Pasqualina Cake Simple and quick recipe
Pasqualina cake : it is a savory pie stuffed with ricotta and spinach (or chard) between two layers of puff pastry or shortcrust pastry, it is a typical recipe from Liguria for Easter or Easter Monday lunch. Tradition has it that it is prepared with 33 very thin sheets in reference to the very thin years of Christ, I made it easier by using two rolls of ready-made puff pastry. Enjoy your meal and happy Easter!
Ingredients for a 24 cm cake pan
- 500 gr of chard (I used spinach)
- 3 eggs
- 350 gr of ricotta
- 2 rolls of puff pastry
- 50 gr of grated Parmesan cheese
- 3 eggs
- sale, pepper, garlic
Version with Artichokes Video here:
How to make the Pasqualina Cake
Steam the chard (or spinach) and then sauté them in a pan with oil and a clove of garlic. Once cool, put them on a cutting board and chop, squeeze to remove excess water.
Transfer the chard to a bowl and add the ricotta, parmesan, salt and pepper
line the pan (I used the one with a zip closure) with the puff pastry leaving the parchment paper present in the package, prick the pastry with the prongs of a fork
pour the filling into the pan and level, with a spoon make 3 basins to contain the eggs, shell the eggs and arrange them delicately in the basins try not to break the yolks.
Cover with the other pastry by cutting it to the same diameter as the pan, close the upper and lower flaps making them adhere and creating a frame decoration. Prick the top sheet as well.
Bake in a hot oven at 220 ° for the first 15 minutes, then lower to 180 ° for another 25 minutes, until it has a nice golden color.
WINE PAIRING: Solopaca Bianco or Elba Bianco Doc
For the wine pairing I consulted the site: www.bodegasdevino.org
Enjoy your meal!