Ingredients
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8
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200 g
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1
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20 g
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1 table spoon
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20 g
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350 g
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2
Directions
The Torta Pasqualina is a savory pie with ricotta, spinach and eggs.
My grandma always made it round, the eggs instead of being hard boiled were raw…. This time I want to change the shape of tradition.
We usually make this delight for the hearty Easter breakfast or for Easter Monday picnic… but this year The Torta Pasqualina will have the shape of muffin!
The experiment seems to have been successful, look at Lavinia’s face and Lola”s nose!
Steps
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1
Done
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Cook the eggs in boiling water for 8-9 minutes. Leave them to cool in cold water then shell them. |
