Cake Pascualina

Tarte pasqualina is a cake from Italy and is prepared during Easter to celebrate spring. It is ideal to take to a picnic or outdoor meal.

It is made of puff pastry and a tasty filling , typical of the Ligurian culinary tradition, and is based on spinach, ricotta and eggs that are discovered when the first slice is cut.

Its origins are very ancient, and the most beautiful thing about its history is that its puff pastry shell must have, according to tradition, 33 layers, referring to the years of Jesus.

We are going to prepare a much simpler version so that you can prepare it again and again, and we are also going to add tuna for extra flavour and my personal trick : add gorgonzola to the ricotta. Do you dare? You will see how easy and delicious it is.

Le Creuset skillet , Miyabi Damascus steel knife and Bra Efficient Orange non-stick shallow saucepan

Ingredients

• 900gr of spinach
• 250g of Ricotta
• 250gr of gorgonzola
• 11 medium eggs
• 200gr of canned tuna
• 190gr grated parmesan cheese
• 2 cloves of garlic
• Nutmeg
• Black pepper
• Salt
• 25ml extra virgin olive oil
• 2 precooked puff pastry sheets

Preparation

1. Chop the garlic and spinach using the Miyabi knife .
2. Grate the Parmesan cheese using the Microplane Zester Grater . Set aside.
3. In a Le Creuset skillet, brown the finely chopped garlic cloves in olive oil.
4. When the garlic is golden, add the spinach. Season with salt and pepper and sauté for a couple of minutes.
5. Strain the spinach to remove all the water. Transfer to a bowl and add two eggs.
6. Using the Microplane spice grater, grate a little nutmeg and adjust the salt. Add 50g of grated Parmesan cheese. Set aside.
7. In another bowl, place the ricotta and crumble it with a spoon. Crumble the gorgonzola cheese with your hands. Add 3 eggs and beat with a whisk .
8. On a 24 cm Bra low saucepan , place one of the puff pastry sheets, making sure that it extends over the edges.
9. Place the spinach on top, smoothing it out well with a spoon. Cover with the shredded tuna, making sure to leave a layer that completely covers the spinach.
10. Spread the cheese and egg mixture on top, smoothing it out well with a spoon. Separate the whites and yolks from the remaining eggs (you can use an egg separator ).
11. Using the back of a spoon, make six holes, one in the center and five around the edges. Carefully place a yolk in each hole.
12. Lightly beat the egg whites with a pinch of salt and pour over the cheese layer. Sprinkle the pascualina cake with the remaining parmesan cheese.
13. Cover with the remaining puff pastry, sealing the edges well first with your hands and then with a fork. Brush with olive oil.
14. Bake at 180 degrees for 45 minutes, taking care not to brown it too much (if you do, cover it with aluminum foil).
15. After this time, remove from the oven and allow to cool before serving.

Bra Efficient Orange non-stick shallow saucepan , Le Creuset spatula , WMF Profi Plus whisk and Microplane spice grater