Pasqualine cake was traditionally made in the Easter Period, born in Liguria, and its preparation is characterized by a shell of puff pastry whose main Ingredient is olive oil.
The Pasqualine cake is a pastry prepared with a mixture of water, flour, and olive oil, while the filling is based on Chard and Presiusoeua. The other ingredients of the Pasqualine cake include Clean spinach, cow's milk ricotta, Grated Parmesan cheese, Egg, Spring Onions, Puff pastry, Yolk, Milk, Marjoram Salt, pepper, and most importantly, Olive oil.
How to make the Pasqualine Cake:
Step 1: Clean and thinly slice the spring onions, collect them into a large pan with a drizzle of Colour Olive oil, and let them brown.
Step 2: Add spinach, pressing it with a hand and then close with a lid and let dry for a few minutes; remove the lid, season with salt, pepper and let the bottom dry so all the vegetables lose their moisture.
Step 3: Take the tenderest marjoram sprigs and chop them finely. Then add spinach, allow to flavour, then turn off and allow to cool.
Step 4: Collect the ricotta in a tightly meshed colander with a container underneath and let all excess liquid drain for at least an hour before transferring the ricotta to a bowl.
Step 5: Add Parmesan, milk, and one egg to the bowl and mix thoroughly.
Step 6: Add cold spinach with spring onions and Marjoram.
Step 7: Cut a disc of parchment paper and place it at the base of a 22cm diameter cake pan.
Step 8: Then arrange the first disc of puff pastry, taking care to let the dough protrude outwards, and with the lines of a fork, prick the base of the pastry.
Step 9: Fill the cake with the ricotta and spinach mixture, then level it on the surface. With the back of a spoon, form 5 well-marked dimples on the filling.
Step 10: Gently open 5 eggs at a time and let them slide into respective dimples. Cut the second dough disc with a circle smaller than the surface of the mould and place over the mold.
Step 11: Fold the edges of the dough inwards and brush the surface with a mixture of beaten egg yolk and a drop of milk.
Step 12: With a stick for skewers, pierce the pastry surface in the centre and near the edges to let the steam escape.
Step 13: Bake the Pasqualine cake in a preheated static oven at 200°C for about 40 minutes, monitor the browning level, lower the temperature to 180°C and continue for another 10-15 minutes.
Step 14: Let the cake cool for at least an hour and turn it upside down on a serving dish. Let the rustic rest for at least 6 hours to allow it to settle down properly.
Step 15: Serve the Sliced Pasqualine cake.
Enjoy!
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