Torta Pasqualina for Easter

Growing up in New Jersey, I had a lot of Italian American friends (still do!!).   Their mothers were the BEST cooks and I couldn't wait to go their homes after school to see what was cooking.

Most of them were Southern Italians and served Torta Rustica for Easter, however, every once in a while this Torta Pasqualina would make its way into my belly.........it hails from Liguria.

Of course the moms made their own dough (pasta frolla), but I adapted the recipe and used frozen puff pastry.    I added a few of my own tastes and ingredients to make this one beautiful Easter tart.

*not to confuse you.......the filling will need 2 eggs mixed in with the ricotta, and you will need an additional 4-5 eggs for the hardboiled egg effect (a total of 6 eggs).

** another note:  use SMALL eggs, so the eggs take on a nice shape when cooked inside the filling.

I hope you try it.

Here is my version, and Happy Easter!

Torta Pasqualina:

2 sheets of frozen puff pastry, defrosted

4 SMALL eggs is using an 8" springform pan, 5 eggs if using a 9" (you will crack these into the mixture and they will come out fully cooked)

16 oz. fresh ricotta

2 eggs (for mixing in with the ricotta filling)

1 cup of grated Pecorino cheese

freshly grated nutmeg

large bag or bunch of fresh spinach (NOT BABY SPINACH)

lots of salt & pepper

1 onion, diced

2 cloves garlic, minced

4 anchovies (optional)

Wash your spinach leaves.  

Start by cooking your spinach in a saute pan with some of the water clinging to it.   It will shrink to nothing.   Remove from the pan, and when it's cool enough to handle, squeeze all the liquid out.   Place in a big bowl.

Next, saute the onion and garlic in some olive oil until translucent.   Add to the spinach mixture.

Add in the ricotta, pecorino, 2 eggs and nutmeg to the spinach mixture.  

It's important to season your mixture liberally with salt & pepper.

Roll out one of the sheets of puff pastry and line a springform pan (I used an 8", but you can have a flatter torta using a 9" size).

Fill the pastry with the filling.  

      

Make 4 (or 5) wells  (depending on the size of your springform pan) with the back of a spoon and crack a SMALL egg into each well.  (If you use extra large eggs, they will not cook properly).

Lay an anchovy in between each egg.   Gives it the best flavor, trust me.

Now roll out the second piece of puff pastry (always make sure your pastry is COLD).

Cut into a 14" circle and press on top, folding the sides over to seal up the torta.

Cut slits in the pastry where the eggs are, and brush with egg wash for a nice shiny look.

Bake on a baking sheet for 1 hour at 350F (keep an eye to make sure it's not getting too dark).

Let cool for at least an hour before slicing.

This is delicious warm or at room temperature.   Once you refrigerate it, the pastry gets soggy, so best to serve that day.

Enjoy!