Torta Pasqualina

The Torta Pasqualina (in Ligurian torta pasqualinn-a , German Easter cake) is a Ligurian vegetable cake, it is particularly typical for the region around Genoa .

preparation

The dough consists of water, flour and olive oil (without yeast) and is worked into several thin layers, each of which is coated with olive oil. There are several layers of dough at the bottom, followed by a filling made from the vegetables that are available around Easter: Swiss chard, peas, artichokes, fresh onions. With eggs, ricotta or Ligurian cream cheese and marjoram. A spoon is used to make several wells in the filling, in which eggs are beaten (which will cook during baking). This is followed by more layers of dough.

Traditionally, the Torta Pasqualina was prepared with up to 33 layers of dough (corresponding to the years of Jesus' life).

The Torta Pasqualina has been documented in Genoa since the 16th century. There are similar recipes in other regions of Italy - with other vegetables in the filling and sometimes in sweet versions.