Tortino Pasqualino (Italian Easter Savory Cake)
This Tortino Pasqualino is a savory and delightful Italian dish traditionally prepared during Easter. With a rich filling of spinach, eggs, and Parmigiano, encased in a soft, slightly spongy dough, it is a perfect antipasto or appetizer for any gathering. Simple, flavorful, and truly satisfying, this dish will make a wonderful addition to your celebration spread!
Ingredients (Serves 8)
| Ingredient | Quantity |
|---|---|
| Instant yeast for savory dishes | 15g |
| All-purpose flour (00) | 250g |
| Fresh spinach | 200g |
| Whole milk | 170g |
| Parmigiano Reggiano DOP, grated | 50g |
| Extra virgin olive oil | 20g |
| Eggs (for batter) | 2 |
| Salt (to taste) | q.b. |
| Freshly ground black pepper | q.b. |
| Hard-boiled eggs | 8 |
| Butter | q.b. |
| Breadcrumbs | q.b. |
Instructions
Step 1: Prepare the Boiled Eggs
Begin by boiling the 8 eggs for about 8 minutes from the moment the water begins to boil. Once done, remove them from the heat and allow them to cool. Once cooled, peel the eggs and set them aside.
Step 2: Sauté the Spinach
In a large casserole or pan, heat a drizzle of olive oil over medium heat. Add the washed spinach and cover the pan. Cook the spinach, stirring occasionally, until completely wilted. This should take about 5-7 minutes. Once cooked, remove from the heat and allow the spinach to cool. After cooling, roughly chop the spinach and set aside.
Step 3: Prepare the Dough
In a large mixing bowl, combine the flour and instant yeast. In a separate bowl, whisk together the 2 eggs, milk, and olive oil until fully combined. Gradually add the wet ingredients to the dry ingredients, stirring gently with a whisk to incorporate. Continue mixing until you have a smooth batter. Season with salt and pepper to taste.
Step 4: Combine Spinach and Cheese
To the prepared batter, fold in the chopped spinach and grated Parmigiano Reggiano. Mix until everything is evenly distributed.
Step 5: Prepare the Pirottini
Grease 8 small disposable baking molds (pirottini) with butter. Then, dust the greased molds with breadcrumbs to prevent sticking.
Step 6: Assemble the Tortini
Spoon a portion of the batter into each mold, covering the base. Place a peeled, hard-boiled egg in the center of each mold and cover it with the remaining batter.
Step 7: Bake the Tortini
Preheat your oven to 180°C (350°F), and bake the tortini in the center of the oven for about 45 minutes. You’ll know they’re done when they are golden brown on top and a toothpick inserted into the batter comes out clean.
Step 8: Cool and Serve
Once the tortini are done baking, remove them from the oven and let them cool slightly. Carefully turn them out of the molds and serve warm or at room temperature.
These Tortini Pasqualino can be enjoyed as an appetizer or a light snack. They are a perfect addition to your Easter table, offering a beautiful combination of savory spinach, delicate egg, and the sharp richness of Parmigiano.
