Torta Pasqualina with Ricotta and Spinach | Italian Tart
(0)
Under an hour
Sezamo
O tartă clasică italiană din Liguria, cu aluat fraged auriu, umplutură cremoasă de brânză ricotta și spanac aromat, desăvârșită cu parmezan. Rumenită perfect la cuptor, este ideală atât caldă, cât și rece.
Preparation method
Preparing the dough
In a large bowl, mix the flour with the salt. Gradually add the extra virgin olive oil and cold still water, kneading until you get a smooth and elastic dough. Divide the dough into two parts (two-thirds for the base and one-third for the lid), cover them with plastic wrap and let them rest for 20 minutes.
Preparing the creamy filling
Heat a pan with one tablespoon of the prepared olive oil and sauté the crushed garlic for 30 seconds, then add the spinach and cook until completely wilted. Drain the excess liquid very well and chop finely.
In a bowl, mix the well-drained fresh ricotta with grated Parmesan, a pinch of salt, ground black pepper, and the sautéed spinach. Incorporate 2 eggs into the mixture until smooth and creamy.
Chef's tip
For an impeccably crispy crust, make sure the spinach and ricotta are well drained of whey or excess moisture before mixing.
Torta Pasqualina is just as delicious cold the next day, making it ideal for packed lunches, picnics, or an elegant autumn lunch.
55 min
Under an hour
