Comments on: Torta Pasqualina https://italianfoodforever.com/2014/03/torta-pasqualina/ Those who eat well, eat Italian. Tue, 08 Aug 2023 18:59:49 +0000 hourly 1 By: Lori Fitton https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-794728 Fri, 19 Apr 2019 02:28:49 +0000 https://italianfoodforever.com/?p=7965#comment-794728 In reply to Vicki.

I’m going to sauté the veggies it’s tastier and easier. I’ve searched this receipt and they all are the same but I was intrigued by yours using a spring form pan.  . I wish there were pictures of  this and placing the dough in and finished 

]]> By: Deborah https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-767703 Sun, 20 May 2018 01:42:08 +0000 https://italianfoodforever.com/?p=7965#comment-767703 In reply to Paul Capicchioni.

Congratulations!

]]> By: Paul Capicchioni https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-767702 Sun, 20 May 2018 01:38:49 +0000 https://italianfoodforever.com/?p=7965#comment-767702 I have made this for three cooking contests in NY & FL
somewhat different than this recipe.  My recipe is from both grandparents & mother from Parma.
I came in 1’st in one, and second in two contests over the years;  the one I cam in 1’st was competing with mostly 
well known chefs in region I was in.
After making this over 300 times in my life I have
finalilized a recipe that everyone I ever served it to
wants to take it home after they ate too much of it already.
Truly a primitive northern Italian provisional food that can be an appetizer. or meal.

]]> By: Deborah https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-732570 Wed, 26 Apr 2017 06:10:25 +0000 https://italianfoodforever.com/?p=7965#comment-732570 In reply to debbie rodi.

Debbie, thanks for letting me know. I think it is a hame most folks make it for Easter only.

]]> By: debbie rodi https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-732516 Tue, 25 Apr 2017 22:06:40 +0000 https://italianfoodforever.com/?p=7965#comment-732516 My husband’s grandparents were from Italy and Easter tradition in south Jersey was ham pie, the heavy, meat laden, homemade crust pie, which I made once. Made the torta this Easter, everyone thought it was delish. It’s a keeper, and I will use it for a great make ahead brunch recipe.

]]> By: Deborah https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-731438 Fri, 14 Apr 2017 11:27:35 +0000 https://italianfoodforever.com/?p=7965#comment-731438 In reply to Vicki Farishian.

I would think at least a pound.

]]> By: Vicki Farishian https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-731390 Thu, 13 Apr 2017 23:24:58 +0000 https://italianfoodforever.com/?p=7965#comment-731390 How many packages of frozen spinach can you use?

]]> By: Beverly DiBenedetti https://italianfoodforever.com/2014/03/torta-pasqualina/#comment-29672 Fri, 30 May 2014 15:29:56 +0000 https://italianfoodforever.com/?p=7965#comment-29672 I love your recipe and will be making it at our next family gathering. Thank you for sharing your wonderful recipes.

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