Name: Ligurian Easter Pie (Torta Pasqualina)
Yield: One 12-inch-diameter pie, about 12 generous servings
Cuisine: American
Ingredients: 13 large eggs; ½ cup plus 2 tablespoons grated Parmesan; Black pepper to taste; ½ cup thinly sliced onion; ½ cup olive oil; ¾ cup olive oil; 12 medium artichokes; 2 tablespoons butter; 6 cups unbleached all-purpose flour; 2 teaspoons salt; 2 pounds ricotta; ¾ cup milk; 1 lemon, halved; 2 cups fresh breadcrumbs; 2 cups warm water (110 degrees); ½ teaspoon salt, plus extra to taste

Preparation info

One 12 inch -diameter pie, about
12
generous servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This is one of the most unusual of all Italian pastries. A pan is lined with layers of a thinly pulled dough, like strudel dough. Then a rich filling of eggs, ricotta, and artichokes (or chard) is placed over the dough and it is topped with more layers of dough. Traditionally, 33 layers of dough are used, though many modern versions use only 18 or 24 layers. You may substitute packaged phyllo dough.