Easter Cake Roll

The Easter cake roll is a variation of the traditional Ligurian pasqualina cake, which instead of being presented as a layered cake, is rolled up. Here’s how to prepare this delicacy.

Ingredients

• 1 roll of ready-made brisée pastry (or puff pastry if you prefer a crunchier effect)
• 300 grams of fresh or frozen spinach
• 200 grams of ricotta cheese
• 100 grams of grated Parmesan cheese
• 4 eggs
• 1 clove of garlic
• Nutmeg to taste
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. If using frozen spinach, thaw and squeeze it well to remove all the water. If using fresh, wash them and cook in a pan with a drizzle of oil and the garlic clove until they wilt. Then squeeze and chop.

2. In a bowl, combine the ricotta, chopped spinach, Parmesan, salt, pepper, and a pinch of nutmeg. Mix well until you get a homogeneous mixture.

3. Roll out the brisée pastry on a sheet of baking paper, then evenly distribute the filling, leaving a free edge of about 2 centimeters.

4. Make a slight indentation in the filling and carefully break an egg into it, taking care to keep the yolk whole. Salt it slightly and cover with some ricotta and spinach mixture. Repeat the operation with the other eggs, spacing them evenly.

5. Roll the pastry on itself, using the baking paper to help, so as to obtain a roll closed on the sides. Seal the edges well to prevent the filling from leaking during cooking.

6. Place the roll on a baking tray, making sure to position the seam of the pastry downwards. Bake in a preheated oven at 180° for about 30-40 minutes or until the pastry is golden.

7. Let the Easter cake roll cool down before cutting it, to prevent the filling from leaking out.

Curiosity

Easter cake is a typical Ligurian dish, traditionally prepared for Easter. The classic version involves the use of as many as 33 layers of pastry, symbolizing the years of Christ. Obviously, the rolled version simplifies the preparation while preserving the traditional flavors of the original recipe.