Torta 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
300g ricotta, passed through a sieve to remove lumps
1 tbsp of single cream
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
Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.
Torta pasqualina filling
In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.
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
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.
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Ricotta pizza ingredients
Pastry for stuffed pizzas
500 g 00 flour
1/2 cube of fresh yeast (or 1 packet of dried)
50 cc olive oil
200 ml milk
1 tsp salt
Dissolve the yeast in the tepid milk
Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
Knead for about 10 minutes.
The dough doesn’t require much rising. Just leave it to rest for half an hour.
Pasta e ricotta. This is a very simple dish, but delicious all the same. The quality of the ricotta is very important. You can of course make this dish with ordinary supermarket ricotta and the results will be perfectly acceptable, but it will be much better with the fresh version. If you can find sheep’s milk ricotta, even better. This being Bari, I made it with it with orecchiette, but it goes with just about any type of pasta. There are lots of things you can add that change the character of the dish drastically. Serves 6.
pasta with ricotta ingredients
500 g pasta (any type)
500 g ricotta – the best you can find, preferably sheep’s milk.
You’re out of luck if you’re expecting a recipe for left over turkey 🙂 These were part of our new year’s eve dinner. This dish comes from puglia where they love cardoncelli mushrooms but I was in England when I cooked it so I used a mix of exotic mushrooms instead. Serves 6
Clean the mushrooms carefully. Fry in olive oil with the garlic, salt and pepper, over a high heat for about 10 minutes. Remove from the heat and chop finely.
Mash the potatoes and mix with the mushrooms, parsley, ricotta and egg. Mix with a wooden spoon until you have a smooth paste.
Roll out the pasta into thin sheets (about 2 mm thick). Cut into 7-8 cm rounds using a pastry cutter or wine glass.
Place a little of the mushroom mixture in the centre of each round.
Fold the pasta over to make the mezzalune (half moon) shapes. Be careful to exclude as much air as possible and to press down the edges well.
Cook the mezzelune in plenty of salted boiling water. Cooking time depends on the thickness of the pasta but shouldn’t be longer than 4-5 minutes. Serve with the tomato sauce.