Why wrap boiled eggs in dough?

Pasqualina (Italian: Pasqualina, Torta pasqualina) is a traditional Italian cake with eggs and greens. Since the XVI century, this treat was prepared exclusively for the Resurrection of Christ, from where its name came (“Pasqua” means “Easter”).



Greens can be different: artichokes, nettles, beet leaves, sorrel or spinach. Pasqualine dough is made from flour, olive oil and water, but you can use store layers. For filling, ricotta and home cottage cheese of good quality are suitable.



Just a little effort and a beautiful, hearty cake is ready. It is good in both warm and cold form. The filling becomes only tastier, and the cut will be clearer and more elegant (yellow eggs against the background of green sorrel).

Pie with egg and greens Ingredients

• 7 eggs
• 500g homemade cottage cheese
• 80g hard cheese
• 50g butter
• 300g spinach, sorrel or chard
• 2 tbsp sour cream
• salt and pepper
• knifehead

Preparation

1. Leave one egg for the curd filling. The rest of us cook soft. During the baking of the cake, they will reach the condition, but there will be no blue rim.
   
   
   
2. Wash the greens and cut the hard stems.
3. Lay the leaves on the pan and carcasses until soft with butter. As we recently wrote, it is included in the list of natural flavor enhancers and, absorbing the aromas of greens, will make the taste of the filling incomparable.
4. Grind the cheese. Grind the cooled leaves, add half the grated cheese to them.
5. Wipe the curd through the sieve, pair it with the remaining whipped egg. Add salt, pepper, nutmeg, sour cream.
6. Mix the curd mass and the greens.
   
   
   
7. Roll the dough in two thin circles.
8. Oil the baking mold and put the dough in it. Put the stuffing on the dough.
   
   
   
9. Place 6 boiled eggs in a circle.
   
   
   
   Put the rest of the cheese on top.
   
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   There is an alternative method in which 6 recesses are made in the filling with a clean egg, in each of which a raw egg is broken. In a finished cake, their shape won’t be as accurate, but they certainly won’t be digested.
   
   
10. Cover the cake with the second piece of dough. Cut the extra edges and pinch them.
    
    
    
11. Save the cake with a whipped egg.
    
    
    
12. Send the egg and green pie for 30 minutes in a 180-degree oven.
    
    
    
13. Pie with eggs and greens ready, pleasant appetite!

Initially, the idea of the cake was very symbolic. Four whole steep eggs were baked in the cake, according to the number of authors of the four canonical Gospels: Matthew, Luke, John and Mark. There must have been thirty-three layers of dough, according to the number of earthly years of Christ’s life.

But today, not everyone remembers this, and Pasqualine has become another useful and beautiful treat that pleases us in the spring with its juicy taste.