BBC Food - Recipes - Torta pasquale
A beautiful vegetarian Easter feast, this authentic Italian pie is stuffed with fresh greens and rich eggs and is perfect for eating throughout the summer.
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Cooking tools:
- Pie dish
- Rolling pin
- Pastry brush
- Oven
- Pot
- Skillet
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Plate
Ingredients
- 25g/1oz butter , for greasing
- 2 tbsp plain flour , for dusting
- 5 free-range eggs , plus 1 free-range egg , beaten, for brushing
- 200g/7oz spinach
- 110g/4oz dandelion leaves or rocket
- 2 tbsp extra-virgin olive oil
- 1 onion , finely chopped
- 500g/1lb 2oz ricotta cheese
- 50g/2oz parmesan , or similar vegetarian hard cheese, grated
- 110g/4oz provolone cheese , or similar vegetarian alternative, cut into small cubes
- salt
- freshly ground black pepper
- 500g/1lb 2oz ready-made puff pastry
- 300g/10½oz fresh or frozen broad beans (shelled weight)
- 5 small celery sticks, finely chopped into matchsticks 3cm/1in long
- large handful rocket
- 12 mint leaves, roughly torn
- 4 tbsp extra virgin olive oil , plus extra for drizzling
- 1 small lemon , juice only
- 110g/4oz pecorino cheese, or similar vegetarian alternative, shaved
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