Italian

Torta Pasqua

Name: Torta Pasqua
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 2 h 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 4 ounces salted butter -- cold and cut into small pieces; 1 large egg; 1 pinch Kosher salt; 3 tablespoons dried white wine -- chilled; 6 large eggs; 5 cups fresh ricotta; 3/4 pound ham - or prosciutto -- finely diced; 2 tablespoonss fresh minced tarragon; 2 teaspoons Kosher salt; 2 teaspoons freshly ground black pepper; 1/2 pound fresh asparagus; 5 large eggs; 1 egg -- beaten with 1 teaspoon of water; 1 teaspoon caraway or cumin seeds

There are many versions of this Easter torta. It's a beautiful centerpiece and an Italian tradition.

By Chef Laura Bonicelli

asparaguseggsricotta

Prep Time

25 min

Cook Time

1 hr 10 min

Total Time

2 hr 35 min

Servings

12 servings

Ingredients

pastry

2 cupsall-purpose flour
4 ouncessalted butter -- cold and cut into small pieces
1 large egg
1 pinchKosher salt
3 tablespoonsdried white wine -- chilled

filling

6 large eggs
5 cupsfresh ricotta
3/4 poundham - or prosciutto -- finely diced
2 tablespoonss fresh minced tarragon
2 teaspoonsKosher salt
2 teaspoonsfreshly ground black pepper
1/2 poundfresh asparagus
5 large eggs

finishing

1 egg -- beaten with 1 teaspoon of water
1 teaspooncaraway or cumin seeds

Nutrition Facts

Per Serving (serves 12 servings)

Calories458

Total Fat30g

Cholesterol254mg

Sodium944mg

Total Carbohydrates20g

Dietary Fiber1g

Sugars1g

Protein26g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
In a food processor bowl fitted with a metal blade, mix the flour and butter until crumbly. Add the egg, salt, and wine. Mix the dough until a ball forms. Put the dough on a work surface and work into two balls: one, 3/4 of the dough and the other, 1/4 of the dough. Wrap each in plastic wrap and refrigerate for .
2
Preheat the oven to 400∫F. Generously butter a 9-inch springform pan.
3
In a large bowl, beat the eggs with a whisk until the color is even. Add in the ricotta and stir to combine. Stir in the ham, tarragon, salt, and black pepper. Set aside
4
On a lightly floured surface, roll out the larger ball out to a 14-inch circle. (The dough needs to go up the sides of the springform; it should have a 1 to 2 inches overlap.)
5
Place the dough in the buttered pan. Spoon 1/2 of the ricotta mixture into the center of the pan, spreading to the edges.
6
Starting 1/2-inch from the outside perimeter, arrange the asparagus on top of the ricotta mixture in a single layer in concentric circles towards the center; bending and snapping the asparagus as necessary.
7
Top the asparagus with the remaining ricotta mixture. Make 5 egg-sized divots in the ricotta. Crack each egg individually into a small strainer over a bowl. After the watery white drains, slip the egg into a divot. Repeat with remaining eggs, trying to keep each egg separate from the others.
8
Roll out the remaining dough into a 9-inch circle. Place the dough over the top of the pan and fold the extra dough from the bottom crust over the top, pinching to seal.
9
Brush the top with beaten egg and sprinkle with seeds. Bake for 70 to until the top is golden brown. Cover the top with foil if browning too much and turn the pan every to ensure even browning.
10
Cool for or longer before slicing. The torta will hold heat for a long time.