Susie

I would take a hand pie over a regular slice any day. Why, you might ask? Because the ratio of crust to filling is absolute perfection, not to mention they are easy to serve, and don’t even require utensils! These hand pies are at their best fresh from the oven, but you can also store them in an air tight container for a few days.

If you are familiar with any of my other recipes, you know I am a huge fan of adding liquor to my desserts! If this resonates with you, I recommend substituting the 3/4 cup of water for a 1/4 cup of brandy and 1/2 cup of water. The subtle flavor of brandy really takes this dessert to the next level.

To begin, make the filling. Put the water, sugar, cornstarch, lemon juice, and extract in a small saucepan over medium heat. Allow the mixture to simmer for 2-3 minutes, until it thickens. Add the cherries, stir the mixture and then set it aside to cool.

Next, make the pastry crust. Put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water down the feed tube, a little at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface, form it into a ball. Divide the dough in half, press each half into a disc and chill in the refrigerator for at least two hours.

Once the dough has chilled, preheat the oven to 375°F and line a baking sheet with parchment paper.

Then, place one of the discs of dough between two sheets of parchment paper and roll it out to about 1/8″ thickness. Use a 3″-4″ cutter to create the bottom of your pies and transfer them to the baking sheet.

Next, arrange the cherry mixture in an even layer on the bottom of the pie, maintaining a 1/2″ border around the perimeter. Do not overfill the pies or the filling will seep out as they bake. Set aside.

Then, remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″.

Using a pastry wheel, pizza wheel, or a sharp knife, cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle coarse sugar over the top.

Bake at 375°F for 20-25 minutes, or until the crust has turned golden.

Remove the pies from the oven and allow to cool slightly before serving.

Wondering what to do with all those vine ripened, summer tomatoes? Here’s a quick and easy way to make use of them. This simple tomato sauce makes a delicious light and fresh spaghetti pomodoro, or can be used as the base for an Amatriciana or vodka sauce. I also use it as a pizza sauce, incorporate it into cioppino and vegetable risotto, or tomato based soups and stews… the possibilities are endless, plus it freezes well, so you can keep it on hand to use throughout the year.

To begin, wash the tomatoes and remove the stems. Then, score the bottom with an X.

Fill a large bowl with ice water and set aside.

Bring a large pot of water to a boil. Lower the tomatoes into the water and allow them to boil until the skins begin to peel back slightly. This takes about a minute.

Then, remove the tomatoes from the water and place them in the ice bath to stop the cooking process. Allow the tomatoes to soak in the ice bath until the skins begin to shrivel. Then, remove them from the ice water and peel the skins off the tomatoes.

Next, heat a large skillet over medium heat. Add the peeled and halved garlic. Add the peeled tomatoes. Cover with a lid and allow to cook for at least an hour, mixing occasionally.

Remove the garlic.

Pass the tomato mixture through a fine mesh sieve or food mill to remove the seeds.

Return the sauce to the pan, adjust the heat to low, season with salt and add basil leaves.

At this point, the tomato sauce is ready to use. If you plan to freeze it, allow it to come to room temperature, and then transfer it to freezer safe containers.

It’s peach season and in order to honor this delicious stone fruit, I am sharing this classic pie recipe. While both of my grandmothers had an affinity for making pies, this recipe comes from my Nonna Silvia. When she was a recent Italian immigrant, she spent many years working at a restaurant called the Hickory Pit. While known as a barbeque joint, they were also known for their pies and pastries and she was in charge of making them. Growing up, I remember her making pies of all kinds– strawberry, peach, apricot, apple, pumpkin, cherry, berry– you name it, she made it!

This recipe is simple, allowing the fruit to take front and center. Depending on the sweetness of the peaches, you may choose to add a little more or less sugar. I encourage you to add half the sugar and then taste it before adding the rest.

To begin, put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water, down the feed tube, 1 Tbspn at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface and fold the dough in on itself until the flour is incorporated. Form it into a ball, divide the dough in half, pressing each half into a disc

Wrap up one disc and place it in the refrigerator to chill. Place the other disc in between two pieces of parchment paper. Using a rolling pin, roll from the center to the edge, flattening and turning the disc until it is 1 1/2″-2″ larger than the pie pan. When it is rolled to size, drape the dough over the rolling pin, remove the parchment paper and carefully press it into the bottom and up the sides of the pie dish, being careful not to stretch the dough. Trim the dough around the edge of the pan, cover it with plastic wrap and place in the refrigerator to chill for at least 2 hours, or up to 3 days.

Then, make the filling. I prefer to leave the skins on for added texture and because I like the more rustic feel, but if you prefer to peel them, place the peaches in boiling water for 2 minutes to blanch them, and then remove and peel the skins.

Next, put the sliced peaches in a large mixing bowl. Add the sugar, lemon juice and cornstarch and mix to combine.

Preheat the oven to 375°F.

Then, put the peach mixture on top of the crust, arranging the peaches in an even layer.

Remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″ or just thin enough to cover the top of the pie.

Cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle turbinado sugar over the top.

Put the pie on the middle rack of the oven and place a piece of aluminum foil over the top, loosely covering the pie.

Bake at 375°F for about 45 minutes. Then remove the tin foil and continue baking until the filling is bubbling and the crust has turned golden. Remove from the oven and allow to cool before serving.

If you enjoy making pasta from scratch and have never tried incorporating fresh herbs, I encourage you to give it a shot! It’s not much different than making regular fettucine, just arrange the herbs between two sheets of pasta and put it through the rollers a couple more times and you get a beautiful stained glass effect, not to mention the pasta is laced with the subtle flavor of parsley. For this recipe, I paired the parsley fettucine with a pine nut and parsley pesto. A traditional pesto is made by grinding the ingredients in a mortar and pestle and then drizzling in the extra virgin olive oil. If you are after a more traditional and authentic result, follow this method, but if you don’t have a mortar and pestle, feel free to use a food processor, and if you are really feeling rebellious, substitute the extra virgin olive oil for softened butter. It is delicious! Top with toasted pine nuts and grilled shrimp and you have a delicious and complete meal!

Note: Fresh pasta can be eaten immediately or it can be stored for up to two weeks in an air tight container, just be sure it’s completely dry before storing.

Begin by making the pasta.

If you are using a stand mixer, add the flour, eggs, salt and olive oil to the bowl of a stand mixer fitted with the flat beater attachment. Turn the mixer to low and beat until the ingredients are incorporated. If necessary, add water 1 Tablespoon at a time until the dough comes together. Then replace the beater attachment with the dough hook and knead for 5-6 minutes.

If you are making the dough by hand, place the flour in a mound on your work surface, form a well in the middle and add the eggs, salt and olive oil. Then, using a fork, break the egg yolks and lightly scramble the eggs. Using your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add water 1 Tablespoon at a time until the dough comes together. Then, knead the dough for 5-6 minutes.

Allow the dough to rest for 30 minutes before continuing.

After the dough has rested cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour, flatten it into a disk and run it through on the widest setting on the roller. Adjust the setting to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom of the roller, the dough is too sticky. Dust it with flour and roll again.

Continue this process until the dough is about 1/4″ thick. On my machine, it’s number 4. Using the pastry cutter, trim the ends of the sheet so they are square. Cut the sheet so they are about 12″ -16″ long. Lay two sheets of pasta down on a large work surface. Arrange the parsley leaves on top of one sheet of dough, being careful not to include any stems (they will puncture through the dough when you pass the sheet through the roller).

Then, cover with the other sheet of dough. Press firmly so the parsley doesn’t slip when you pick up the sheets. Turn your pasta machine back one setting and carefully, run the pasta sheets through the roller again. This time, the dough will come out laminated.

Sprinkle with flour and then wrap the pasta sheets into loose rolls, without pressing, seam side up. Using a knife, cut the pasta into 1/4″ wide strips. Unwrap the rolls by gently picking up the end of the fettucine and allowing them to unravel. Then, wind them into a nest and let them dry on a lightly floured work surface.

When you are ready to cook the pasta, bring a pot of salted water to a rolling boil.

Add the pasta and boil for 3-4 minutes or until the pasta rises to the top. When the pasta is cooked, strain and transfer to a large mixing bowl. Add the sauce and toss until the pasta is evenly coated.

