Ancient Italian Recipe (1300) still in the Easter tradition.
PASTA BRISÉ 2 packs • 450 kcal
RICOTTA 250 gr • 146 kcal
PARMESAN CHEESE 70 gr • 374 kcal
EGGS 6 • 470 kcal
NUTMEG TO taste
BLACK PEPPER TO taste • 79 kcal
SEA SALT qb • 79 kcal
(kcal are intended for 100gr)
EXTRA VIRGIN OLIVE OIL TO taste • 79 kcal
BOILED SPINACH , 500 g • 24 kcal
1.Mix the cow’s ricotta with 20 grams of grated Parmesan, an egg, a grated nutmeg and a pinch of salt. Make a cream and let it rest in the fridge. Boil the spinach, squeeze, salt and drain. Heat the oil in a pan and garlic and add the spinach. Let them cook few mns and extinguish the fire. Let cool and transfer them on a cutting board to make them into small pieces. In a bowl, mix them with an egg, 50 grams of Parmesan and a nice grating of pepper, mixing everything well and obtaining a soft cream.
2.Line a hinged baking pan with baking paper and lay on it a first plate of brisé dough. Punch holes the base of pasta with a fork to avoid that, in cooking, bubbles may form that would ruin the recipe. Fill it with the cream of spinach and level it well, avoiding empty spaces and air bubbles. Add the ricotta cream and spread it on the entire surface of the Pasqualina cake. Create four holes on the surface of the ricotta cream and slide four shelled eggs, after separating the egg yolks from the whites. Cover with the second brise paste. Close the edges of the pasqualina cake so that it does not open during cooking. Brush it with egg and cook in a preheated oven for 40 minutes at 180 °.