All recipes written by Gordon Ramsay
There Easter cake it is a Ligurian recipe, typical of the Easter period (from which it takes its name), but good to eat all year round. Its peculiarity lies in its egg inserted into the spinach filling or chardwhich will become firm during cooking in the oven.
A friend of Buonissimo, Ligurian doc, reveals the secret of his original Easter cake recipe.
From: Lucia Parodi for the #familyrecipes column
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.
Here are the ingredients and the procedure for preparing the gluten-free Easter cake.
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
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.
For the Easter cake recipe, briefly knead the puff pastry, then divide it into four pieces and let it rest. Clean and wash the beets, cut them into strips and boil them with the only water remaining adhering to the wash, drain and squeeze them.
Sieve the ricotta, dropping the proceeds into a bowl, add the cream, three tablespoons of Parmesan, two tablespoons of flour made from a sieve, a pinch of salt and one of marjoram, then add the mixture to the beets blending them well.
Roll out a first piece of dough, obtaining a very thin, almost transparent sheet, grease it evenly with oil, then cover it with a round pan (24 cm in diameter) with high greasy edges, let the dough overflow. Spread the second piece of dough in the same way, then place it on the previous sheet in the mold. Pour the mixture of chard and ricotta, level it and then place three equidistant dimples, in each one break an egg, season with a pinch of Parmesan, salt, pepper and a bow of butter.
Roll out the third piece of dough, grease the surface then place it on the filling, slightly rippling the dough towards the center. Finally, roll out the fourth piece of dough and place it on the preparation, rippling the dough in the center, blow between the two sheets then turn the excess dough towards the center, forming a cord. Grease the surface abundantly, prick it and then pass the cake in a hot oven at 180 ° for an hour.
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