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.
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Ingredients
- 1 kg Sifted flour type 00
- 1 kg Wild chard or spinach
- 600 g Ricotta cheese
- 100 g Butter
- 10 Eggs
- 2 large slices Breadcrumbs
- 1 glass Milk
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