Pasqualina Cake Recipe by on 01-04-2014 [Updated on 18-04-2017]
The pasqualina cake is a typical Ligurian Easter recipe, it is prepared with a dough made of flour, water and oil spread into thin sheets which is then stuffed with chard and / or spinach, ricotta and whole eggs that will become hard-boiled in cooking. It goes without saying that each area / family has its own recipe, often the filling is enriched with artichokes, peas, the vegetables to be used are stewed or sautéed in a pan and pasta brisee or puff pastry is used as a shell in the more modern versions. This is the recipe for the pasqualina cake that a Genoese friend gave me, I found it perfect for my tastes, but I'm curious to know your family recipes, so if you want to leave the recipes in the comments, I'll be happy to read them :) I greet you and wish you a good day.
How to make the Pasqualina cake
To prepare the brisée: here the recipe
Stew the vegetables in a large pan covered with a lid
Drain the water well, squeeze and chop the vegetables and put them in a bowl with the ricotta, pecorino, an egg, salt and pepper
Stir until you get a homogeneous filling
Line a hinged mold with a first disc of dough, prick the base and pour the resulting ripiebo inside
With the back of a spoon, form some hollows and go there to lay the 3 gently shelled eggs.
Cover with the other disc of dough, close sealing the edges well, then pierce the surface and brush with a little milk. Bake the pasqualina cake in a preheated oven at 190 ° and bake for 45 minutes
Let it cool down, then remove the Easter cake from the mold and serve
And here is the slice with the egg :)