Note: If you used butter instead of olive oil, you may want to thin the sauce with a bit of pasta water.

Plate the pasta, scatter more pine nuts over the top and enjoy! Serve immediately.

The proper way to make Spaghetti alla Carbonara is hotly debated. Dare I put myself in the middle? Of course! A traditional Spaghetti alla Carbonara is made using only five ingredients– spaghetti, eggs, guanciale, Pecorino Romano and black pepper. The key to getting a fantastic result is to source the highest quality ingredients, cook the pasta to a perfect al dente, and most importantly, don’t scramble the eggs (although I must admit, I’ve scrambled them many time and met with delicious results.) The result should be creamy and velvety, punctuated with crispy, salty bits of guanciale, the epitome of comfort food.

Note: Sometimes it can be hard to find guanciale in the States, so I use pancetta as a substitute. Guanciale comes from the pork jowl, while pancetta is made from pork belly. While they are both incredibly flavorful, guanciale has a higher fat content, which lends a softer, less chewy texture. If you can get your hands on it, great, if not, improvise!

To begin, separate the egg yolks from the whites and add the egg yolks to a large mixing bowl.

Add the Pecorino Romano and black pepper and whisk vigorously until well combined.

Brown the guanciale in a heavy bottomed skillet until it is crisp and has rendered its fat. Strain the fat and set the guanciale aside. Note: Don’t get rid of the fat just yet. You will add some back into the sauce at the end of the preparation for added flavor.

Bring a pot of salted water too a boil and cook the pasta according to the package instructions. When the pasta reaches al dente, remove it from the water with kitchen tongs, and transfer to the mixing bowl with the egg and cheese mixture. Set aside 1 cup of pasta water which you may need to use to loosen the sauce later.

Next, create a bagna marie by placing the mixing bowl over the boiling water, and mix the pasta with the sauce until the cheese has melted, and the egg has thickened. Trust your judgement, the sauce should not look thin and bubbly. If it does, keep stirring and allow the heat to do its job. When the sauce is creamy, remove the pasta from the heat and add the guanciale, a small amount of the guanciale drippings (if desired), and a bit of the cooking water to loosen the sauce, if necessary.

Plate the pasta, top with extra cheese and black pepper, and dig in!

Peas and prosciutto are a classic combination but what I really love about this salad is the added crunch of the roasted chickpeas. They lace the salad with a subtle flavor of rosemary that complements the bright, lemon vinaigrette.

With summer just around the corner, I crave light, healthy, fresh ingredients. Over the years, I’ve grown to love salads. I like how energetic I feel after I eat them, I love the color and texture of fresh, seasonal ingredients, and the countless ways I can embellish, by adding sunflower seeds, pomegranate kernels, sweet corn, or in this case, crunchy, roasted chickpeas.

They are, hands down, my favorite part of this salad. The crunchy tidbits are scattered throughout the greens, adding texture and flavor, bringing the salad to life. You could soak and boil the chickpeas from scratch, but it isn’t necessary, canned beans work just fine and it makes the recipe quick and easy. In addition to making a great salad topping, they also serve as a snack or a complement to an antipasti platter or charcuterie board, and they are also quite healthy. Chickpeas are packed with protein and fiber, and rich in vitamins, and minerals, including folate, iron and manganese.

Note: Baked chickpeas can be stored in an air tight container for up to two days. The chickpeas will retain their crunch much longer if you add a packet of food grade gel silica to your air tight container. I bought packets on Amazon a few months back and they make all the difference when storing anything that is sensitive to moisture, like these chickpeas or meringue cookies.

To begin, preheat the oven to 400°F.

Rinse the chickpeas and pat them dry with a paper towel until all the water is absorbed. The drier the beans, the crunchier they will be.

Toss with olive oil and salt and lay them in a single layer on a parchment lined baking sheet.

Roast in the oven for 20-30 minutes or until they are crunchy and golden. About halfway through the cooking time, I jostle them around with a wooden spoon or spatula so they brown evenly.

While the chickpeas are baking, prepare the salad dressing. Add the mustard, lemon juice, lemon zest, salt and pepper to a small bowl and then add the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies.

