Torta Pasqualina

 Torta pasqualina finished dish

Torta pasqualina finished dish

LiguriaTorta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken along. This is a slightly simplified version as it uses pre prepared puff pastry. It’s good to know that doctors no longer say eating cholesterol is bad for you as it includes at least 10 eggs. Serves at least 6.

  • 500g puff pastry
  • 500g swiss chard or spinach, stalks removed
  • 1 small onion, finely chopped
  • 80g of parmesan or pecorino romano (or a mixture of both)
  • 1 tbsp chopped fresh marjoram or parsley
  • 10  eggs
  • 300g ricotta, passed through a sieve to remove lumps
  • 1 tbsp of single cream
  •  Olive oil
 Torta pasqualina ingredients

Torta pasqualina ingredients

Put the swiss chard, the onion and 2 tbsp of oil into a saucepan. Season with salt and people and cook over a medium heat until the chard is completely wilted. Allow to cool and squeeze out as much liquid as possible.

 Torta pasqualina wilting chard

Torta pasqualina wilting chard

Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.

Torta pasqualina filling

Torta pasqualina filling

In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.

 Torta pasqualina assembling pie

Torta pasqualina assembling pie

Roll out 2/3 of the pastry and use it to line an oiled cake tin. Make a layer with the chard. Cover with the ricotta. Crack 6 eggs, regularly spaced onto the surface.

 Torta pasqualina ready for the oven

Torta pasqualina ready for the oven

Roll out the remaining 1/3 of the pastry and use it to close the pie. Trim off the excess pastry and fold over and crimp the edges to seal. Brush with olive oil and bake at 180 °c for 45 minutes.

 Torta pasqualina after baking

Torta pasqualina after baking

Tagliatelle with lemon

Tagliatelle al limone. Serves 4

tagliatelle with lemon ingredients

tagliatelle with lemon
  • 400 grams  fresh tagliatelle
  • zest of 3 lemons — grated
  • 50   grams  butter
  • 50   grams  single cream
  • parmesan cheese
  • salt
  1. Melt the butter in a sauce pan until it starts to foam
  2. Add the zest from 2 of the lemons. When the butter is well flavoured with the zest, remove from the heat and stir in the cream. Season with salt to taste.
  3. Cook the tagliatelle, drain and add to the Lemon sauce. Mix gently.
  4. Turn out onto a warmed serving dish. Sprinkle on the zest of the third lemon and plenty of parmesan.

Note: Use unwaxed lemons for this dish – see comments.

Taglietelle with lemon

Tagliatelle with sausage and vegetable ragu

Serves 4

tagliatelle with sausage and vegetable ragu ingredients

  •   500 grams  fresh tagliatelle
  •   1      medium  carrot — roughly chopped
  •   1      stick  celery — roughly chopped
  •   1      medium  red onion — roughly chopped
  •   1      medium  courgette — diced
  •   400 grams  italian sausage — skinned
  •   2      tablespoons  cream
  •   1      glass  red wine
  •           olive oil
  •           salt
  •           parmesan cheese to serve
  1. Fry the carrot, celery and onion in a little olive oil for a few minutes.l
  2. Add the courgettes and cook for a few minutes longer.
  3. Add the sausage and mix well. Season with salt and fry for a few minutes
  4. Add the wine and allow it to partially evaporate.
  5. Reduce the heat and cook for a further 20 mins
  6. Remove from the heat and add the cream
  7. Serve with tagliatelle and parmesan.

taglatelle with sausage and vegetable ragu finished dish