Torta Di Funghi – Torta Pasqualina

Torta Pasqualina – Roger469 CC BY-SA 3.0

The torta pasqualina (in Ligurian tôrta pasqualinn-a or turta de gee) is a cake, usually a savory cake, typical of Liguria (more precisely of Genovesato and Borgotaro) that is also prepared in other parts of Italy with different characteristics (sometimes also in sweet version). Baked in the oven, it is typical of Easter time.

Ingredients

800 gr. porcini mushrooms,
1 sprig parsley,
1 garlic clove,
3 T. olive oil,
2 eggs,
a handful of parmesan,
the inside of a sandwich roll soaked in milk,
salt,
2 sheets of pastry for pies,
olive oil to coat a baking pan.

How to make the Mushroom tart:

How to make the mushroom tart: in a saucepan, saute chopped mushrooms (caps and stems) in olive oil with minced garlic and parsley. Mix and add salt to taste.

Remove from heat after 8 minutes. Mix slightly beaten eggs, cheese and bread crumbled finely in a bowl. Drain liquid from mushrooms and add to egg and bread mixture.

Grease the baking dish and arrange a sheet of pastry. Spread mixture evenly on top and cover with the other sheet on which you put a little olive oil. Bake at 180°-190° for around 35-40 min.

Regional recipe from Liguria

Typical of Genua and Borgotaro

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.