Pasqualina cake

Like any self-respecting party, Easter also requires a very specific menu. In fact, tradition teaches us to start the Easter lunch with hard-boiled eggs painted in the most cheerful and lively colors, a symbol of the rebirth of Nature after the long and cold winter. To follow, you cannot miss the classic savory pie prepared with herbs (or spinach) and eggs, which takes the name of Pasqualina cake. The classic Pasqualina cake, with an extremely complex processing, was prepared with 33 very thin layers of dough mixed with water, salt and flour, in memory of the years of Christ. Today I propose a faster but equally impressive variant. Let's find out what it is.

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 205 KCal Calories per serving

• Ingrediants

  For the cake

  • 300 g (5 medium) of eggs
  • 750 g of spinach
  • q.s. of salt
  • 100 g of robiola
  • 125 g of fresh ricotta
  • q.s. of pepper
  • 2 discs (460 g) of puff pastry
  • a drop of extra virgin olive oil
  • 50 g of grated Parmesan cheese
  • 1 clove of garlic

  To brush

  • 60 g (1 medium) of eggs

  Materials Needed

  • Oven pan with a diameter of 28 cm
  • Baking paper
  • Fork
  • Brush
  • Large bowl and bowls
  • Wooden ladles
  • Steamer
  • Pan to season the spinach
  • Food cutting board
  • Pizza wheel or sharp knife
  • Knife or crescent for spinach

  Preparation

  1. Steam the fresh spinach, after having carefully cleaned and deprived of the inedible parts.
  2. Transfer the spinach to a cutting board and cut them into small pieces with the crescent or a knife, preferably ceramic.
  3. Sauté the spinach in a pan for a few minutes, flavoring them with a drop of extra virgin olive oil, salt, pepper and a clove of garlic.
  4. After the spinach has cooled, transfer them to a large bowl, add the fresh ricotta, the grated parmesan, the robiola and season with salt and pepper if necessary. Mix the mixture well until you get a rather thick cream.

  The extra idea
  Those who wish can replace the cheeses with others with a more intense flavor. For example, you can replace ricotta with a tasty smoothed cheese (eg Fontina Valle d'Aosta).

  5. Arrange the first sheet of pasta in an oven pan with a diameter of 28 cm; make holes with the tines of the fork, so that the cake can "breathe" even from below and cook perfectly.
  6. Pour the spinach and cheese sauce into the pan and level well. With a spoon, make 4 hollows on the outermost part of the cream, and one in the center: the "holes" will be used to accommodate the eggs (we recommend that you refer to the video).
  7. Shell the eggs and arrange them delicately in each bowl, being careful not to break the yolks.
  8. At this point, cover with the other disc of puff pastry, from which we would have cut out the outermost edge to obtain a "lid" of the right size.
  9. Close the flaps of the cake, pinching the pastry with your hands. Prick the pastry again with the prongs of the fork.
  10. With the scraps of puff pastry, make a bow and place it in the center of the cake.
  11. Beat the remaining egg with a fork and brush the edge of the cake and the bow: in this way, the brushed parts of the quiche will be darker and golden.
  12. Bake in a hot oven at a temperature of 220 ° C for 15 minutes; then, lower the heat to 180 ° C and continue cooking for another 15-25 minutes, until the cake is well colored.
  13. Serve warm or cold.

  Alice's comment - PersonalCooker

  The Pasqualina cake is therefore ready. You can serve it warm or even cold: in the latter case, you can prepare it well in advance and transport it, perhaps for a pleasant picnic the day after Easter. Happy holidays to you all!

  Nutritional values ​​and Health Comment on the recipe

  Alice's Easter cake is a single dish rich in all three energetic macronutrients.Due to the presence of puff pastry, the intake of fat is much higher than that recommended in the ordinary diet, even if (using a product based on margarine) that of cholesterol is less excessive than one might think. Proteins are abundant and of high biological value; shame about the low intake of dietary fiber. The pasqualina cake can be consumed "alone" in portions of 200g, or contextualized in a menu without exceeding 80g.