Rustic Easter cake Pasqualina
Origin of the recipe
This delicious and beautiful savory pie has long been baked in Italian villages for Easter, replacing traditional kulich. In the old days, it was made with 33 or 12 layers—corresponding to the age of Christ or the number of apostles—but nowadays, store-bought puff pastry is increasingly used. We offer you a simple version of Pasqualina, which, while not a masterpiece of culinary virtuosity, is very tasty and filling.
What do you need for cooking?
Ingredients
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Puff pastry
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Salami sausage
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Ricotta cheese
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Eggs
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Provola cheese
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Black pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Round shape
Step-by-step recipe
Step 1:
Unfold the puff pastry sheet, place it in the baking dish and press it down so that it fits inside, completely covering the inside surface.
Step 2:
Use a fork to prick the bottom at approximately equal intervals.
Step 3:
Hard-boil 4 eggs, peel and cut each one lengthwise into 4 pieces.
Step 4:
Season the ricotta cheese with pepper and mash it well in a bowl.
Step 5:
Slice the salami into thin slices and place in a single layer on the dough at the bottom of the pan.
Step 6:
Spread ricotta generously over the top, covering the sausage completely.
Step 7:
Place the egg quarters around the edge of the pan with the points facing the center.
Step 8:
Place half-folded slices of salami between the eggs.
Step 9:
Place the remaining egg slices in the center in a star shape, with five more folded salami slices between them.
Step 10:
Cut the provola cheese into small pieces and sprinkle it between the "rays", being careful not to cover the eggs completely.
Step 11:
Using a pizza cutter, cut the second sheet of dough into strips about 2 cm wide.
Step 12:
Place the strips in a scalloped pattern between the sausage slices to create 7 decorative “rays”.
Step 13:
Gently fold the edges of the dough in a circle, pinching them.
Step 14:
Place a rose folded from another strip in the center.
Step 15:
Using a brush, thoroughly coat the dough scallops with egg.
Step 16:
Bake in the oven for half an hour at 190 degrees.
Step 17:
Remove the pie from the oven, shake the pan a few times, cover with a plate, turn it over and remove the pan, then cover with a serving dish and turn it over again.
Step 18:
Garnish with rosemary and serve.
Cooking tips
Take a round baking pan with a diameter of 26 cm.
You can make ricotta cheese yourself or replace it with fatty, spreadable cottage cheese.
Provola cheese can be replaced with Parmesan or any domestic semi-hard cheese.
