Torta Pasqualina

Name: Torta Pasqualina
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16 slices
Ingredients: 100 g Parmesan cheese; 20 g fresh flat-leaf parsley; 2 garlic cloves; 15 g olive oil; 280 g artichoke hearts; 300 g fresh spinach leaves; 30 g dried mushrooms; &frac18; tsp dried marjoram; ¼ tsp salt; ¼ tsp ground black pepper; 4 medium eggs; 450 g ricotta cheese; 50 g whipping cream; 140 g lard; 1 tsp salt; 90 g water; 80 g milk; 500 g plain flour; 4 medium eggs

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Zubereitung 20 Min

Gesamt 1 Std. 50 Min

16 slices

Zutaten

Filling

Parmesan cheese cut in pieces (2 cm)
100 g
fresh flat-leaf parsley leaves only
20 g
garlic cloves
2
olive oil plus extra for brushing
15 g
artichoke hearts marinated in herb oil, drained
280 g
fresh spinach leaves rinsed
300 g
dried mushrooms (porcini) soaked in warm water for 30 minutes, then drained
30 g
dried marjoram
⅛ tsp
salt
¼ tsp
ground black pepper
¼ tsp
medium eggs
4
ricotta cheese
450 g
whipping cream
50 g