Gluten-free Pasqualina cake: the recipe – Italian Cuisine

Gluten-free Pasqualina cake: the recipe


A classic of Easter lunch or Easter Monday picnic, revisited in a gluten free version

Just a few tricks are needed to make celiac-proof one of the inevitable dishes on the Easter menu: the Pasqualina cake, a Ligurian specialty now widespread on tables throughout Italy. Traditional pasta preparation requires some patience, especially if you use gluten-free flours; as always, some precautions should be followed. Starting from the choice of flour: the are ideal bread mixes. And then the preparation of the sheets, which must be thin. Finally the oven, strictly hot. Who does not have time or desire to devote himself to the homemade preparation of the gluten-free Pasqualina cake, can use a roll of gluten-free pasta sheet and focus on the filling: the result will still be excellent.

The recipe for the gluten-free Pasqualina cake

Here are the ingredients and the procedure for preparing the gluten-free Easter cake.

Ingredients

For pasta
00 g of gluten-free flour
extra virgin olive oil
salt

For the stuffing
250 g of peeled spinach
250 g of peeled chard
1/2 onion
10 g of dried mushrooms
6 eggs
30 g of grated parmesan
200 g of cottage cheese
fresh marjoram
extra virgin olive oil
salt
pepper

Method

For the stuffing
Boil the vegetables in a little salted water, drain them, squeeze them and mince them. Brown the chopped onion with the mushrooms in a drizzle of oil, previously soaked and squeezed. Add the chard and spinach and leave to flavor for a few minutes; let it cool. Beat 2 eggs with parmesan, add the ricotta, then add everything to the warm vegetables; salt, season with the chopped marjoram and mix.

For pasta
Place the flour on the pastry board; in the center pour 2 tablespoons of oil and a pinch of salt, then start working, adding little by little as much water as needed to obtain a soft paste (about a glass). Continue to knead for 5 minutes, then divide the dough into 8 pieces. Roll them out into 8 very thin sheets, large enough to line a 20 cm diameter round mold.

Grease the mold with oil, arrange a sheet of dough, brush it with other oil and overlap another sheet: continue in this way with half of the sheets.

Grease the surface of the last sheet, pour the filling, level it and, with the back of a spoon, form 4 notches at a regular distance. Pour an egg into each hollow, salt and pepper it, then overlap a sheet of pasta, brush it with oil and continue overlapping the greased sheets of oil until they are finished.

Fold the excess pasta back inward and seal the edge by pressing with the prongs of a fork. Grease the surface of the cake, prick it with a fork and bake at 200 ° C for 45 minutes or until it is golden brown. Let the cake cool before serving.

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