Next, prepare the peas. Bring a pot of salted water to a boil. Boil the peas for 6-8 minutes or to desired doneness. Then, strain the peas and transfer them to a bowl of ice water to halt the cooking process.

When the chickpeas are done, remove them from the oven and toss with the ground rosemary while they are still warm. Set aside and allow to cool while you assemble the salad.

Add the mixed greens to a salad bowl, drizzle the dressing over the top and toss. Then, top with the prosciutto, peas and roasted chickpeas. Enjoy!

Yum! yum! yum! yum! yum! I could not be more excited to share this waffle recipe! These waffles are crisp on the outside, tender and almost custard like on the inside. The combination of almond paste and extract gives the waffles a deep and nutty almond flavor, that plays well off the crunchy bits of pancetta.

Notes:

This recipe calls for whipped egg whites, which of course is an extra step, but I promise you, it’s worth it. Whipping air into the egg whites creates a delicate foam that keeps the batter light and tender.

Cornstarch is the key to obtaining waffles with a crisp exterior, while still maintaining a soft and tender center.

Beware over mixing the batter. Whisk until the ingredients are well combined. Some lumps are okay. If you whisk or beat the batter until it is entirely smooth, you run the risk of developing the gluten in the flour which will make the waffles chewy rather than fluffy and tender.

Allow the batter to rest before using it. Resting the batter gives the milk time to dissolve any residual lumps and also helps to release some of the starches giving the waffles lift without making them tough.

To begin, preheat a waffle iron.

Put the pancetta in a heavy bottomed skillet and fry over medium heat until brown and crispy. Remove from the pan and allow to drain and cool while you prepare the batter.

Separate the egg yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to a medium sized mixing bowl.

Then, add 1 1/2 cups whole milk, vegetable oil and almond extract to the egg yolks and mix until well combined and set aside.

In a separate large mixing bowl, sift the flour, cornstarch, baking powder, sugar and salt and whisk to combine.

Put the almond paste and remaining 1/4 cup of milk in a heat safe bowl and microwave for 30 seconds. Pull the mixture out, mash it with a fork, stir it around and put it back in the microwave for another 30 seconds. Again, mash with a fork and mix, until it resembles the consistency of cream of wheat, a bit grainy but relatively smooth. It’s okay if there are some lumps. They will dissolve into the batter when you cook the waffles.

Note: Since all microwaves are a little different, gauge the time based on what the almond paste mixture looks like. The milk should be entirely incorporated into the mixture, it should be smooth and easy to mix with a fork and resemble the consistency of a thick cream of wheat.

Then, add the almond paste to the wet ingredients and mix.

Pour the wet ingredients into the dry ingredients and mix until well combined. Some lumps are okay.

Then, add the pancetta to the batter and mix until it is distributed evenly throughout the batter. Allow the batter to rest for about ten minutes while you prepare the egg whites.

Whip the egg whites until they form stiff peaks and fold them into the batter.

Scoop the batter onto the waffle iron, filling it according to manufacturer’s recommendation and cook until golden brown.

Almonds and walnuts get all the glory, but today, hazelnuts steal the spotlight and for good reason! This granola recipe is inspired by my all time favorite cookie, Baci di Dama, a hazelnut and dark chocolate Italian sandwich cookie. If I had a little more self control around Baci di Dama, I might be able to keep them in a cookie jar to enjoy at a sustainable pace, but the truth is I don’t. If they are in the house, they are as good as gone! I have them first thing in the morning with my coffee, I snack on them every time I walk through the kitchen, I make an extra cup of coffee in the afternoon to sneak a few more and then, of course, there is dessert.

So, in the interest of health, I’ve come up with a delicious alternative– Hazelnut, Dark Chocolate and Dried Cherry Granola Clusters. The hazelnuts are filled with antioxidants, the flaxseeds are rich in Omega-3 fatty acids and the rolled oats have been proven to reduce cholesterol. And, it is incredibly versatile. Sprinkle it over yogurt to brighten up your breakfast, scatter it on top of salad for an added crunchy bite, toss a handful into your baked goods for extra texture, sprinkle it over an ice cream sundae or just eat it by the handful. I hope you enjoy it as much as I do!

