How to Make Traditional Italian Easter Pie: La Torta Pasqualina - Profood Limited
  • How to Make Traditional Italian Easter Pie: La Torta Pasqualina

April 11, 2014

With Easter just around the corner, it's time to get egg-cited! La Torta Pasqualina is a savoury rustic pie, and traditional Easter dish from the Italian region of Liguria. When done correctly, each serving should have it's own little slice of egg near the tip, and the absence of meat makes this dish perfect for vegetarians. The recipe was given to us by Ombretta Lanza, chef extraordinaire and friend, hailing from her gorgeous farmstead in the outskirts of Milan. Follow her and her beloved five Whippets on Instagram @ombralanza

Serves 8-12

Ingredients
350g swiss chard
150g ricotta cheese
50g parmigiano-reggiano
20g pecorino cheese
2 packs of puff pastry (unless you plan to make your own)
6 eggs
Salt & pepper

Method

  1. Rinse, clean and parboil the Swiss chard for 5 minutes at low heat. Drain and gently wring out the water, then grossly mince the chard with the use of a knife. Make sure not to cut the chard too small to avoid the mushy effect.
  2. Mix the ricotta, one egg, the parmesan and the pecorino cheese together. Work the mixture well and add salt and pepper to taste.
  3. Add the grossly minced chard to your mixture.
  4. Roll-out your puff pastry to fill a baking pan of about 26 cm, make sure to lay a sheet of cooking paper below to prevent your pie from sticking to the pan. Using a fork, riddle the rolled-out pastry with holes, and pour the mixture into the baking pan.
  5. Create four symmetric hollows in your mix, and gently crack open an egg into each one of the sockets, making sure not to break your egg yolks.
  6. Cover everything with the other rolled-out puff pastry, riddle a few more holes on top with a fork, and brush the top of your pastry with an egg yolk to give it that perfect golden pie crust.
  7. Place in the oven for 50 minutes at 180°C, and be sure to enjoy with family and friends!

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Mozzarella, Figs and Prosciutto Salad with Caviar
Mozzarella, Figs and Prosciutto Salad with Caviar

July 01, 2017

Summertime in Hong Kong usually makes everyone crave something light but tasty, and this delicious salad definitely fits the bill – with just a dash of extra indulgence too...

Continue Reading

Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"
Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"

June 22, 2017

Whether you’re on a diet or simply trying to tame a sweet tooth, dessert is the hardest thing to resist, especially as the temperature heats up! This is where the trusty banana...

Continue Reading

Alfredo Tomato, Chicken & Mushroom Teff Pasta
Alfredo Tomato, Chicken & Mushroom Teff Pasta

May 23, 2017

Usually with pasta, it’s either a tomato sauce or a mushroom one – but what’s life without a little rebellion? Inspired by a Southern rendition a chef once made me...

Continue Reading