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How to make the torta pasqualina:
Make a soft dough with flour, oil, a pinch of salt and cold water. Knead well
until the dough becomes elastic. Divide the dough into 12-18 balls the
size of an egg, keeping each one in a wet cloth and set aside. In the
meantime prepare the stuffing as follows:
Wash the artichokes and cut them into thin slices. Sauté the onion and
parsley with oil, add the artichokes and cook for 15 min. Let cool.
Then combine Parmigiano and ricotta with 3 eggs, add salt and pepper and
mix with the sautéed artichokes. Set aside.
Flatten each piece of dough, one at a time, making each a very thin
disk, larger than the baking pan you are going to use. Place the first
circle of dough in a greased 12-in. baking pan, making sure the dough is
about 1/2-in. wider than the pan, and brush the surface with oil.
Place another disk over it and repeat until you have used 6-9 disks. Pour the
stuffing over and make 6 small cavities close to the border. Pour a raw
egg into each cavity and sprinkle each with salt, pepper, Parmigiano and
butter flakes.
Cover with all the remaining disks of dough, each brushed with oil. Pinch the
borders of the torta pasqualina
and trim the excess dough, prick the top of the pie in a few
places and then brush with oil.
Torta pasqualina can be made with other vegetables instead of
artichokes. Bake the torta pasqualina
for about one hour at 400ºF and serve at room
temperature.
Recipe courtesy of The Italian Trade Commission.
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