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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
Ingredients350g swiss chard150g ricotta cheese50g parmigiano-reggiano20g pecorino cheese2 packs of puff pastry (unless you plan to make your own)6 eggsSalt & pepper
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.
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