TARTA PASCUALINA con Masa Casera Tradicional Rellena con Espinaca y Ricota

La tarta pascualina es una receta típica de la cocina italiana, especialmente en la región de Liguria. Consiste en una masa casera tradicional rellena con espinacas y ricota.

La masa de la tarta pascualina se hace con harina, agua, sal y aceite de oliva. Se amasa hasta obtener una textura lisa y elástica, y luego se deja reposar durante unos minutos. Posteriormente, se extiende la masa en una superficie enharinada hasta alcanzar el grosor deseado.

El relleno de la tarta se compone principalmente de espinacas y ricota. Las espinacas se cuecen brevemente en agua hirviendo con sal, se escurren y se saltean con cebolla picada y ajo en una sartén con aceite de oliva. Esto se mezcla con la ricota, que aporta cremosidad y suavidad al relleno.

La tarta pascualina se arma colocando una capa de masa en el fondo del molde y luego se va añadiendo el relleno en capas sucesivas. Tradicionalmente, se hacen tres capas de relleno, pero esto puede variar según los gustos de cada uno. La última capa de relleno se cubre con otra capa de masa y se sellan los bordes.

Una vez armada la tarta pascualina, se pinta la superficie con huevo batido para darle un brillo dorado al hornearse. Se hornea a una temperatura media-alta hasta que la masa esté cocida y ligeramente dorada.

La tarta pascualina se suele servir caliente o a temperatura ambiente, y se puede disfrutar como plato principal o como entrada. Su sabor es suave y delicado, con el toque fresco de las espinacas y la cremosidad de la ricota. Es una opción perfecta para compartir en reuniones familiares o eventos especiales.



Tarta Pascualina con la clásica masa de cuatro finas capas con un delicioso relleno de espinacas ricota y los infaltables huevos que se descubren al cortarla. Una comida típica de Liguria que se prepara para celebrar la Pascua pero que se ha convertido en un clásico en Argentina y Uruguay que se disfruta prácticamente durante todo el año. Ingredientes para la masa: 500 gr de Harina Común 0000 (harina floja) 200 ml Agua (temperatura ambiente) 100 ml Aceite (Oliva, Maíz o Vegetal) 1 Huevo 1 Pizca de Sal Para el relleno: 500 gr de Espinacas Cocidas 1 Cebolla grande 1 Diente de Ajo 300 gr Ricota 100 gr Queso de Rallar (tipo Parmesano) 6 Huevos Nuez Moscada, Sal y Pimienta Huevo batido para pincelar. * Si se prefiere, los pueden ponerse ya cocidos en la tarta de la misma forma que se demuestra en el video.
Ingredientes:

Para la masa:
- 500 gramos de harina
- 250 gramos de manteca
- ½ taza de agua fría
- 1 cucharadita de sal

Para el relleno:
- 500 gramos de espinaca fresca, lavada y cortada en tiras
- 250 gramos de ricota
- 2 huevos
- 1 cebolla pequeña, picada
- 2 dientes de ajo, picados
- 1 cucharada de aceite de oliva
- Sal y pimienta al gusto
- Nuez moscada al gusto

Preparación:

1. En un recipiente grande, coloca la harina y la sal. Mezcla bien y haz un hueco en el centro.
2. Añade la manteca cortada en cubos pequeños y empieza a mezclar con las manos, deshaciendo la manteca en la harina, hasta que obtengas una textura arenosa.
3. Agrega poco a poco el agua fría y sigue mezclando hasta formar una masa homogénea. Amasa durante unos minutos.
4. Envuelve la masa en papel film y déjala reposar en el refrigerador durante al menos 30 minutos.
5. Mientras tanto, en una sartén grande, calienta el aceite de oliva y añade la cebolla y el ajo. Cocina a fuego medio hasta que estén dorados.
6. Añade la espinaca y saltea hasta que se haya reducido y esté tierna.
7. Retira del fuego y deja enfriar un poco. Luego, agrega la ricota, los huevos y sazona con sal, pimienta y nuez moscada al gusto. Mezcla todo bien.
8. Precalienta el horno a 180 grados Celsius.
9. Saca la masa del refrigerador y divídela en dos partes. Estira una de las partes y colócala en un molde redondo para tarta.
10. Vierte el relleno de espinaca y ricota sobre la masa.
11. Estira la otra mitad de la masa y colócala encima, cerrando bien los bordes.
12. Puedes decorar la parte de arriba haciendo rayas con un tenedor.
13. Hornea durante aproximadamente 40 minutos, o hasta que la masa esté dorada.
14. Deja enfriar un poco antes de cortar y servir. ¡Disfruta de tu tarta pascualina casera!

