Last Thursday I was drawing up the menu for Friday Saucepan&Suitcase secret supper and I lingered for quite some time over the recipe of this savoury tart - I was not sure whether my guests would have found it that appealing, after all it is simply a pastry case filled with ricotta and spinach and stuck in it a few hard boiled eggs that appear now and then.
But I am glad I went ahead with this idea. Easter was not such a long time ago and it is after all one of the most popular dishes we make in Italy for this kind of celebrations, particularly if the weather is good enough to let us have a picnic.
Torta Pasqualina, "Easter pie", is originally from Liguria, the horn shape region next to France, but can now be found anywhere in Italy. Almost every table features one of these simple pies which carry strong symbolic ingredients, like eggs, together with local springtime produce, like spinach and beets. It is perfect the day after and that is why it suits un "pranzo al sacco", lunch in a bag, i.e. picnic.