Easter cake recipe from Liguria – Italian Cuisine

Easter cake recipe from Liguria

  • 1 kg flour
  • salt
  • extra virgin olive oil
  • 1 kg chard
  • 400 g ricotta
  • 110 g Grated Parmigiano Reggiano Dop
  • 8 pcs small eggs
  • 1 pc onion
  • 1 pc clove of garlic
  • marjoram
  • flour
  • extra virgin olive oil
  • bread crumbs
  • salt
  • pepper

For the recipe for the Easter cake from Liguria, dissolve a nice pinch of salt in 600-650 g of warm water. Knead the flour with warm water and 2 tablespoons of oil, working the dough until it is smooth and elastic. Divide it into 18 loaves: 8 of 120 g each and 10 of 70 g each. Cover them and let them rest for 1 hour.
FOR THE FILLING: Clean the beets, cut them into small pieces and cook them in a pan with 2 tablespoons of oil, the garlic crushed with the peel, the chopped onion and a couple of spoons of water for about 5 minutes. Remove the garlic, salt them, squeeze them very well and chop them. Mix them with 2 eggs, 80 g of grated Parmesan and chopped leaves of 2 marjoram sprigs. Mix the ricotta with 2 tablespoons of flour, 2 tablespoons of oil and 20 g of grated Parmesan; season with salt and pepper.
FOR THE COMPOSITION: Grease the work surface and roll out a 120 g stick with a rolling pin, obtaining a sheet of mm thick; grease it on the surface and cover it with a cake pan overflowing the dough by a few centimeters. Repeat the operation by overlapping the other 7 loaves of 120 g, spread out in sheets.
Sprinkle the surface of the last sheet of pasta with a little breadcrumbs and spread over the filling
of chard, then the seasoned ricotta. Form 6 hollows in the ricotta layer with the bottom of a spoon and lay the eggs gently peeling them; remove a little egg white if it overflows. Spread 1 tablespoon of grated Parmesan over ricotta and eggs. Roll out the smaller dough loaves, as you did for the large ones; place them gradually on the cake, making the pasta spill over and blowing a little air between one layer and another. Cut out the pasta, keeping a border of 2-3 cm; roll it on itself, to close the cake. Oil the surface of the cake and bake it at 180 ° C for about 1 hour. Serve it at room temperature.

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