• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sos Italian – Learn Italian online

Online Italian lessons, Italian culture, Italian translation

  • About
    • Awards
  • Choose me
    • Online Italian Lessons
    • English > Italian Translations
    • Proofreading of Italian Texts
  • Resources
    • Teaching aids
    • Teaching and Learning
    • Translation
  • About
    • Awards
  • Choose me
    • Online Italian Lessons
    • English > Italian Translations
    • Proofreading of Italian Texts
  • Resources
    • Teaching aids
    • Teaching and Learning
    • Translation
  • Home
  • My Blog
  • Learn Italian
    • Test your Italian
    • Exercises
  • Italian books
    • Grammar books
  • Online Italian courses
  • Contacts
  • Subscribe
  • Home
  • My Blog
  • Learn Italian
    • Test your Italian
    • Exercises
  • Italian books
    • Grammar books
  • Online Italian courses
  • Contacts
  • Subscribe

Pasqualina pie

Last Modified: March 31, 2021

La torta pasqualina è una tipica torta pasquale che di solito si mangia in Italia a pasqua. La torta pasqualina è originaria della Liguria ma è piuttosto famosa in tutta Italia.

Pasqualina pie is a typical Easter Pie that we generally eat in Italy on Easter. Pasqualina pie comes from Liguria but it’s quite famous in whole Italy.

E’ piuttosto facile da cucinare, bella da vedere ed è molto gustosa.

It’s pretty easy to cook, beautiful to look at and It’s very tasty.

Quindi, vediamo la ricotta per cucinare questa deliziosa torta salata pasquale italiana.

So, let’s see the recipe to cook this delicious Italian easter savoury pie.

Ingredienti

1kg di spinaci
350g di ricotta
4 uova
2 fogli di pasta brisé
3 fette di cipolla
4 cucchiai di Parmigiano
Sale
2 cucchiai di olio

Procedimento

  1. Lavate gli spinaci con attenzione e scolateli bene per eliminare l’acqua in eccesso.
  2. In una padella larga, scaldate l’olio, aggiungete la cipolla e cuocete finché la cipolla non risulterà dorata. Poi, aggiungete gli spinaci, mischiate e cuoceteli per 10/15 minuti o fino a che non si saranno ammorbiditi e tutta l’acqua non sarà evaporata. A questo punto, spegnete il fornello e lasciateli raffreddare.
  3. Quando gli spinaci sono freddi, aggiungete la ricotta – dopo aver tolto tutti i liquidi – il Parmigiano, il sale, un uomo e amalgamate bene tutti gli ingredienti.
  4. Imburrate una teglia da 20 cm e posizionate un foglio di pasta brisè sul fondo. Aggiungete il compost di spinaci e trasferite tutto in frigo per 30 minuti.
  5. Con un cucchiaio fate tre buchi, più o meno profondi 5cm, nel composto di spinaci e rompete un uovo in ogni buco.
  6. Mettete una sfoglia di pasta brisé sopra al composto di spinaci per chiudere la torta, premete i bordi per sigillare la torta e bucherellate la superficie con una forchetta.
  7. Mettete la teglia in frigo per 30 minuti.
  8. Preriscaldate il forno a 180°C
  9. Cuocete per circa un’ora.
  10. Fate raffreddare la torta Pasqualina e servite.

Ingredients

1kg of spinach
350g of ricotta
4 eggs
2 sheets of shortcrust pastry
3 onion slices
4 spoons of Parmisan
Salt
2 Spoons of oil

Method

  1. Wash the spinach carefully and shake off the excess water.
  2. Heat the oil in a large saucepan, add the onion and cook until the onion is golden. Then, add the spinach, mix and and cook for 10/15 minutes or until they have softened and all the water has evaporated. Then turn off the heat and let them cool.
  3. When the spinach is cool, add the ricotta – drained from its water – the Parmisan, the salt, an egg and mix carefully.
  4. Butter a deep 20cm cake tin and line it with one of the sheets of shortcrust pastry. Pour in the spinach mixture and put the tin in the fridge for 30 minutes.
  5. With a spoon make three holes, more or less 5cm deep, in the spinach mixture and crack one egg into each hole.
  6. Put a sheet of shortcrust pastry on top of the mixture, press edges to seal and with a fork make some holes in it.
  7. Put the tin in the fridge for 30 minutes.
  8. Preheat the oven to 180°C
  9. Bake for 1 hour.
  10. Allow Pasqualina pie to cool and then serve.

Se volete fare la pasta brisé a casa, ecco gli ingredienti e il procedimento:

If you want to make shortcrust pastry at home, here are the ingredients and the method to follow:

Ingredienti per il panetto

200 gr farina
80 g olio extravergine
70 g acqua fredda
sale

Procedimento

  1. Mettete la farina, il sale, e l’olio in un mixer e fatelo girare. Aggiungete l’acqua e fate ancora qualche giro.
  2. Trasferite l’impasto su un piano di lavoro e lavoratelo velocemente finché risulterà liscio.
  3. Avvolgete il panetto nella pellicola e mettetelo in frigo per 30 minuti.
  4. Dividete il panetto in 4 parti.
  5. Stendete l’impasto finemente, dello spessore di circa 5 mm. Usate due sfoglie per la base della torta Pasqualina e due sfoglie per la copertura.

Dough ingredients

200 g all-purpose flour
80 g Extra virgin olive oil
70 g cold water
Salt

Method

  1. Put flour, salt, and oil in a food processor to combine. Add water and combine.
  2. Take the dough to a work surface and knead it briefly until smooth.
  3. Wrap the dough in clear film plastic wrap and put it in the fridge for 30 minutes.
  4. Divide the dough in 4 parts.
  5. Roll out every part thinly, around 5 mm in thickness. Use two sheets of shortcrust pastry for the base of your Pasqualina pie and two for the top.

Se vi è piaciuta la ricetta della torta pasqualina, non dimenticatevi di condividerla!

If you liked the recipe of Pasqualina pie, don’t forget to share it!


Credits

Original images by anncapictures and MaxG

Related Posts:

  • Six famous Italian desserts
    Six famous Italian desserts
  • Guilt-free chocolate cake
    Guilt-free chocolate cake
  • Easter in Italy - Special celebrations
    Easter in Italy - Special celebrations

Category: English-Italian texts, Italian food and drinksTag: italian food, Italian recipes, learn Italian, Sos Italian cooking

Previous Post: « What do qui, qua, lì, là mean?
Next Post: How to use the Italian word ecco ecco in Italian»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

seven + eleven =

Primary Sidebar

Italian grammar: beginner to advanced

Newsletter

Join my newsletter and get a piece of Italy delivered right into your inbox!

Learn Italian with my online courses

Sos Italian - Online Italian classes

Categories

  • Culture
  • English-Italian texts
  • Grammar
  • Italian food and drinks
  • Italian Language Certifications
  • Learn Italian
  • Learning
  • Teaching
  • Translation
  • Travel
  • Uncategorized

Advertising

Archives

  • Popular

Footer

Terms and Conditions

© Copyright En

Privacy Policy

Termini e Condizioni

© Copyright It

P. Iva: 02736390028

Copyright © 2023

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookies should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

This website uses Pixel Facebook to better measure, optimize, and retarget our marketing campaigns.

This website uses AdSense to enable an analysis of the use of the website and to allow third party vendors, including Google, to use cookies to serve ads based on a user’s prior visits to this website or other websites.

Keeping these cookies enabled helps us improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Privacy and Cookie Policy

Powered by  GDPR Cookie Compliance