Notes: I use extra thick rolled oats because they have more texture, but regular rolled oats will work just fine. I would not recommend using quick oats because they are pre-cooked, pressed thinner and don’t have the structure to stand up to the other ingredients.

The ground flaxseed acts as a binding agent that creates larger clusters of granola. I like using ground flaxseed for the added health benefit, but if you can’t get your hands on it, feel free to substitute all purpose flour.

Most granola recipes suggest you mix the granola halfway through the baking process. Feel free to do this if you like, but I prefer to have larger clusters of granola, so I allow it to bake and cool. Once the granola has cooled, it will harden like brittle and you can break it down to whatever size you prefer.

I bought a bag of food safe gel silica packets from Amazon and keep them on hand to use for anything that calls for airtight storage. It works like magic on meringue cookies and this granola, and they couldn’t be simpler to use, just pop one packet at the bottom of your airtight container, then add the granola. It absorbs excess moisture and keeps the granola fresh and crisp.

To begin, preheat the oven to 350°F.

Put the hazelnuts in a large Ziploc bag and using a meat mallet, or rolling pin, pound the hazelnuts, until they resemble a coarse chop.

Add the rolled oats, chopped hazelnuts, ground flaxseed and salt to a large mixing bowl and mix until ingredients are well combined.

In a separate bowl, add the olive oil, honey and vanilla extract and whisk until homogeneous. Then, add the wet ingredients to the dry ingredients and stir until well combined.

Line a large sheet pan with parchment paper, and then using the back of a spoon, spread the granola into a thin layer and press it into the pan.

Bake for 15-20 minutes. When it’s done, it will be golden and fragrant. Be careful not to over bake.

While the granola is baking, measure out the chocolate chips and chop the dried cherries and set aside.

Once the granola has cooked, remove it from the oven. Let it cool for 5 minutes, then scatter the cherries and chocolate chips in an even layer on top of the granola. Then, using the flat side of a spatula, press the toppings into the warm granola. This allows the dried cherries and chocolate chips to become part of the granola clusters, rather than just mingling with them. The chocolate chips might soften or melt slightly but they will harden as they cool.

Allow the granola to cool completely. It will continue to firm as it cools. Then, break the granola into large chunks and store in an air tight container for up to 1 month.

Crostini with marinated artichoke hearts and shaved Parmigiano Reggiano are a great start to any meal. While you can buy marinated artichoke hearts at the grocery store, the home made version are infinitely times more delicious and you can flavor them any way you like. For this recipe, I’ve used a very traditional combination of garlic, lemon and parsley. The artichokes are tender and flavorful and stand up well to toasted french bread.

The marinated artichokes can be made ahead of time and stored in the refrigerator for up to two weeks. When I have these around, I add them to almost anything, salads, pizza, toss them with pasta or add them to a risotto.

To begin, zest the lemon and then, set it aside.

Fill a large pot full of water, slice the lemon in half and squeeze the juice into the pot of water. This will prevent the artichokes from browning once you’ve trimmed them.

Set the pot near your work station. Then, clean the artichokes. Remove the tough outer leaves until you reach the pale green core. Then, cut off the stem and trim the darker green top of the leaves so that you are left with only the tender pale green portion of the artichoke. Slice them in half and remove the fuzzy beard located in the center.

Toss the artichokes in the water as you clean them so they do not brown while you clean the rest of the batch.

Then, move the pot to the stove and place over high heat. Bring the water to a rolling boil and cook the artichokes until tender, about 10 minutes.

Strain and allow the artichokes to cool.

In a large mixing bowl, add the white wine vinegar, olive oil, salt, garlic, parsley and lemon zest. Whisk the mixture together and then add the artichokes.

Stir, cover and refrigerate for at least 2 hours, preferably overnight.

To make the crostini, preheat the oven to 350° F. Slice french bread on a diagonal and brush with olive oil. Lay the slices in a single layer, on a baking sheet and bake approximately 10 minutes or until they turn golden brown.

Allow the crostini to cool, then top with artichoke hearts and shaved Parmigiano-Reggiano. Drizzle extra olive oil from the marinade over the top and serve.

