date:Apr 20, 2017
entinian Torta Pascualina
Literally translated as Eastertime Tart, Torta Pascualina, has been a traditional Argentinian Easter dish since the sixteenth century, when the Italian immigrants brought the recipe to Argentina with them. This spinach and ricotta pie has raw eggs cracked into it, which cook as the pie bakes in the oven. When you serve it, every slice has a cross-section of a cooked egg in it, making this pie the prettiest egg-focused Easter celebration dish.
British Hot Cross Buns
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