It is true that during the holidays it is always a must to deal with traditional cuisine and try to reinterpret it, making it even better as well as delicious. So I tried my hand (in my own way) at the famous torta pasqualina, reducing it to the size of a muffin and inventing an individual-sized pasqualina. In this way each person at your table will have their own little egg, among the spinach, and you won't have to race to take the photo with the yolk clearly visible once the slices are cut.
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Pour the flour into a bowl and then add the water. Knead a little and then add the oil and salt as well. Work the dough by hand until smooth and even, then let it rest for 1 hour under a slightly damp tea towel.
Fill a small saucepan with water and bring it to the boil. Salt it and then cook the blue eggs for 5 minutes, drain them, place them under cold water and finally peel them.
Sauté the spinach in a pan with the oil in which you have browned the 1/2 clove of garlic. Pour the spinach into a bowl and then add the grated Parmesan, the ricotta, the previously beaten eggs, and a pinch of salt.
Take the pastry again and roll it out with a rolling pin, on a lightly floured surface, to a thickness of 1-2 mm, then cut out 6 circles of about 8-9 cm with a pastry cutter and another 6 of about 6-7 cm in diameter.
Line the inside of the muffin tin with the large pastry circle. Place a little spinach mixture on the bottom and then stand the blue egg upright on top.
Fill the muffin tin up to the edge with the spinach mixture and then cover with the smaller pastry disc. Seal all around the edge with the tines of a fork
Preheat the oven to 180°C in static mode. Beat an egg and use a brush to color the outer surface of the pastry circle.
Bake the 6 mini Easter pies on a baking tray for about 30 minutes. Remove from the tin and then unmold once cooled.
Italia, Basilicata
| Energy (kcal) | 159.95 |
| Carbohydrates (g) | 14.92 |
| of which sugars (g) | 0.64 |
| Fat (g) | 6.5 |
| of which saturates (g) | 2.76 |
| Protein (g) | 11.01 |
| Fibre (g) | 0.77 |
| Salt (g) | 0.13 |
