Hotel Sassongher Pasqualina Tart. The art of simple food.
A delicious dish not to be missed during Easter time
Pasqualina Tart Easter Pie Hotel Sassongher 5*, Corvara. Love, passion and the excellent quality of the raw material.
The art of simple food.
Easter 2021 is coming and throughout Italy, like many international countries, is still in lockdown due to the covid19 pandemic. throughout Italy. To make us feel closer to you, here is the recipe of our Torta Pasqualina – Pasqualina Tart, Easter Pie. A simple and traditional dish always present on the italian tables during easter time, here proposed with a detailed description for the perfect result.
The same attention and care that every day we dedicate to the high cuisine dishes of Hotel Sassongher 5 *, where quality, passion and carefulness create that special art of cuisine we are well-known for.
Looking forward to seeing you for your memorable dining experiences!
Torta Pasqualina Hotel Sassogher. The Recipe.
Chef’s advice: take your time and use high quality ingredients!
For the puff pastry
- 500 g of butter or margarine
- 500 g flour 00
- 10 g salt
- 210 g water
Mix the water, salt and 350 g of flour to obtain a smooth and firm dough, then cover and let it rest for an hour separately. Collect the butter (or margarine) with the remaining 150 g of flour and knead, giving a flattened rectangular shape.
To get the perfect puff pastry, it takes time and dedication, but the result is exquisite. Therefore proceed with precision the following steps.
Roll out the first dough into a 1 cm thick square and lay the second dough made up of butter and flour in the center, then close the dough, taking care not to let the butter escape. Cover and leave to rest for an hour then with the help of a rolling pin, roll out the dough to a thickness of 1 cm. Now close the dough like a book, forming 3 folds. Repeat the operation once more letting the dough rest for an hour. Two more times repeat this operation again, taking care to always let the dough rest for an hour between each operation. At the end, let the puff pastry rest for another hour, always covered with cling film.
For the stuffing
- 3 bunches of fresh chard
- 400 g of sheep ricotta
- 6 eggs
- 4 artichokes
- 80 g of grated Parmesan cheese
- 40 g of grated pecorino
- extra virgin olive oil
- 1 clove of garlic
- salt and pepper and nutmeg
Carefully wash and clean the chard and let them dry in a pan for a few minutes with a base of extra virgin olive oil and garlic. Clean the artichokes leaving only the fleshy parts, cut them into strips and sauté them in a pan with extra virgin olive oil for 5 minutes. Add the chard and artichokes, then the ricotta, parmesan, pecorino, 3 eggs and season with salt and pepper. Then line a 24 cm diameter cake pan with the 4mm thick puff pastry. Gently stuff the savory pie with the prepared filling and then prepare 3 small hollows where each one has a raw egg in the centre. Cover with another 4 mm layer of puff pastry, sealing the edges well, brush the surface of the cake with beaten egg and wait half an hour to bake.
Cooking the Pasqualina Tart – Easter Pie at 170 degrees in a preheated oven for about 35-40 minutes, until it gets a nice golden colour.
Your Hotel Sassongher Chef, Raffaele Mattera.
“I dream about the food all day. This is simply the best hotel ever”
TripAdvisor, “Our favourite Hotel ever” review excerpt
Gridin, February 2020
Hotel Sassongher’s traditions. Our history.
We love our land and our traditions. We love the art of hospitality and taking care of your wellbeing. These are maybe the Hotel Sassongher 5* ingredients that our Guests feel from the first moment they honor us with their presence. Quality, refinement, attention and that unique Ladin hospitality, result of our family tradition since 1933.
Looking forward to seeing you!
Hotel Sassongher 5*, Corvara – Dolomites