The original pasqualina cake provides an envelope of mad dough, or a paste made of flour water and oil and a rich filling of eggs and cottage cheese.
To change the traditional recipe, I made this cake pasqualina where I did not put eggs, to make it usable by even those who are intolerant, I replaced the mad dough with the mixture of “fugassa” and replaced the ricotta cheese with a typical Genovese cheese called “Prescinseua” (similar to Stracchino).
Preparation: 30 minutes
Cooking time: 35 minutes
Preparation for: 6 people
500 grams of dough for tat
1 kg of beets
400 grams of Prescinseua cheese
1 sprig of marjoram
1 small onion
5 tablespoons of Extra virgin olive oil Riviera Ligure PDO
salt and nutmeg
The dough for the cake can also be prepared the day before and leave it in the refrigerator to rise: it is important that you remember to put it at room temperature in the morning so that he can complete the leavening.
Peel and finely chop with knife the onion and saute with a little butter and oil.
Wash and wring well the beets, cut into strips and put them raw into the fried onion. Add salt and cook.
Wash and dry the marjoram, chop and add to beets.
Mix the vegetables with the Prescinseua cheese, salt and nutmeg, then roll out the dough for the cake in a well-greased baking dish and fill it with the mixture of beets and cheese.
Cover the filling with the other dough and let rise for an hour.
Heat oven to 180 degrees, drizzle the cake with Extra virgin olive oil Riviera Ligure PDO and salt and bake: cook for about 35 minutes.
Eat warm or cold.
Enjoy your meal and have fun with this Liguria dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Cristina Simonelli
Author of the blog: Cucina Italiana e Dintorni
Here you will find the original recipe: http://goo.gl/HfNz7A
Follow her on Social: