La Pasqua della tradizione – La Torta Pasqualina

Anche quest’anno, per Pasqua, ho deciso di buttarmi sulla tradizione. Nel 2011 avevo iniziato con una ricetta tipica della Pasqua in Campania, la pastiera napoletana; l’anno scorso ho pubblicato LA ricetta tradizionale di Pasqua, la colomba (anche se in una versione non del tutto tradizionale, ottenuta utilizzando il lievito di birra). Per questa terza Pasqua, invece, ho deciso di spezzare con una ricetta salata.

Già, perché la tradizione pasquale è ricca di ricette salate, quelle “di magro”, adatte al venerdì santo, ricette per il pranzo pasquale soprattutto a base di agnello, ma anche ricette da scampagnata per Pasquetta (che poi si sa che a Pasquetta fa quasi sempre brutto tempo e la scampagnata la si fa sul tavolo di casa, ma vabbè).

Quest’anno, quindi, vi propongo la Torta Pasqualina, un classico ligure in cui un ripieno a base di bietole e prescinseua (un formaggio fresco che, per chi non vive in Liguria, può essere sostituito dalla ricotta) è racchiuso in un guscio formato da tante sfoglie di pasta leggera (fatta con vino e olio) stese sottili sottili e sovrapposte, con una sorpresa finale nel procedimento… vi basti sapere che vi servirà una cannuccia!

La ricetta è quella tradizionale, presa da Vitto (aka La cucina Piccolina), ed è stata una delle ricette oggetto di sfida dell’MTC del 2012.

BUONA PASQUA a tutti!!

 

Torta pasqualina primo piano blog

Torta Pasqualina
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Ricetta: Torta salata
Cucina: Italiana, Ligure
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: una torta di 22-24 cm di diametro
Ingredienti
  • PER LA PASTA
  • 300 gr di farina “0” - meglio manitoba, che regge meglio quando si tira sottile
  • sale
  • 30 gr di olio extra-vergine di oliva
  • ½ bicchiere di vino bianco secco
  • circa ½ bicchiere di acqua (quella che basta per ottenere una pasta morbida, ma non appiccicosa)
  • PER IL RIPIENO
  • 1,2 kg di bietole (io le chiamo costine)
  • olio extra-vergine di oliva
  • maggiorana
  • cipolla tritata (io l'ho omessa)
  • 250 gr di “prescinseua” genovese (sostituibile con ricotta)
  • circa 50 gr Parmigiano Reggiano grattugiato
  • un pizzico di maggiorana
  • sale
  • pepe
  • 2 o 3 uova
Procedimento
  1. Prima di tutto preparate la past. Impastate la farina con sale, olio, vino e acqua, finché avrete una pasta morbida, ma non appiccicosa. Dividete in 5 palline e fate riposare coperta per almeno 1 ora, meglio 2.
  2. Pulite le bietole, togliendo quasi tutta la parte del gambo, tagliatele a striscette e saltatele in padella con olio extra-vergine d'oliva, maggiorana e cipolla tritata (che io ho invece omesso). Deve asciugarsi bene l’umidità. Lasciate raffreddare.
  3. In una ciotola lavorate 250 gr di “prescinseua” genovese (io l'ho sostituita con uguale quantità di ricotta) con circa 50 gr di Parmigiano grattugiato, un pizzicone di maggiorana, sale e pepe.
  4. Stendete una pallina di impasto in una sfoglia sottile e foderate il fondo e le pareti di una teglia tonda (diametro 22-24) unta d’olio facendola un poco debordare (ungete anche il bordo della teglia altrimenti la pasta si strapperà quando dovrete arrotolarla). Ungete la pasta di olio con il pennello.
  5. Stendete la seconda pallina di impasto in una sfoglia sottile e sovrapponetela alla prima sfoglia. Versate dentro le bietole e, sopra di esse, il composto di formaggio.
  6. Poi con il dorso di un cucchiaio fate 2 o 3 incavi a distanza regolare e in ognuno rompete un uovo; salate e pepate e versate un filino d’olio su ognuno.
  7. Le altre 3 sfoglie devono essere tirate sottilissime e non devono assolutamente avere buchi.
  8. Tirate la prima delle tre sfoglie e coprite il ripieno facendo debordare la sfoglia di lato. Ungete bene la superficie con un pennello o con le dita DELICATAMENTE (sotto ci sono le uova intere). Appoggiate la seconda sfoglia, ungete bene, appoggiate al bordo una cannuccia (che servirà per soffiare aria fra uno strato e l’altro di pasta del coperchio; se usate una cannuccia con il gomito non ci sarà rischio che qualche micro goccia di saliva arrivi alla torta, terrore di molti), appoggiate l’ultima sfoglia e ungete anche questa molto bene. A questo punto arrotolate il bordo a cordoncino, lasciando aperto il punto in cui avete precedentemente posto la cannuccia.
  9. Ora la parte divertente: soffiate nella cannuccia per gonfiare l'ultimo strato. Quando è ben gonfia come un palloncino, togliete rapidissimamente la cannuccia e sigillate l’apertura.
  10. Infornate a 180° per 40-50 minuti o fino a doratura della pasta.
  11. Appena tolta dal forno spennellate delicatissimamente di olio. Raffreddandosi la pasta si ammorbidirà e, se l’avrete fatta abbastanza sottile, scenderà come un velo.

 Torta pasqualina fetta blog

Quasi dimenticavo: da qualche giorno è on-line su Alterkitchen una nuova pagina, dedicata all’indice delle ricette. Qui potete trovare tutte le ricette pubblicate sul mio blog, suddivise per tema.

144 pensieri su “La Pasqua della tradizione – La Torta Pasqualina

  1. Giulia, mi tenti…
    A frenarmi sono le 5 sfoglie sottilissime e…..la cannuccia!!! Ma mai dire mai. Tu, come sempre, sei stata bravissima!!!!
    Barbara

    1. Ecco, l’importante è mai dire mai!
      Io mi sono divertita come una pazza a fare la Pasqualina, con annessa prova della cannuccia (che è anche un po’ la prova del nove sulla perfetta riuscita della torta) 🙂
      E poi è davvero buonissima, nonostante il mancato utilizzo della prescinseua (andrei in Liguria solo per provarla)!

      Buona Pasquetta!

      Un abbraccio,
      Giulia

      2013/3/30 Disqus

  2. ecco forse la torta pasqualina così (io però con i carciofi) è veramente lìunica cosa di tipico che facciamo a Pasqua.veramente ottima e le sfoglie prendendo il giro poi si fanno in fretta

    1. Ecco, adesso vorrei proprio provare la versione ai carciofi! E hai ragione: le sfoglie, una volta fatta l’abitudine, si fanno facilmente 🙂
      E dici poco, comunque.. mi pare che come ricetta pasquale, se pur l’unica, sia eccezionale! In Piemonte le ricette per Pasqua languono un po’.. non me ne viene in mente nessuna in particolare!

      Buona settimana

      Giulia

      H

      2013/4/2 Disqus

    1. Anche fuori Pasqua è perfetta, magari per una scampagnata sui prati (con climi più miti, eh?!)

      Buona Pasqua in ritardissimo a te 🙂

      Giulia

      2013/4/2 Disqus

  3. L’avevo vista in occasione dell’MTC e ne ero rimasta affascinata per il procedimento e per la storia della cannuccia 🙂 Le tue sfoglie sono davvero un velo, guarda lì ^_^ Bravissimissima Giulia, ma non avevo dubbi! Un baciotto

    1. Anche io ero stata catturata dal procedimento. C’è poco da fare, era destino l’MTC, anche per un super fuori concorso 😉
      Ci ho messo tutto il possibile per fare delle sfoglie/velo..meno male che ci sono riuscita (e che mi è bastato il tavolo :D)
      Provaci, non rimarrai delusa! Io la riproporrò alla prima scampagnata della stagione.. ma mi sa che tarderà, visto il ritorno dell’inverno 🙁
      Un abbraccio

      Giulia

      2013/4/4 Disqus

  4. Ah la torta pasqualina… squisita davvero! l’avevo vista in giro proprio per l’mtc, una preparazione che mi ero ripromessa di realizzare quanto prima.. tra l’altro il guscio è molto simile ad un impasto che faccio per le focaccine ripiene…buonissimo… complimenti cara eseguita perfettamente e risultato sorprendente! un abbraccio a presto ;*

    1. Eh, ma adesso mi hai incuriosito sulle tue focaccine ripiene.. se hanno un impasto simile a quello della Pasqualina devono essere buonissime! Io comunque mi sono proprio divertita con questa ricetta.. consigliatissima! 🙂

      Giulia

  5. Provata proprio in occasione dell’MTC l’avevo trovata deliziosa. A rivederla passare mi tenti! Tra l’altro ieri (che ho fatto la Spesa!!!) ho comprato la prescinseua per fare domani a cena la focaccia di Recco! Dici che se ne avanza un pochino mi ripeto con la Pasqualina? Un bacino e buon weekend! Sere

    1. Hai fatto la spesa?!? Ma è successo qualcosa?! Tutto bene a casa?! Oddio!! 😀
      Ma dove l’hai trovata la prescinseua?! :O
      E invidio i tuoi commensali per la focaccia di Recco (che io adoro, ma che faccio con lo stracchino.. ora mi domando se sia il formaggio giusto da utilizzare)!
      Beh, se ne avanza un po’ una Pasqualina ci sta proprio, direi!

      Un abbraccio e buon week-end

      Giulia

      1. Uh siiiii! è stata una vera emozione! 🙂 eh… è successo che è finita la quaresima! E non mi pareva vero poter fare la spesa! la prescinseua l’ho trovata da Eataly a Genova (secondo te, una visita alla mostra di Mirò, da Eataly per fare la spesa e poi per una cenetta veloce prima di tornare a casa, a base di acciughe… ma potevo chiedere di meglio lo scorso venerdì???? :)). un bacino! sere

        1. Sarò onesta.. non so se ti invidio di più la prescinseua, la cena a base di acciughe o la mostra su Mirò (che non so se riuscirò a vedere.. e, sempre a Genova, mi sa che ho ormai perso la mostra su Mc Curry).
          W la fine della Quaresima, se ha portato la prescinseua a casa tua.. com’è venuta la focaccia di Recco?!

          Bacionissimi

          Giulia

          Il giorno 10 aprile 2013 21:54, Disqus ha scritto:

  6. Hy Giulia!
    quest’anno ho deciso che la mia Pasqua sarebbe stata tale solo con una Torta Pasqualina.
    Ho seguito la tua ricetta ed i vari consigli, unica eccezione l’impasto che ha riposato in frigo tutta la notte.
    Risultato. STREPITOSO!
    I commensali hanno mangiato anche le briciole.
    Un abbraccio. Angela

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