Torta Pasqualina II 

(Easter Savory Pie from Umbria - Second Version)

This  recipe is from "The Renaissance of Italian Cooking " by Lorenza de'Medici and published by Fawcett Columbine, NY., 1989 -  ISBN#0-449-90364-8,  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 Different  version of Torta Pasqualina is also provided for your cooking and eating pleasure.

Ingredients

12 Small Artichokes
1 Med. Lemon - juice thereof
2 Cloves Garlic
1 Handful Borage Leaves
4 Oz. Olive Oil - Extra Virgin
10 Oz. Ricotta cheese
4 Oz. Parmesan cheese - grated
8 Lg. Eggs
10  Oz. Flour - all purpose, unbleached
Salt & Pepper     Q.B.

Preparation 

Discard the artichoke leaves, chokes and any stems.  Slice the hearts and leave them to soak in water with the lemon juice.  Drain well before cooking.

Chop the garlic and the borage.  Heat 2 Tablespoons of the oil in a saucepan, add the artichokes, garlic and borage and cook over low heat.  Add salt and pepper, mix in the ricotta Parmesan and 1 egg.  Set aside.

Heap the flour on your working surface, make a well in the center and put in half of the oil, a pinch of salt and enough water to mix to a medium-soft dough.  Divide the dough into 12 parts, and roll out each one into  9 inch/23 cm round sheets, as thinly as possible.

Brush a spring clip (springform) pan of the same size with oil. Place 6 layers of the dough. brushing each with oil, in the form,  Pour in the artichoke mixture.  With your fingers, make 6 holes in the mixture, and break an egg into each.  Cover with another 6 layers of pasta (dough0, brushing each with oil as before.  Beat the remaining egg and brush the surface of the pie.  Cook in the oven at 350° for about an hour until golden.  Serve immediately.

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Last updated on:04/29/00 12:06:04 AM