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Torta Pasqualina

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Created by Lenda, Date Added: Friday, 22 April 2011
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 1 Users Voted
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Description

There are many variations of this rustic, savory pie made in Italian homes, and you could vary the filling ingredients as you choose, as long as you keep the ricotta and eggs as stated in the recipe. This pie is quite filling, and would make a complete meal with the addition of a nice bowl of soup or mixed salad. This type of pie is also great as picnic food, and would be perfect served on Easter Monday, or Pasquetta, when families spend time together, often going outdoors to picnic.

Ingredients
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Bread & Focaccia Recipes
Holiday Recipes
Easter Recipes
Key Ingredients
Ricotta Recipes
Difficulty Level
Intermediate Recipes
Recipe Groups
Easter Dinner Recipes
Easter Appetizers-Side Dishes
Makes
2 pies
  • 1/4 Pound Italian Salami
  • 1/4 Pound Capicolla Sausage
  • 1/4 Cup Cooked Ham
  • 1/4 Pound Prosciutto
  • 1/2 Pound Mozzarella Cheese
  • 1/2 Pound Provolone Cheese
  • 1/4 Pound Grated Parmesan Cheese
  • 3 Pounds Ricotta Cheese
  • 6 Large Eggs
  • 2 Tablespoons Milk
  • Pepper
  • Prepared Pastry For Two Pies, Or 1 Recipe Basic Pastry For Variation Preheat Oven to 400F.
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Directions/Steps
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Reviews
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Review by Lenda , Sunday, 03 July 2011 vote imagevote imagevote imagevote image
I made this today and sprayed a 15x10x2 glass dish. I did not use any crust on the bottom or top. Baked till the top was browned a bit and then covered with foil to complete the cooking process. Let it sit for 10 minutes to cool and set. I served to 15 people for breakfast and everyone just LOVED it.
Note:Pie dough can get a little soggy with the water from the cheese, so it would be good to bake the bottom crust first OR use a few graham cracker crumbs on sprayed oil. Pies are the usual way to make and turn out great!
Love this!!~~~:)