Torta Pasqualina all’Antica

Name: Torta Pasqualina all’Antica (Traditional Easter Pie)
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 5 cups/600 g unbleached flour; 6 tablespoons/90 ml Ligurian extravirgin olive oil; Fine sea salt; 1 pound/450 g spinach and/or beet greens and/or borage or fresh baby artichokes; Juice of ½ lemon (if you are using artichokes); 12 ounces/350 g prescinseua or fresh ricotta cheese; 1 tablespoon/7 g sweet butter; ½ onion, minced; 6 eggs; 2 ounces/60 g fresh, unseasoned bread crumbs; 3½ ounces/1 dl whole milk; 4 sprigs fresh marjoram, chopped; Freshly ground black pepper; Fine sea salt to taste; 2 ounces/50 g sweet butter, cut into 4 pieces; Ligurian extravirgin olive oil; 5 to 6 ounces/125 to 150 g freshly grated Parmigiano-Reggiano

Traditional Easter Pie

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Torta Pasqualina is a Ligurian classic that is the centerpiece of meals throughout the Riviera on Easter Sunday. So popular is this dish, however, that it can be found throughout the year in good restaurants and home kitchens. This is a dish that was once composed of 33 layers of ingredients. Each layer represented a year in the life of Christ. It has evolved in modern times to something that may or may not be 33 layers, but it is still associated with its original inspiration.

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