Torta Pasqualina

Name: Torta Pasqualina
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16 slices
Ingredients: 100 g Parmesan cheese; 20 g fresh flat-leaf parsley; 2 garlic cloves; 15 g olive oil; 280 g artichoke hearts; 300 g fresh spinach leaves; 30 g dried mushrooms; &frac18; tsp dried marjoram; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 4 medium eggs; 450 g ricotta cheese; 50 g whipping cream; 140 g lard; 1 tsp fine sea salt; 90 g water; 80 g milk; 500 g plain flour; 4 medium eggs

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 1 Std. 50 Min

Portionen 16 slices

Zutaten

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
4 medium eggs
450 g ricotta cheese
50 g whipping cream