Artichoke Torta, or Torta Pasqualina ai Carciofi is a Genoese Easter tradition. It could best be described as a savory pie filled with artichokes, cheese and eggs. Historically, the dough would consist of thirty three, thinly rolled sheets of dough divided between the crust and the top, each of the layers symbolizing one year of Jesus Christ’s life. Historically, the Easter meal would be centered around this dish, but nowadays, it is often eaten as a side dish or cold on the Monday following Easter.

My Nonna always brought a traditional Torta to the Easter table and while I absolutely love the history of food and respect tradition, this recipe is a slight departure from the original. I chose not to layer the dough because I wanted to top it with a decorative crust. I know, I know… please forgive me! If you are looking for an entirely traditional Torta Pasqualina, you can search my recipes. I made a spinach and ricotta torta last year with all the layers.

Anyway, in search of an amazing pie crust, I hit up Sally’s Baking Addiction and as expected, she did not disappoint. I have to say, I cannot imagine there is a better pie crust out there. It’s flaky, tender, buttery and light as air!

Note: If you can get your hands on baby artichokes, they require much less prep because the feathery choke hasn’t fully formed on the inside. If this is an option for you, I would jump at the chance. If not, mature artichokes work just as well, they just require more trimming.

Begin, by making the dough. Add the flour and salt to a large mixing bowl. Then, add the butter and shortening.

Using a pastry cutter, or two forks, cut the butter and shortening into the dough until the largest lumps are pea sized.

Add the ice water, one Tablespoon at a time, stirring the mixture with a rubber spatula. Once the dough comes together, transfer it to a floured work surface. Fold the dough in on itself until the flour is fully incorporated. Form the dough into a ball and divide it in half. Flatten the halves into discs, cover with plastic wrap and refrigerate until you are ready to assemble.

Next, make the filling. In a large bowl, add 1 cup of water and the juice of 1/2 of a lemon. Then, clean the artichokes. Remove the tough outer leaves and the beard of the artichokes, located in the center. A common mistake, and one I’ve made many times, is not trimming enough. The feathery choke has got to go. It will make your pie tough and fibrous, certainly not the goal! The heart and the base of the leaves are both delicious and edible so that’s what your aiming to uncover.

Then, slice them and add them to the bowl with the water and lemon mixture. This will prevent them from turning brown.

Once the artichokes are clean, you are ready to saute. Add the olive oil and butter to the bottom of a saute pan and heat over medium heat. Add the chopped onion and garlic, season with salt, and pepper and cook until the onions turn translucent, about 5-7 minutes. Then, drain the artichokes and add them to the pan. Season with salt and pepper. Add white wine and cook until they are soft and tender, and the liquid has evaporated, about 15 minutes (Feel free to substitute water for the wine, if you prefer). Taste, and adjust seasoning, if necessary. Then, transfer them to a large bowl to cool.

In a large mixing bowl, add the ricotta, Parmigiano-Reggiano, marjoram, salt and pepper and mix well. Taste, and adjust the seasoning if necessary. Then, crack two eggs in a separate bowl, beat until well combined and add the eggs to the cheese mixture. Mix until well combined.

When the artichoke mixture has cooled, fold the artichokes into the cheese mixture and refrigerate until you are ready to assemble the torta.

When you are ready to assemble, preheat the oven to 375°F.

Grease a 9″-10″ springform pan and set aside.

Using a rolling pin, stretch one ball of dough until it is large enough to cover the bottom and stretch up the sides of the springform pan.

Then, spread the filling evenly inside the pan.

Using the back of a spoon, make 5 large holes in the filling for the eggs. Add one cracked egg to each hole and sprinkle the eggs with salt and pepper.

Then, work the dough for the top of the torta, using the same technique you used for the bottom, stretching the dough and then place it on top of the filling. Trim the excess dough and crimp the edges.

Make a hole in the center of the torta so air can escape as it cooks.

Brush the top with egg wash and bake at 375°C for 50-60 minutes.

Let it cool for 15-20 minutes in the springform pan before removing it.

Torta Pasqualina can be eaten warm, but you could also store it in the refrigerator and serve it the next day. I think it tastes even better after it sits a while. Either way, it’s delicious!