Pasqualina Pie

In Genoa, there's no Easter without Pasqualina Pie!

Description

The Pasqualina Pie, a savory pie of Genoese origin, has been known since the 16th century. Making it meant glorifying the culinary skills of housewives, who had to manage to overlap thirty-three layers to honor the years of Christ.

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

Dissolve the salt in the water. In a bowl combine the flour, salt water and oil. Work the dough first inside the bowl and then on the work surface, until you get a smooth and elastic mixture. Divide the dough into two balls of about 300 g and two of 180 g and cover with a slightly damp cloth. Let it rest for about an hour in a cool place

In the meantime, wilt the spinach in a pan with the oil and chopped onion. Season with salt and pepper. Once cooked, drain the spinach from the excess water and chop finely

In a bowl combine the chopped spinach, 2 eggs, 50 g of Parmesan, a few chopped leaves of marjoram, salt, pepper and mix everything well. In another bowl, whisk the ricotta, 3 eggs and 100 g of Parmesan

Brush a 30 cm diameter pie dish with oil. Take a 300 g ball of dough and roll it out with a rolling pin to get a very thin sheet. Arrange the sheet in the pie dish, spreading it well with your hands and making it adhere perfectly to the edges of the mold (if the rolled out sheet comes out of the pan it is not a problem). Brush the just arranged sheet with oil

Take the second 300 g ball of dough and, after rolling it out well, place it on top of the first sheet, making it adhere very well. Add the spinach mixture, leveling well with the back of a spoon. Pour the ricotta cream and level. With the back of a spoon make seven hollows in the filling (one in the center and six on the sides). Place the yolks of the remaining 7 eggs inside the hollows, being careful not to break them and collecting the egg whites in a bowl

Lightly beat the remaining egg whites, season with salt and pour the mixture over the ricotta surface. Sprinkle the Pasqualina pie with the remaining Parmesan. Roll out one of the 180 g balls of dough finely and create the pie cover, making it adhere well

Brush the surface of the sheet with oil. Roll out the last ball of dough and place it on the oiled sheet. With a knife cut off the excess dough that comes out of the edges and use it as a frame on the inner edges to seal the sheets. Brush the surface of the Pasqualina pie with oil and flatten the edges with the tines of a fork

Bake in a hot oven on the lowest shelf and cook at 160° fan for 45 minutes. Let it cool down and serve the Pasqualina pie in slices

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.