Hello everyone! Welcome back to the channel Since it's Easter Season, today I'm going to prepare this "Torta Pascualina" With it's classic 4 layer sheet crust with a delicious Ricotta and spinach filling and of course the eggs baked inside It is a savory cake made traditionally in Luguria, Italy

But with the italian migrations during the late 19th century it's become very popular in Argentina and Uruguay and it is enjoyed all year long To make the dough you will need: 500 gr of all purpose flour 200 ml of water (room temperature)

100 ml of Olive oil. One Egg and a Pinch of Salt In a bowl I'll put the flour, the salt, the egg, the oil... and last the water I'll start mixing to combine then I'll use my hands to amalgamate and transfer it to the table I'll now knead it for about 10 minutes

To obtain a soft and smooth dough It should feel very soft and easy to knead Once it's well kneaded form a cylinder and then divide it into 8 pieces about the same size Then form each piece into a ball place them on tray Once they all ready

Brush with some oil to prevent them from forming a crust Now cover them with plastic wrap and a kitchen towel and let them rest for at least 1 hour If you let them rest over night it will be much easier to stretch the dough And for the filling you will need:

500 gr of spinach 1 large onion or 2 small a clove of garlic, Eggs 300 gr of Ricotta cheese Some hard cheese like Parmesan or Pecorino and Nutmeg for seasoning First I'll finely chop the onion and then the garlic In a skillet over medium heat I I'll saute the onions first

Season with a pinch of salt and cook them until they are soft and translucent but not brown Once it's ready, set aside In the same pan I'll cook the spinach the Italian way with some olive oil and the minced garlic I'll cook the spinach until wilted

I' add a bit more at time as they cook now the last batch and they be ready Now I'll remove from the pan and transfer them into a colander to drain the liquid and once they cool enough squeeze out even more moisture

Now I'll chop them well because we don't want any bit chunks of stems when I cut the pie. Now that I have all the spinach chopped I'll grate some of the cheese ...about a cup And to prepare the filling I add the onions to the Ricotta and the grated cheese mix well...

And add the spinach season with nutmeg freshly ground black pepper and I'll add a bunch of fresh oregano leaves which I'll finely chop Now I'll add One Egg and then mix Season with salt and mix one more time Once the filling it's ready I'll keep it in the fridge

And now I'll start working on the dough I'll start stretching the balls of dough starting from the center outwards keeping it's round shape to form a disk stretch it quite thin About a millimeter thick and then repeat this with another 3 balls

Now take one of the disks, spread it with some olive oil and dust with flour On top of it place another disk of dough and again, spread with some olive oil and dust with flour and repeat with the remaining two disks And once you have done this with all four, stretch again

And now you should have four layer sheet dough In the old times, this was traditionally made using 33 thin sheets of dough which represented the age of Christ This sheet of dough should be enough to use in a 26 centimeter in diameter baking pan This one it's 24 cm

I lightly oiled it and dust it with flour Line the mold with the dough and pour in the spinach and Ricotta mixture spread it evenly and using the back of a spoon make five large holes for the eggs then sprinkle with more grated cheese Trim the excess dough

Then place the tin in the fridge while you prepare one more pie crust with the remaining 4 balls of dough which we'll use to cover the pie Press the edges to seal the two sheets of dough Trim the excess... and then crimp the pie to seal

I'll make a cut with a knife in the center and insert a chimney We do this to let the vapors out while cooking and prevent the top crust to bubble up and the juices to boil over the top that way our pie will look nice and clean after baking

And last paint the top with beaten egg and bake at 200 degree Celsius and since it is a quite tall pie will take 50 to 60 minutes to cook Once it's nice and golden brown, remove from the oven and let it cool in the tin

For about 15 to 20 minutes before taking it out. And here we have the Easter Pie or Torta Pascualina You can see the thin layers of crust and the rustic Ligurian spinach and Ricotta filling Traditionally served cold, this pie will keep well in the fridge,

But is at its best when served straight after it has cooled Ideal to enjoy in any season of the year So I hope you try this at home It's not terribly hard and it's worth the effort As always I hope you liked this video I so, don't forget to LIKE

And I invite you to visit my channel and if you like what you see, Subscribe Thanks for joining me and we'll see you soon with a new recipe. Until the net time. Ciao!