Ricetta Pasqualina pie - Hors d'oeuvre - main course tradizionale delle Langhe
The queen at Easter and on Easter Monday picnics is undoubtedly the Pasqualina pie. The Pasqualina pie is a symbol of the Ligurian cuisine, especially around the Genoa area.
Ingredients
- Sifted flour type 00 1 kg
- Wild chard or spinach 1 kg
- Ricotta cheese 600 g
- Butter 100 g
- Eggs 10
- Parmesan cheese To taste
- Breadcrumbs 2 large slices
- Milk 1 glass
- Salt and black pepper To taste
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