Torta Pasqualina

GialloZafferano’s selected torta pasqualina is a Ligurian Easter pie made with eighteen thin layers of its own pastry. Chard and ricotta form separate fillings, with seven whole eggs set into wells between them and revealed when the pie is sliced.

Flour, water, olive oil and salt make an elastic dough that is divided and rested. Chard leaves, with their stems removed, cook with onion, oil, salt and pepper before draining and cooling.

Two eggs, grated Parmigiano Reggiano and marjoram bind the chard mixture. A separate cow’s-milk ricotta filling combines three additional eggs, another cheese portion, nutmeg and salt.

Ten thin, oil-brushed sheets form the base in an oiled tin. Chard and ricotta fill the shell; seven further raw whole eggs enter the wells, receive a third cheese portion and are covered with eight more pastry sheets.

The edges are rolled into a cord and the top is snipped before baking. Once the whole pie has cooled to lukewarm, it is cut and served, with layered pastry around the greens, creamy ricotta and cooked eggs.