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Torta Pasqualina

Join the one and only Gino D'Acampo in making an Easter favourite, Torta Pasqualina! If you want to make this recipe, ingredients and method below👇 Ingredients Filling 100 g Parmesan cheese, cut in pieces (2 cm) 20 g fresh flat-leaf parsley, leaves only 2 garlic cloves 15 g olive oil, plus extra for brushing 280 g artichoke hearts, marinated in herb oil, drained 300 g fresh spinach leaves, rinsed 30 g dried mushrooms, (porcini) soaked in warm water for 30 minutes, then drained ⅛ tsp dried marjoram ¼ tsp fine sea salt ¼ tsp ground black pepper 8 medium eggs 450 g ricotta cheese 50 g whipping cream Hot Water Shortcrust Pastry 140 g lard, diced, plus extra for greasing 1 tsp fine sea salt 90 g water 80 g milk 500 g plain flour Preparation Filling 1.Place Parmesan in mixing bowl then grate 5 sec/speed 9. Transfer to a bowl and set aside. 2.Place parsley and garlic in mixing bowl then chop 5 sec/speed 10. Scrape down sides of mixing bowl with spatula. 3.Add oil and artichokes. Place Varoma dish into position, weigh in spinach, then steam 10 min/Varoma/reverse/speed 1.5. Remove Varoma. 4. Transfer steamed spinach to mixing bowl and add drained mushrooms then sauté 2 min/100°C/speed 1. 5. Add marjoram, salt, pepper, reserved grated Parmesan, 4 eggs, ricotta and cream then blend 20 sec/speed 6. Transfer to a bowl and set aside. Clean mixing bowl. 6. Preheat oven to 220°C then make pastry. Hot Water Shortcrust Pastry 7. Place lard, salt, water and milk in mixing bowl then heat 5 min/90°C/speed 1. Meanwhile, grease a spring form cake tin (Ø 23 cm). 8. Add flour and mix 10 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 10 sec/speed 5. 9. Working quickly while pastry is still hot, take just over ⅔ of pastry and line prepared tin using fingers to press pastry around bottom and up sides forming a wall at least 6 cm high. Roll out remaining ⅓ of pastry to a circle slightly bigger than tin (approx. 5 mm thick). 10. Pour filling into pastry-lined tin then with the back of an ice cream scoop make 4 indents in filling and break 1 egg into each hole. Cover with pastry lid then trim and seal edges well. Make a 2-3 cm slit in centre to allow steam to escape then brush with oil. Bake for 1 hour (220°C) covering with foil after 25 minutes to prevent browning too much. 11. Leave to stand for 15 minutes then remove from tin and serve hot or cold.