TORTA PASQUALINA

Ingredients

Dough:
2 lbs., 4 oz. four
4 oz. extra virgin olive oil
water
salt

Stuffing:
12 artichokes
1 lb. ricotta
1 cup olive oil
1/4 lb. grated Parmigiano
1 sprig parsley
2 oz. butter
1 small onion, chopped
9 eggs
salt
pepper

How to make the Artichoke Savory Pie:

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. Saute 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 sauteed 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 400°F and serve at room temperature.

Regional recipe from Liguria