The unmissable recipe for Torta Pasqualina and all you should know to cook it at its best
Easter provides a lunch rich in flavors and based on typical ingredients of the spring period. For this reason a must is Torta Pasqualina. It is a savory cake that is served in slices as an appetizer for Easter lunch. Let's learn to know it, in order to enjoy it with more passion!
It boasts very ancient origins, in fact it was prepared on the occasion of Easter already in the 16th century. It was mentioned for the first time by the man of letters Ortensio Lando in his "Catalogo delli inventori delle cose che si mangiano et si bevono" (Catalog of the inventors of things that are eaten and drunk) calling it Gattafura, its ancient name. It is said that it was called this way because it was so greedy that the cats "furavano", that is, stole it.
THE ORIGINAL PASQUALINA
The original recipe has a pastry made of 33 very thin layers, which symbolized the years of Christ and guaranteed the classic light and fragrant consistency. The dough was made only with water, flour, salt and extra virgin olive oil, whereas the filling was made with prescinseua. It is a particular soft cheese with a consistency halfway between yogurt and ricotta cheese. It is very difficult to find and (for this reason) today it is often replaced by ricotta cheese. In addition, chard (cheaper and more easily available), marjoram and whole eggs were added.
THE DIFFERENT TYPES
Nowadays this cake is prepared with any kind of vegetables in season. In fact, there are many variants with a spinach filling, or a mix of spinach and Swiss chard, or even with artichokes. Moreover, there are those who like to mix vegetables with cheese and those who prefer to keep the two layers separate.
As we mentioned above, the original dough involves a division into 33 buns. However, the recipe "for lazy people" requires the realization of only 2 buns (one for the top layer and one for the bottom). Finally, in order to make Torta Pasqualina for "lazy people", all you need is two rolls of brisè pastry or puff pastry bought at the supermarket.
We present an easy, quick and above all delicious recipe that will allow you to make your own Torta Pasqualina. Ready to leave everyone speechless?
First you will need...
For the pastry: 600 g of flour, 35 ml of extra virgin olive oil, 350 ml of water and a pinch of salt.
For the filling: 1.5kg of cleaned spinach, 3 sprigs of marjoram, 12 medium eggs, 500g of cow's ricotta, 190g of grated Parmigiano Reggiano, 25ml of extra virgin olive oil, salt and pepper to taste.
1. In a large bowl, beat 5 eggs with the grated cheese. Next, add the spinach (which you boiled earlier), chopped marjoram and ricotta. Add 25 ml of oil, salt and pepper.
2. Prepare the dough with 600 g of flour, 35 ml of oil, 350 ml of lukewarm water and salt.
3. Once ready, divide it into two loaves and roll them out with a rolling pin.
4. Place the first of these on a baking sheet lined with parchment paper, add the filling, 7 eggs and finally overlap the second sheet.
5. Bake in a preheated oven at 180 degrees for 55 minutes.
Are you curious to know other typical Tuscan cakes of the Easter period? Then you absolutely must not miss our next article! Click here to learn more!