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"There is no such thing as Easter
without any eggs" goes a popular saying: because this food is
the symbol of the renewal of life, the very essence of springtime,
the fertility of the land, hope in the future. Easter cooking
is based on eggs, lamb (or kid), herbs and root vegetables,
symbols of the cycles in each season.
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Easter pie |  |
Pastry: 400 g / 1 lb. white flour
- 2 tbsp. extra virgin olive oil - salt - water Filling: 500
g. /1 lb. 2 oz. beets - 200 g./ 7 oz. Ricotta cheese - 50 g./2
oz. melted butter - 6 eggs - 1 tbsp. fresh marjoram (1 tbsp.
if dried) - 4 tbsp. grated Parmesan - 4 tbsp. grated Pecorino
(Italian cheddar) - 1 cup milk - 1 cup oil - seasoning
Mix flour with oil and salt; gradually
add lots of warm water - enough to obtain a smooth and consistent
mix; mix until air bubbles form on the surface. Cover with a
damp napkin and leave to stand. Frozen puff pastry can also
be used. Defrost, roll 6 layers as thin as possible using a
rolling-pin: remember that the thinner the pastry layers the
better this traditional Ligurian dish is. Clean the beets, rinse
and cook them in a casserole with a little salt, without any
more water than that which remains on their leaves after they
have been washed. Cook over a low flame with the lid on for
6 minutes. As soon as they are cooked drain in a salad dryer,
finely chop and put into a big bowl. Add the Ricotta crumbled
up, 2 whole eggs, grated Parmesan, half the Pecorino and the
marjoram; if the mixture is too thick dilute with milk. Line
an expandable baking tin with a layer of pastry, after having
greased it with olive oil, line the inside of the pastry layer
with a brush dipped into the oil and one by one place the other
two layers on it, coating each one with oil except for the last.
Arrange the filling inside and with a tablespoon make 4 grooves
into which the eggs can be placed whole and raw. Salt and sprinkle
on the rest of the Pecorino. Close with a layer of pastry and
place the other two on top, always greasing the surface in between
each layer with the brush. Seal with the pastry trimmings, forming
a rope around the edge. Grease the surface with a little oil
and with part of a whole beaten egg to make it more golden;
make holes in the surface using a toothpick, making sure not
to break the eggs; place in an oven heated to 200°C for 40 minutes.
It can be served warm but also cold, for picnics on Easter Monday.
N.B. Ingredients are given for 6portions.
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| Chardonnay
Brut Blanc de blancs
Santa Margherita
Dry, even sparkling wine,
with a golden apple and white peach bouquet. Delicate
and fine perlage.
Serve cool at:
8°-10° C.
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