Rome Typical Food

The origin of this traditional Easter pie, dates back to 15th century Liguria and even then was associated with the Easter period. For this reason it takes the name 'Pasqualina' meaning 'little Easter cake'. The recipe traditionally uses spinach or chard, but artichokes can also be added. Whether eaten cold or hot, this pie is sure to be a delightful addition to your table at Easter time.

Torta Pasqualina

Time required: 30 mins
Ingredients (6 people): chard (or spinach) 1 kg, 11 eggs, 100 gr grated Parmesan, 250gr ricotta, nutmeg, pepper, 200gr puff pastry.
Preheat oven to 200°F.
Wash chard or spinach and cook in a little salted water for at most 10 mins. Drain and squeeze to remove excess water. In a bowl, beat four eggs with ricotta, add salt, pepper and Parmesan. Stir the spinach adding the oil and a dash of nutmeg.Grease cake pan and stretch pie crust to cover both the bottom and sides of the pan.
Spoon mixture of chard/spinach and cheese into pan making six small indentations in mixture.
For each indentation place a cracked whole egg, being careful not to ruin the yolks.
Give a final sprinkling of Parmesan cheese and pepper and cover the pan with another layer of pastry making sure the edges are well sealed. With a toothpick or the prongs of a fork, make small holes in the top of the pastry to allow steam to be released during baking.
Brush the surface of the pastry with the whites of the remaining egg and place in oven to bake for about an hour.