Pasqualina cake with artichokes: the recipe for the variant of the Ligurian classic

The Easter cake with artichokes it’s a rustic rich and sweet, a Genoese variant of Easter cake, a specialty of Ligurian cuisine. The chard (or spinach), included in the filling of the classic recipe, is replaced here by artichokes, sautéed in a pan with the chopped chives and a drizzle of oil, then mixed with dry ricotta, grated Parmesan, eggs and leaves of marjoram. .

Typical of Easter period, the Torta Pasqualina can be enjoyed during the traditional festive breakfast, for the picnic on Holy Monday or as an aperitif for lunch on Easter. Born at the time when Genoa was a maritime republic, therefore populated by rich merchants, it meant the use of a rather valuable vegetable and not within everyone’s reach.

Apparently complex, its preparation is not so much: once the pasta matta is packaged, two thin sheets are obtained that will later wrap the tasty stuffing based on artichokes.

Once the filling is poured on the base, some holes are created with a spoon and the loaves are placed inside. raw eggs which, after going through the oven, will become very firm and will guarantee a nice surprise effect when cut. Fragrant and irresistible, it is recommended to leave it rest for a few hours before consumption, to intensify its flavors and aromas.

Alternatively, you can replace the ricotta with ricotta soft cheese or another creamy cheese of your choice and replace the crazy pasta with a brisée or dough ready to use or to make at home. You can perfume the filling with other aromatic herbssuch as thyme, mint or basil, or with spices, such as nutmeg.

Discover how to prepare the Pascualina Cake with artichokes following the step-by-step procedure and advice. If you want to try other recipes for “Easter” savory pies, do not miss our selection.

How to prepare Easter cake with artichokes

Prepare the dough: collect the flour in a bowl, add the water, oil and salt 1then mix with a fork.

Transfer the mixture to a lightly floured work surface and knead 2until you get a soft and elastic dough.

Form a ball and place it in the bowl. 3then cover it with a damp cloth and let it rest for at least 30 minutes.

Meanwhile, clean the artichokes: remove the toughest outer leaves 4, cut the ends cleanly, then cut the heart in half and remove the inner beard. Reserve the clean artichokes in acidulated water with lemon juice.

Clean the spring onion, cutting the base and removing the outer layer, then cut it into thin slices 5.

Let it brown in a frying pan with a drizzle of oil, add the artichokes and let it aromatise. Season with salt and pepper, add 1/2 glass of water, and cook for about ten minutes until the vegetables are tender. 6. Turn off and let cool.

Collect the well-drained ricotta in a clean container, add the Parmesan cheese, 2 eggs 7 and marjoram leaves. Mix well, then add the cooked artichokes.

Take a little more than half of the dough and roll it out thinly with a rolling pin. 8.

Use the dough as the base of a 22 cm diameter mold, lined with parchment paper, then fill it with the filling. 9.

Pressing down with the back of a spoon, make 5 dimples inside the filling and add one of the remaining 5 eggs into each one, being careful not to break the yolk. 10.

Finely roll out the second portion of dough, close the cake, carve the excess and fold the edges well. Then prick the lid in the center with a toothpick and brush with a little oil eleven.

Bake in a preheated static oven at 180 °C for about 40 minutes, or in any case until golden brown. 12. Remove from oven and allow to cool.

Unmold the rustic cake gently by removing it from the mold and letting it cool completely 13.

Easter cake serving with sliced ​​artichokes 14.

Advice

You can add a stretched cottage cheese, like smoky provola or scamorza, to the filling for a delicious stringy effect; you can distribute a few strands of donkeyso that everything is even tastier.

For greater comfort, you can prepare the Artichoke Easter Cake with 1-2 days of Advance and store in the refrigerator until ready to cook.

With the leftover pasta you can make some small decorations with an Easter theme, like little flowers or bunnies, for example: this way your cake will be even more spectacular.

storage

The Easter cake with artichokes can be stored in the refrigerator for 2-3 daysinside a special hermetic container.