Torta Pasqualina

Name: Torta Pasqualina
Yield: Serves eight
Cuisine: Italy
Ingredients: ½ nutmeg, grated; 400 g (14 oz) ricotta; salt and black pepper; 1 large onion, peeled and chopped; 1 tablespoon milk; 10 eggs; 100 g (3½ oz) Parmesan cheese, grated; 1 kg (2 lb 4 oz) spinach; 2 lemons; 1 large bunch of Swiss chard; 30 ml (1 fl oz) olive oil, plus extra for brushing; 650 g (1 lb 7 oz) ‘00’ flour; 30 ml (1 fl oz) olive oil; 10 baby artichokes; 250 ml white wine; ½ teaspoon salt

Preparation info

Serves
eight

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Can be made a day ahead, but should not be served chilled.

Ingredients

650 g (1 lb 7 oz) ‘00’ flour
½

Europe
Italy
Dinner
April
Mediterranean
Vegetarian

Method

Sift the flour and salt into a mixing bowl. Add the olive oil and 350ml (12 fl oz) very cold water and knead into a strong dough that collects easily into a ball. Divide the dough to produce eight small balls. Cover these with a damp cloth while you prepare the filling.

Place the ricotta in a m