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‘After the fast comes the feast and this Ligurian pie busts with eggs, hard cooked and also as a binder for the filling and I use a mix of kale, fresh herbs and spinach. The pie is baked in a angel cake tin using filo pastry and I sprinkle it with sesame seeds to finish off.
I love Easter, as just like Spring, it is all about new beginnings and looking forward’

 

[amd-zlrecipe-recipe:12]

 

Trade Enquiries:
Filippo Olive oil is available at Rimus Group

 

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6 Comments on “Weekend Baking: Torta Pasqulina

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