Salt Cake Pasqualina
I present to you a typical Italian recipe with a taste of a holiday. Salt Cake Pasqualina is from the Genoa area and is probably one of the most famous traditional Easter dishes in Italy. The wonderful homemade dough has a delightful filling of classic spring ingredients, mature cheeses and many eggs. This pie is fantastic, both hot and cold. Ideal for lunch, accompanied by a soup or salad, is also suitable as a starter for dinner. It is not very difficult to do, but requires a little patience. To make cooking easier, you can prepare the dough and the green stuffing from the previous day.
The proportion is for 8-10 servings (slices).
For the dough:
- 2 cups of white universal flour
- ½ cup of olive oil
- 1 tbs salt, water (about 1 cup)
For the stuffing:
- spinach and mangold (usually about 3 bunches spinach and 4 bunches
mangold). For my recipe I only used 2 large spinach bunches
- 40 g butter
- 1 onion, finely chopped
- 2 eggs
- ½ cup of Parmigiano-Reggiano cheese, finely grated
- 1 pack of ricotta cheese
- 1 tbs dried oregano (in the original recipe they use the maggiorana)
- freshly ground black pepper to taste.
- For the recipe you will need another 5 eggs, which you will add at the end to
make the feast a feast for the eyes.
Make a dough, mix well, wrap in stretch foil and store in the fridge for at least 30 minutes. Wash, clean and cut spinach. Dry it as much as possible. Dip the finely chopped onion in a little butter, add the spinach. Cook until the moisture comes out completely. Let it cool down. Add the two mixed eggs, parmesan cheese, ricotta, oregano, pinch of salt and pepper. Roll the dough 3 mm thick. Use a tray whose bottom can be removed, so you can easily remove the finished pie. Grease the mold well, let the dough cover the bottom and walls of the baking mold. Pour the stuffing and spread it evenly. Make 5 sockets with the bottom of a spoon, each of them knocking one egg. Roll out another circular piece of pie plate dough and turn the edges to shape the beautiful appearance of the bake. Lubricate the top bark well with olive oil. Bake with a sharp knife in the middle to let the steam go out and not blow, and bake at 180°C for exactly 1 hour. Cool well before cutting a pie.