Torta Pasqualina - Italian Easter Pie

Here is a practical version of this recipe, organized to make preparation easier.

A clear recipe guide based only on the available ingredients, quantities, and method.

Ingredients

500gr fresh Italian ricotta cheese
6 eggs
7 egg yolks
500gr cleaned silverbeet (swiss chard)
3 packs of ready round puff pastry
130gr grated Grana Padano or Parmigiano Reggiano cheese
1/2 medium onion
3 Tbs of Extra virgin olive oil
Pepper
Salt
Nutmeg
1Tbs of fresh marjoram leaves
1 beaten egg for glazing
Clean cut and chard, mince the onion,
pour theoil in a frying pan, add the onion, cook 3-4', add the chard, add a pinch of salt, cover with a lid and cook for 15 minutes at medium heat. Add pepper. Drain well and take aside to cool.
In the meanwhile finely cut the marjoram, once the chard has cooled, add ricotta, 3 eggs, 50gr of grated Grana Padano cheese. Mix well with a fork.
In another bowl add ricotta, 50gr of GranaPadano, pepper, a dush of nutmeg, and 3 eggs, mix well with a fork till creamy.
Take the 2 fillings aside. Set the 3 puff pastry rolls in a springform pan overlapping the edges.
Add the ricotta filling, make it even and use a spoon to make 7 small nests into the ricotta.
Place one egg yolk in each nest, cover with one or two Tbs of egg white.
Preheat the oven on 180°C (350°F). Bake The Torta Pasqualina for about 40-45 minutes.
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Get link
Facebook
X
Pinterest
Email
Other Apps
Labels Easter recipes Vegetables and Salads

Ingredient Notes

500gr fresh Italian ricotta cheese: Use the quantity shown in the ingredient list.
6 eggs: Use the quantity shown in the ingredient list.
7 egg yolks: Use the quantity shown in the ingredient list.
500gr cleaned silverbeet (swiss chard): Use the quantity shown in the ingredient list.
3 packs of ready round puff pastry: Use the quantity shown in the ingredient list.
130gr grated Grana Padano or Parmigiano Reggiano cheese: Use the quantity shown in the ingredient list.
1/2 medium onion: Use the quantity shown in the ingredient list.
3 Tbs of Extra virgin olive oil: Use the quantity shown in the ingredient list.
Pepper: Use the quantity shown in the ingredient list.
Salt: Use the quantity shown in the ingredient list.
Nutmeg: Use the quantity shown in the ingredient list.
1Tbs of fresh marjoram leaves: Use the quantity shown in the ingredient list.
1 beaten egg for glazing: Use the quantity shown in the ingredient list.
Clean cut and chard, mince the onion,: Use the quantity shown in the ingredient list.
pour theoil in a frying pan, add the onion, cook 3-4', add the chard, add a pinch of salt, cover with a lid and cook for 15 minutes at medium heat. Add pepper. Drain well and take aside to cool.: Use the quantity shown in the ingredient list.
In the meanwhile finely cut the marjoram, once the chard has cooled, add ricotta, 3 eggs, 50gr of grated Grana Padano cheese. Mix well with a fork.: Use the quantity shown in the ingredient list.
In another bowl add ricotta, 50gr of GranaPadano, pepper, a dush of nutmeg, and 3 eggs, mix well with a fork till creamy.: Use the quantity shown in the ingredient list.
Take the 2 fillings aside. Set the 3 puff pastry rolls in a springform pan overlapping the edges.: Use the quantity shown in the ingredient list.
Add the ricotta filling, make it even and use a spoon to make 7 small nests into the ricotta.: Use the quantity shown in the ingredient list.
Place one egg yolk in each nest, cover with one or two Tbs of egg white.: Use the quantity shown in the ingredient list.
Preheat the oven on 180°C (350°F). Bake The Torta Pasqualina for about 40-45 minutes.: Use the quantity shown in the ingredient list.
Get link Facebook X Pinterest Email Other Apps: Use the quantity shown in the ingredient list.
Get link: Use the quantity shown in the ingredient list.
Facebook: Use the quantity shown in the ingredient list.
X: Use the quantity shown in the ingredient list.
Pinterest: Use the quantity shown in the ingredient list.
Email: Use the quantity shown in the ingredient list.
Other Apps: Use the quantity shown in the ingredient list.
Labels Easter recipes Vegetables and Salads: Use the quantity shown in the ingredient list.

Instructions

Step 1 Clean cut and chard, mince the onion,
Step 2 pour theoil in a frying pan, add the onion, cook 3-4', add the chard, add a pinch of salt, cover with a lid and cook for 15 minutes at medium heat. Add pepper. Drain well and take aside to cool.
Step 3 In the meanwhile finely cut the marjoram, once the chard has cooled, add ricotta, 3 eggs, 50gr of grated Grana Padano cheese. Mix well with a fork.
Step 4 In another bowl add ricotta, 50gr of GranaPadano, pepper, a dush of nutmeg, and 3 eggs, mix well with a fork till creamy.
Step 5 Take the 2 fillings aside. Set the 3 puff pastry rolls in a springform pan overlapping the edges.
Step 6 Pour the chard filling in the pan, use a spatula to make it even.
Step 7 Add the ricotta filling, make it even and use a spoon to make 7 small nests into the ricotta.
Step 8 Place one egg yolk in each nest, cover with one or two Tbs of egg white.
Step 9 Cover the top with the left grana padano cheese.
Step 10 Cover with the puff pastries folding them on on the other, press down the edges with a fork to seal it well. Brush the top of the pie with a whipped egg and pick it with a fork.
Step 11 Preheat the oven on 180°C (350°F). Bake The Torta Pasqualina for about 40-45 minutes.
Step 12 Remove form the oven, let it cool.
Step 13 Slice when cold and...enjoy the surprise!
Step 14 Get link Facebook X Pinterest Email Other Apps
Step 15 Get link
Step 16 Facebook
Step 17 Pinterest
Step 18 Other Apps
Step 19 Labels Easter recipes Vegetables and Salads