Silverbeet and Ricotta Easter Pie torta Pasqualina Italian recipe Dinner- LateChef.com
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Italian Recipe

Appetizer

Serves 1
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Short Description

Easter is just around the corner, believe it or not. I love the work that goes into Italian Easter traditions, like pies that take days to make, and this torta pasqualina or Easter pie (pasqua means 'Easter' in Italian) is no exception. It's one of Liguria's iconic dishes (next to pesto of course) and the recipe has roots that can be traced back to the 15th or 16th century. It is also made with the season's best offerings: fresh herbs, green vegetables such as silverbeet and plenty of eggs. The dough is similar to that of Liguria's paper-thin focaccia di recco, made of just flour, water and a touch of olive oil, which is rolled and stretched until almost transparent and then layered to create the base and the top. The original torta pasqualina, it is said, called for 33 layers of dough to represent the 33 years of Christ. However, most recipes today will call for a total of four, two on the bottom and two on top, for a lovely flaky crust but one that's easier to make at home.


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