Pasqualina pie – VIDEORECIPE

One of my favourite comfort food recipe! It recalls me home, my childhood and my grandma above all! It’s a typical Easter preparation made of vegetables, Ricotta cheese and eggs! For this special occasion I asked my mum to make it for me… thanks to her hands this is the masterpiece! Tasty!

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SERVES 6 PEOPLE

READY IN 1h 45′

INGREDIENTS:

2 cups all- purpose flour

2 pinch salt

3 tablespoons extra virgin olive oil

2 oz cold butter

9 tablespoons cold water

all-purpose flour to taste (for the pastry board)

extra virgin olive oil to taste

5 oz boiled chard

2 stewed artichokes

9 oz Ricotta cheese

salt to taste

5 tablespoons Parmesa cheese

2 eggs

oil to taste

STEP 1: MAKE THE CRUST

Place on the pastry board the flour, then add: salt, oil, butter and water and knead by hand until you get a ball. Wrap the dough with clingfilm and let it rest into the fridge for 30 minutes.

STEP 2: ROLL THE DOUGH

Remove the dough from the fridge and cut it in two pieces. Roll them out with a rolling pin (on a lightly floured pastry board) to get two thin sheets.

STEP 3: PLACE IN BAKING TIN

Brush a baking tin with some oil, then place one of the two sheets in it.

STEP 4: MAKE THE FILLING

Cut the chard, then mix it with artichokes, Ricotta cheese, salt, Parmesan cheese and 2 eggs.

STEP 5: FILL THE PIE

Pierce the dough sheet with a fork, then place the filling on it.

STEP 6: ADD EGGS

Place the two eggs in the filling (pay attention not to broke them!).

STEP 7: COVER THE PIE

Cover the filling with the second dough sheet, then brush the surface with oil and pierce it with a fork.

STEP 8: COOK

Cook the pie in preheated oven at 180°C for about 50 minutes.