Happy Easter!

Happy Easter everyone!  This morning I could not help but be overwhelmed with a sense of joy and gratefulness as I sat in church and heard beautiful music mingled with messages of encouragement.  Today in my family, we're celebrating our hope and new life with an Italian Torta di Pasqua that my mother made.  It's a simple paste crust filled with sauteed swiss chard, shallots, and ricotta, and a few whole eggs nestled inside.  Perfect for brunch or as an appetizer for Easter dinner, I know I'll be making this myself for Easters to come.

Peace to you all,
Erica

P.S. While my mom doesn't have an exact recipe for this Torta di Pasqua, I noted a few details about her process: Line a 10-inch spring-form pan with pastry crust leaving edges overhanging.  Sauté 4 lbs. chopped swiss chard and 1 minced shallot, then cool and mix together with 1 lb. ricotta, 1/4 cup grated Parmesan cheese, 1 egg, and salt and pepper to taste.  Fill crust with chard mixture, then make 5 deep wells.  Slip a whole, raw egg into each of the 5 wells.  Cover filling with with another sheet of pastry dough, then fold overhanging edges over.  Bake 1 hour at 375 F and let cool before slicing.