Italian
Torta Pasqualina
by Manu Food · 60K subscribers on YouTube
A traditional Italian Easter savory pie made with a thin, layered 'pasta matta' (fake puff pastry) and filled with ricotta, mixed cured meats, Parmesan, and eggs.
- Cook
- 55 min
- Difficulty
- medium
Ingredients
10 items- 500 gFlour
- 500 gManitoba Flour
- 30 tbspExtra Virgin Olive Oil
- 20 gSalt
- 550 mlWaterroom temperature
- 300 gRicotta Romana
- 400 gSalumi Mistimixed cured meats
- Parmigianoto taste, grated
- Black Pepperto taste
- 4 pcsEggplaced whole on top of filling
Method
- Mix the two flours (00 and Manitoba) together. Make a well in the center, add olive oil, salt, and room-temperature water. Knead for 7–8 minutes until smooth.
- Divide the dough into balls of about 80 g each, cover with plastic wrap, and let rest for at least 30 minutes so the gluten relaxes.
- Prepare the filling: in a bowl combine ricotta, mixed cured meats, grated Parmesan, and black pepper. Mix well.
- Roll out each ball of dough very thin. Brush one layer with olive oil, place another layer on top, brush again, and repeat until you have 8 layers. Repeat to make a second disc of 8 layers.
- Grease a round baking pan with olive oil. Line the pan with one of the layered discs, pressing it into the bottom and sides.
- Spread the ricotta mixture evenly inside the pie shell. Make 4 small wells and crack an egg into each well.
- Cover with the second layered disc, sealing the edges well. Brush the top with olive oil.
- Bake in a preheated oven at 175°C (350°F) for 50–60 minutes until golden brown. Let cool slightly before serving.
