is the same everywhere - cottage cheese, cheese, herbs, eggs

and instead of spinach - our green onion, I also want to make with green onions + cottage cheese

Sveta, if you make a different filling (I would not have mushrooms with carrots), but as Irina wrote - onions, you can still enjoy whatever greens you like, plus cottage cheese.

I'm unlikely to bake it for Paska .... And in the spring I will definitely try it. I sowed a lot of spinach, Mongold, and the wild garlic has already begun to sprout.

Nelya, in Italy now this cake is baked not only for Easter, but at any time. And with your own spinach, chard or wild garlic - it's a fairy tale!

[Gala]

Gala, Galina, I decided this morning not to go to the treadmill, but to make an Easter cake, I'll go after lunch ... take to the ranks ...

... join the ranks ...

accepted!
this is speed and determination! Christina, the "hat" is so good. What about the cut?

[Gala]

Gala, Galina, I will definitely make a cut, but in the evening, friends come to my son ...

[Kristina]

Kristina, in my opinion everything worked out? The cut is excellent, but how does it taste?

[Gala]

Gala, Galina, why in my opinion it was possible ..... everything is super .... very tasty, thanks even to the photo I made a piece on a plate separately. everyone liked it

Checkmark, thanks !! Just today I saw such a cake, and he was already right there))

Zhannochka,

I baked a pie today! In AG, for 160 *, 50 min. She put the form in the pan, warmed up the AG along with the pan, the bottom baked better.
Filling cottage cheese, dill, onion.
The dough was rolled on a dough rolling machine, to the thinnest layer. I did 6 layers.
She rolled layers 5-6 cm wide, folded them slightly overlapping along the form and along the edges, without forming a circle, so she laid and laid the strips, smearing each with oil.Not much space is needed with this installation method.
Delicious. Interesting. I just threw the edges over the filling, they creased.

[Irsha]

Irsha, Irina, if you can take a photo in the studio !!!!!!!!

nizya ... there is nothing to fart, I am illiterate

illiterate me

and the innovator is good

[Galina]

Galina,

we need to make a * dutik * yet, it will look more interesting, probably, * dutik * will be better in the oven than in AG

I will also roll on a dough rolling machine, and connect the layers in a circle

[Irsha]

Irsha, Irina, I really want to see it too, otherwise I’m the only one ... oh, I’m the second, sorry .., and so you will be the third. ,, already a company .. maybe you need to help explain how to insert a photo, we can do that,.,

[Kristina]

Kristina, Irsha has no fotik

probably * dutik * is better in the oven than in AG

I will also roll on a dough rolling machine, and connect the layers in a circle

I think you need the oven. And I rolled the dough a little, and then stretched it with my hands, it is very plastic.

how to insert a photo

out of nothing to insert it there is no photo-generating apparatus

[Irsha]

Irsha, Irina, aaaaaaaa, what a pity .. I take all the pictures on my phone, then I drop them on the computer ..