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The same applies with social traditions shared within a society which reinforce the feelings of belonging to a bigger group. These are more apparent during certain events such as religious events, Holidays, weddings, funerals, and others.
Easter is an important religious celebration that commemorates the resurrection of Jesus from the dead. Countries around the globe observe this event with their own customs and this also includes foods. For example, Greece has a beautiful bread with dyed eggs called Tsoureki while Great Britain has its Hot Cross Buns. The French like to enjoy a gorgeous Leg of Lamb whereas the Spanish have their Hornazo stuffed bread. Let’s not forget that Brazilian Paçoca, a candy eaten on Good Friday!
In Italy, there’s a delicious list of Easter traditional foods like Torta Rustica, Colomba Cake, Brodetto Pasquale, Scarcedda, Casatiello Napoletano, Pizza di Pasqua, and more including Torta Pasqualina • Easter Pie!
Originally from Liguria, this incredible Easter Pie is one of the most popular dishes served during this religious event. Made with spinach or with other greens like Swiss chard or kale, and mixed in a nice ricotta filling along with a few cooked eggs inside the pie, it’s certainly the perfect recipe for this special celebration!
What makes Torta Pasqualina • Easter Pie so unique and impressive is that whole eggs are baked inside the pie and once sliced, there’s a gorgeous visual effect from the cooked eggs as long as they’re sliced through the middle of them. To obtain this effect right from the start, it’s wise to make a little mark on the crust or find a spot on your springform pan as a point of reference.
I’m sure from one Italian family to the next, this recipe has its own characteristics and flavors. Mine is not quite “traditional”. First, I wilt my spinach and kale in butter – I use the same method when I make my Creamed Spinach Steakhouse Style. Second, I add red peppers when I sauté my onions – not only do they give a nice color but also add some sweetness to the dish. Third, I season it with some of my homemade Italian seasoning – like my husband loves to say… it’s an all-purpose blend. Lastly, I use puff pastry!!!
That’s right, puff pastry! Before Club Foody, I was making it from scratch (recipe below) but being insanely busy and always lacking time, I opted for pre-made puff pastry. Frankly, I prefer it over the “traditional” dough as it gives a nice buttery flavor to the pie. If you have more time on your hands, then go ahead and make the dough. Now if you really want to be traditional “all the way”, you’ll have to roll 33 sheets of very thin dough… one for every year of Jesus’ life!
In the ricotta filling as well as when I sprinkle it on top of the eggs before placing the top dough, I use Grana Padano. The reason why I have so many recipes with this kind of cheese is we buy a big brick at Costco. Parmigiano-Reggiano is another great substitute.
After the pie comes out from the oven, I like to let it rest for 30 minutes before removing it from the springform pan. Although you can enjoy it warm, it is traditionally served at room temperature. This is a nice meal to pair with a nice crisp white wine such as Pinot Grigio.
Festive, colorful, tasty and beautiful, Torta Pasqualina • Easter Pie is quite impressive… perfect for Easter Sunday! This beloved Italian savory dish is certainly a flavorful recipe to make for your family. Start a new tradition this year by serving this spectacular healthy pie!
Bon Appétit!
DOUGH
• 4 cups unbleached all-purpose flour, plus more as needed
• 1 tsp. salt
• 1 large egg
• 1/3 cup olive oil
• ¾ cups water, room temperature
In a large bowl, add flour and salt; stir well. Make a well in the center. Add egg and oil; stir. Slowly add ¼ cup of water to the center and mix, bringing the flour to the center. Add another ¼ cup of water and continue mixing before adding more if needed until the dough comes together.
Transfer to a lightly floured work surface and knead until the dough is soft, about 3 minutes, adding more flour if the dough is sticky.
Wrap it in plastic film and set aside at room temperature for 30 minutes or transfer to the fridge overnight. Next day, take the dough out and bring it back to room temperature while making the filling.
On a lightly floured work surface, divide dough into 8 equal pieces and form a ball with each; cover with cling film.
Working with one at a time, roll the 4 balls down (floured as well) to about 1/16-inch thick.
Drizzle a little olive oil on top of one circle, spread it out evenly and dust with flour. Place another circle of dough on top of the first one and repeat with oil and flour until all 4 are stacked on top of each other. When placing the top one, simply dust with flour; no oil. Roll the sheets of dough into a 10 ½ to 11-inch circle.
Lightly brush oil in a 9-inch springform pan and dust with flour. Transfer the stacked dough into the pan before adding the filling.
Make the other 4 layer stacked dough to top the pie – do not dust the top dough with flour. Proceed with the recipe.
Here are several more delicious Italian recipes for you to enjoy…
– Chicken Sorrentino
– Eggplant Rollatini
– Zabaione
– Veal Marsala
– Lamb Ragù
– Gnudi aka Malfatti
– Spaghetti alla Carbonara
– Cannoli
and for even more International recipes, click on this link… Recipe Category • International
For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/torta-pasqualina-easter-pie/
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
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