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TORTA PASQUIALINA Combine the flour, salt and sugar in a bowl and make a well in the centre. Add the oil, water, egg, and egg yolk. Knead quickly into a paste. Form into a disc, cover and let it rest for half an hour before use. Place the eggs into a perforated steam container. Steam at 100°C for 4 minutes. Remove the eggs and plunge into iced water and leave for 10 minutes to cool. Peel carefully and set aside. Place the mixed spinach, silverbeet and parsley onto a perforated steam container. Place into the steam oven and Steam at 100°C for 1 minute. Remove from the steam oven and squeeze out any excess liquid. Place the diced onion and olive oil onto a solid steam container, place into the steam oven and steam at 100°C for 2 minutes. In a bowl, add the onions, blanched greens, beaten egg, ricotta, parmesan, lemon zest, grated nutmeg and season to taste with salt and pepper. Mix thoroughly until well combined. Preheat the oven on Intensive Bake at 180°C. Roll out the pastry to 2 mm on a lightly floured surface. Cut into six 15 cm rounds. Line a jumbo muffin pan with the pastry, allowing excess pastry to hang over. Fill each mould ⅔-full of the ricotta mixture and make a small indent with a teaspoon. Place a boiled egg into the indent and top with ricotta mixture. Fold excess pastry over, pleating as you go. Brush the pastry top lightly with olive oil. Place the tin on shelf level 2 and cook for 20-25 minutes, or until golden brown. Allow to cool for 10 minutes before turning out of the pan. Serve warm or at room temperature with a salad. Torta Pasqualina is an Italian Easter Pie. Originating in the northern Italian area of Liguria, the pie dates back to the 14th century. This recipe can also be prepared as one big torta using a 20 cm springform cake tin. Bake on Intensive Bake for approximately 1 hour, or until golden brown. Torta can be made ahead of time and stored in an airtight container. METHOD Olive oil pastry 1. 2. 3. Filling 1. 2. 3. 4. 5. Assembly 1. 2. 3. 4. 5. HINTS AND TIPS For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS Olive oil pastry 450 g (3 cups) plain flour 3 tsp salt flakes 2 tbsp caster sugar 80 ml (⅓ cup) extra virgin olive oil 60 ml (¼ cup) water 1 egg 1 egg yolk Olive oil, to brush Filling 6 eggs 350 g mixed spinach and silverbeet leaves, chopped 1 cup parsley leaves ½ brown onion, diced 1 ½ tbsp extra virgin olive oil 1 egg, extra, beaten 250 g ricotta, drained 130 g parmesan, finely grated 1 lemon, zested ¼ tsp grated nutmeg Salt flakes and pepper, to taste Cooking programme Induction and Moisture Plus or Combi steam Miele Accessories Steam containers Serves 6 Preparation time 20 minutes Cooking time 35 minutes