Pasqualina (Little Easter Pie)

Name: Pasqualina (Little Easter Pie)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 10 artichoke hearts, sliced, NOT marinated; 1 small onion; 1 garlic clove; 1/4 cup Italian parsley; 4 tablespoons extra virgin olive oil; salt, to taste; 2 cups ricotta cheese; 1/4 cup parmesan cheese, freshly grated; 17 ounces puff pastry (2 pastries); 5 eggs; salt

Submitted by Southern Lady

"A little Italian Tradition. From http://cookingwithpatty.com and edited ever so slightly. It's stated that Swiss Chard can be used but that artichokes taste better and are in the original recipe. If you want to go to the trouble, use fresh artichokes."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 6-8

ingredients

10 artichoke hearts, sliced, NOT marinated
1 small onion
1 garlic clove
¹⁄₄ cup Italian parsley
4 tablespoons extra virgin olive oil
salt, to taste
2 cups ricotta cheese
¹⁄₄ cup parmesan cheese, freshly grated
17 ounces puff pastry (2 pastries)
5 eggs
salt

directions

Slice the artichoke hearts thinly.
In a pan heat the oil and add the onion thinly sliced, chopped parsley and the whole clove of garlic and cook on medium for 5 minutes.
Add the sliced artichokes. Continue cooking until the are heated through, about 5-10 minutes.
Salt them to taste while cooking
Remove the garlic for the artichokes and set them aside to cool a few minutes while you prepare the rest.
Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9" spring-form pan. Roll it out so that it is big enough to come out over the top of the pan
Add the ricotta cheese and parmesan to artichokes and mix well.
Now add the mixture to the spring form pan and spread in evenly.
With a spoon make five impressions in the mix for the raw eggs. One in the middle and four around it.
Put one raw egg into each of the impressions and sprinkle each one with a small pinch of salt.
Roll out some more puff pastry to cover the pie and lay it on top.
About 1/2 to 3/4 of an inch above the filling, cut away the excess pastry.
Then pinch the top and bottom together. Finally fold the pinch edge down so that it doesn't burn.
Make a small slit in the crust, insert a straw and blow gently to lift the crust slightly.
Repeat this three times in different places.
Bake in a preheated oven at 400° for about 40 minutes or until golden brown.
Remove from oven when done and let it cool off before serving.

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RECIPE SUBMITTED BY

Southern Lady

East Texas, 0

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>

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