Pasqualina Pie, the traditional recipe

All the tricks, secrets and steps explained step by step to prepare the best Pasqualina pie in Italy!

Description

When talking about Easter traditional recipes in Italy, the Pasqualina pie cannot be missed.

Born in Liguria, the Pasqualina pie has been interpreted by every Italian region and, like all other recipes of the tradition, there are many versions that differ from each other in small details.

One thing is certain: the Pasqualina pie is delicious and cannot be missed on the Easter table. Eggs, ricotta and spinach (or chard), are the main ingredients of the Pasqualina pie which, with its aromas and flavors, evokes spring and celebrates Easter tables. Preparing it is not difficult at all and you can eat it both warm and at room temperature, a feature that also makes it perfect for the picnic basket.

Here are the ingredients and all the steps to prepare an excellent Pasqualina pie.

6 Extra Fresh Eggs Raised on Land

Procedure

On a pastry board, put the flour in a fountain and, inside the classic hole, pour extra virgin olive oil and salt.
Knead lightly adding the water at room temperature little by little, so as to obtain a smooth, elastic and soft dough.
Divide the dough into 6 balls and let them rest for about an hour covered with a damp and clean cotton cloth.

In the meantime, boil the spinach, drain and squeeze them very well; chop them up and transfer them to a bowl. Finely chop the onion and brown it in a pan with a drizzle of oil, then turn off the heat and let it cool down.

Add to the spinach the ricotta, 3 eggs, a tablespoon of grated cheese and mix very well to amalgamate all the ingredients. Roll out the dough balls into very thin sheets.

In a round baking dish covered with parchment paper, place the first disc of dough letting the edges come out. Brush the surface with oil and cover with a new disc of dough. Repeat the operation for another layer.

Add the egg and ricotta mixture and level it with a spatula. With the help of a spoon, make 5 small hollows in which you will place the remaining eggs without the shell.
Cover with the remaining grated cheese and adjust with salt and pepper.

With great delicacy, cover with another disc of dough, brush with oil and repeat the operation for the other two layers.
In the surface layer make small holes with the tines of a fork.

Bake the Pasqualina pie at 180°C in a preheated oven for about an hour, until it is well golden on the surface.

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.