Torta Pasqualina, the popular pie from Genoa, is traditionally
served on Easter day as an appetiser. Usually prepared with several layers of
homemade thin sheets of pastry – sort of phyllo -, the pie is stuffed with
vegetables, ricotta, Parmesan, marjoram and eggs. The Swiss chard is the main
ingredient but you can find different versions of the dish with both chard and
artichokes or with only artichokes. Each family has its own recipe in Genoa. A
true inspiration.
My Torta
Pasqualina
In my recipe I replace the original phyllo pastry with
the brisée, which I find easier to make and lighter to eat. Finally, I add
fresh green peas to the chard to enhance the sweetness and the colours
of the new season, whereas the heart-shape tin would highlight the feast's celebration.
For the pastry:
300 g white flour ‘00’
150 g cold butter, chopped
A pinch of salt
50 ml very cold water
For the filling:
1 large onion, finely chopped
500 g young Swiss chard, washed and drained, stalks
removed and chopped, leaves roughly cut
250 g fresh green peas, shelled
250 g ricotta
30 g freshly grated pecorino
30 g freshly grated Parmesan
4 large eggs
¼ teaspoon freshly ground nutmeg
A good handful of fresh marjoram
1 yolk
Salt and freshly ground black
pepper
Extra virgin olive oil
Serves 8
Preparation time: 60 minutes
Cooking time: 75 minutes
1. In
a large bowl, place flour, salt and butter and with the tips of your fingers
quickly mix the ingredients together. Mix in water and rapidly knead to smooth
dough. Wrap it in cling film and leave to rest in the fridge for at least 30
minutes.
2.
In
a large frying pan, heat 1 tablespoon of oil and soften the onion with a pinch
of salt on low heat for 10 minutes, stirring from time to time, until
translucent.
3. Stir
in the chard stalks and cook covered for 5 minutes. Add the chard leaves and
sauté for another 5 minutes until the leaves have wilted and the stalks have
softened. Increase the heat and cook, stirring frequently, until the water has
completely evaporated. You want the mixture to be dry. Remove from the heat and set aside to cool a
bit.
4.
In
a small pan, bring 500 ml of water to the boil and cook the peas for 5 minutes.
Drain and stir into the chard.
5. Place
the vegetables in a large bowl. Incorporate the cheeses, the nutmeg, 1 egg and
the marjoram, a good pinch of salt and a generous grind of pepper. Mix
together.
6.
Preheat
the oven to 180°C.
- On a floured work surface, roll out 2/3 of the
pastry into a thinly circle (35 cm diameter). Transfer to a round (22 cm)
spring-form cake tin with 5 cm high sides.
- Spoon in the filling and with the spoon create three
egg-sized holes. Break an egg into each hole. Roll out the remaining
pastry to a small circle (22 cm) and lay on top. Twist the edges to seal,
brush with the yolk and prick a few times with a fork.
9.
Bake
for 50 minutes until cooked and golden.
10. Leave to cool for 15 minutes before
serving.
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