Ligurian Torta Pasqualina I
(Easter Savory Pie from Liguria)
| This recipe is from "Italy: The Beautiful Cookbook " by Lorenza de'Medici and published by The Knapp Press, Los Angeles, 1989 - ISBN#0-89535-210-9, There are hundreds of recipes available for Torta Pasqualina. We have also added a family version of an Easter pie to The Artisan, and it may be found at Torta Pasquale per Pasqua. A second version of Torta Pasqualina is also provided for your cooking and eating pleasure. |
Ingredients
| 1 | Lb. | Beet or Spinach leaves |
| 3 | Baby | Artichokes - Globe |
| 1/2 | Cup | Olive Oil - Extra Virgin |
| 7 | Med. | Eggs |
| 3/4 | Cup | Parmesan cheese-freshly grated |
| 7 | Oz. | Ricotta cheese |
| 2 | Tbl. | Marjoram leaves - fresh |
| 2 | Tbl. | Borage leaves - fresh |
| 2 1/2 | Cups | Flour - all purpose unbleached |
| 1 | Egg yolk | |
| Salt & Pepper | Q.B. |
Preparation
Cook the beet leaves and the artichokes separately in boiling water until just tender. Coarsely chop the beet leaves; slice the artichokes. Saute them briefly in a skillet with half of the oil. [Allow to cool] Mix in one egg, the Parmesan, ricotta, marjoram, borage, salt and pepper.
Heap the Flour on a board and make a well in the center. Add the remaining oil and and sufficient water to make a smooth dough. Divide the dough into 18 pieces and roll each into a very thin round, large enough to cover the bottom of a 9 inch pie dish.
Stack 9 of these thin sheets in the pie dish, brushing each with extra oil. Top with the vegetable and ricotta mixture, and make 6 hollows in the filling. Break an deg into each of the hollows and cover with the rest of the pastry sheets, brushing each with oil as before.
Brush the top of the pie with 1 egg yolk beaten with 1 tablespoon of water. In a preheated oven (350° F.) until golden brown. Serve hot or cold.
Artisan Note: If you would like the eggs to be in the center of the pie, hard cook them for 5 minutes, peel and insert when 1/2 the filling has been added. Spoon the remaining filling over the eggs, then cover and proceed as described above.
Last updated on:04/29/00 12:06:01 AM