Torta Pasqualina

Ingredients

Equipment Needed

• •25-centimeter (10-inch) springform pan or deep pie dish
• •Thin rolling pin
• •Large work surface for stretching dough
• •Pastry brush for olive oil
• •Fine-mesh strainer for draining ricotta

Instructions

1. 1

   Make the dough

   Mound the flour on a wooden board and make a well in the center. Add the salt, three tablespoons olive oil, and half the warm water. Begin mixing with a fork, gradually incorporating flour from the walls of the well. Add more water as needed until a shaggy dough forms. Knead vigorously for 10 minutes until the dough is smooth, elastic, and springs back when pressed. It should feel like your earlobe. Divide into 8 equal pieces, shape into balls, coat lightly with oil, cover with a damp towel, and rest for at least 30 minutes. The dough must relax or it will fight you.

   This dough contains no eggs, which is intentional. Eggs would make it too rich and prevent the proper stretching. The olive oil provides pliability.
2. 2

   Prepare the greens

   Bring a large pot of salted water to a boil. Add the chard or spinach and cook until completely tender, about 5 minutes for chard, 2 minutes for spinach. Drain and run under cold water to stop the cooking. When cool enough to handle, squeeze the greens with your hands until absolutely dry. This is critical. Wet greens will make soggy pastry. Chop the greens finely.

3. 3

   Build the filling base

   Heat three tablespoons olive oil in a large skillet over medium heat. Add the onion and cook slowly until soft and translucent, about 8 minutes. The onion must not brown. Add the garlic and cook one minute more. Add the chopped greens and stir to combine. Cook for 3 minutes to drive off any remaining moisture. Transfer to a large bowl and let cool completely.

4. 4

   Complete the filling

   To the cooled greens, add the drained ricotta, Parmigiano-Reggiano, marjoram, nutmeg, and generous seasoning of salt and pepper. Beat 6 eggs lightly and fold them into the mixture. The filling should be cohesive but not wet. Taste and adjust the seasoning. Remember that the eggs and cheese are unseasoned, so the filling needs enough salt to carry the whole pie.

   If your ricotta is very wet, drain it in a fine-mesh strainer over a bowl for at least 2 hours, or overnight in the refrigerator. Excess liquid is the enemy of crisp pastry.
5. 5

   Stretch the dough

   Work on a large, lightly floured surface. Take one ball of dough and roll it with a thin rolling pin as far as it will go. Then, using the backs of your hands with fingers curled under, stretch the dough from the center outward, working around the circle, pulling gently until it becomes nearly transparent. You should be able to see your hand through it. The sheet should be larger than your pan. Set aside on a floured towel and repeat with remaining dough balls. Work quickly once stretched, as the dough will dry out.

6. 6

   Assemble the bottom layers

   Preheat your oven to 190°C (375°F). Brush a 25-centimeter springform pan or deep pie dish generously with olive oil. Drape the first sheet of dough into the pan, letting the excess hang over the edges. Brush thoroughly with olive oil. Repeat with 3 more sheets, brushing each with oil. The layers should completely cover the bottom and sides with overhang on all sides. These bottom layers create the structural foundation.

7. 7

   Add the filling and eggs

   Spread the filling evenly over the bottom layers, smoothing the surface. Using the back of a spoon, make 5 evenly spaced wells in the filling, pressing down to create deep indentations but not breaking through to the pastry. Crack one whole egg into each well, keeping the yolks intact. These eggs are the surprise inside, the golden centers that appear when you slice the finished pie.

8. 8

   Complete the top layers

   Drape the remaining 4 sheets of dough over the filling, one at a time, brushing each thoroughly with olive oil. Take care not to disturb the eggs beneath. Gather the overhanging edges of all the dough sheets and roll them inward to form a decorative border, sealing the filling completely. Brush the top generously with olive oil. Using a sharp knife, cut 3 small slits in the top to allow steam to escape.

9. 9

   Bake until golden

   Bake for 50 to 60 minutes, until the top is deep golden brown and the pastry sounds hollow when tapped. The layers should be crisp and shattering, not soft. If the top browns too quickly, tent loosely with foil for the final 15 minutes. Remove from the oven and let rest in the pan for at least 20 minutes before unmolding. The pie needs this time to set, and the filling will slice more cleanly when slightly cooled.

10. 10

    Serve properly

    Remove the springform ring carefully. Torta Pasqualina is served warm or at room temperature, never hot from the oven. Cut into wedges with a sharp knife, taking care to cut cleanly through the eggs. Each slice should reveal the layers of pastry, the green filling, and the golden yolk at its center. This is the moment that justifies all the work.

Chef Tips

• •Marjoram is essential. Do not substitute oregano, which is too aggressive. If you cannot find fresh marjoram, use half the amount of dried, but fresh is strongly preferred. This herb is the signature of Ligurian cooking.
• •The traditional Ligurian cheese is prescinsêua, a fresh curdled milk with a slight tang. If you travel to Genoa, seek it out. At home, the best substitute is a mixture of ricotta and a spoonful of plain yogurt to add brightness.
• •Torta Pasqualina improves overnight. The flavors meld, the pastry remains crisp if stored uncovered, and the pie slices more cleanly when fully cooled. Many Ligurian families bake it on Saturday for Easter Sunday lunch.
• •The eggs inside should have set whites but yolks that are still soft and slightly runny. If you prefer fully set yolks, add 5 to 10 minutes to the baking time. But the traditional preparation leaves them golden and flowing.

Advance Preparation

• •The dough can be made one day ahead and refrigerated. Bring to room temperature before stretching.
• •The filling (without the eggs that go inside) can be prepared one day ahead and refrigerated.
• •The fully baked pie keeps at room temperature, loosely covered, for up to 2 days. It does not require refrigeration within this time and in fact tastes better at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)