We currently have a recipe for Easter, pasqualina delicious pie, a pie that is now typical of the Ligurian cuisine is famous and appreciated throughout Italy and abroad ...! The torta Pasqualina is good and tasty, in practice we have the base of puff pastry and a filling inside made of ricotta and spinach, then also put hard-boiled eggs, a symbol of Easter for excellence.
You can also try this recipe, is delicious, even outside the Easter holidays of course! Ingredients for the cake pasqualina (serves 4) Preparation Wash the spinach and boil them with a little water for about ten minutes, then drain, squeeze and chop fine. Put the ricotta in a bowl and add the ricotta, salt, pepper, beaten eggs and Parmesan, stir well to get a smooth cream.
Meanwhile cook the other eggs so they will be hard, let them simmer for 8 minutes. Take a baking dish, imburratela, and put a layer of pastry, pour in the cream cheese and spinach and also available from the eggs, cover with another disc of pastry, seal edges, then brush the surface with beaten egg yolk .
Bake the cake in a preheated oven at 190 ° C for 45 minutes. Serve the cake warm pasqualina. 
You can also try this recipe, is delicious, even outside the Easter holidays of course! Ingredients for the cake pasqualina (serves 4) Preparation Wash the spinach and boil them with a little water for about ten minutes, then drain, squeeze and chop fine. Put the ricotta in a bowl and add the ricotta, salt, pepper, beaten eggs and Parmesan, stir well to get a smooth cream.
Meanwhile cook the other eggs so they will be hard, let them simmer for 8 minutes. Take a baking dish, imburratela, and put a layer of pastry, pour in the cream cheese and spinach and also available from the eggs, cover with another disc of pastry, seal edges, then brush the surface with beaten egg yolk .
Bake the cake in a preheated oven at 190 ° C for 45 minutes. Serve the cake warm pasqualina.
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