Salame Pasqua, “the perfection of the Red and White”

Chocolate Salami

The Magical Record of the Beast 666: The Diaries of Aleister Crowley, 1914-1920 documents some of the prophet’s work with sexual operations in magick. However, like any good magical diary, the book also includes some of the food consumed during that time. These recipes may be of interest to magicians attempting similar operations, or to anyone who just likes to try something new.

On 3 April 1920, Crowley notes: “Traversed Rock of Cefalu, visiting Temples of Jupiter and Diana. At supper, I ate much thigh of kid, and may Priapus prosper! Also I ate Salome di Pasqua — the perfection of the Red and White. This, gazing on the sausage, I beheld: that this Red and White is the Sanguis et Semen formula of Juppiter, as obtained in the Paris Working.”

“Salome di Pasqua” appears to be a misspelling of Salame Pasqua, or Easter Sausage. There are two possible interpretations of this – one is a dessert that looks like a sausage, and the other is a meat pie made with sausage and cheese. Given the description, Crowley was likely referring to the latter dish, but both recipes are included here for the culinary adventurer.

Chocolate salamiChocolate Salami

  • 300 grams of biscuits (Saiwa Oro)
  • 150 g butter, softened
  • 200 g dark chocolate
  • 2 eggs
  • 100 g sugar
  • Confectioner’s sugar

Chocolate salami is a delicious dessert that is usually prepared for Easter and Christmas in many regions of Italy, alongside chocolate eggs and doves. It is particularly suitable for Easter and the traditional Easter breakfast.


Coarsely crumble the biscuits with your hands and not with a blender.

Put chocolate in a double boiler to melt. As the chocolate melts, mix in the butter until creamy. The butter should be soft enough to be worked with a silicone spatula before melting.

Add the sugar and then the eggs. Mix well until creamy, smooth, and homogeneous.

Once the melted chocolate mixture has cooled to lukewarm, mix in the eggs and sugar. Knead until the dough is perfectly smooth, then add chopped cookies and mix well.

Place the mixture on a sheet of baking paper and try to give it a cylindrical shape as regular as possible, using your hands and a spatula.

Once you have the shape, roll it in oven paper to form a large cylindrical candy.Tighten the sides and then roll the paper-wrapped confection in aluminum foil.

Rest in refrigerator for at least 4 hours.

Once the dough has hardened, pull it out of the refrigerator, remove the aluminum and the baking paper, and roll it in powdered sugar.

Serve the chocolate salami slices, just like a real sausage.

If you want to make it even richer, you can add chopped nuts and candied fruit, eliminating the corresponding weight of dry biscuits.

Translated to English from

Salami, Sausage & Cheese Easter Pie

Yeast Dough Crust

  • 3¼ cups flour
  • 2 tbs butter
  • Salt and pepper to taste
  • ¼ oz yeast
  • 1 cup lukewarm water

Mix yeast into lukewarm water and bloom.

Place flour in a bowl and season with salt and pepper. Add butter by breaking into small pieces. Add water and work until dough forms and work until smooth and elastic. Cover bowl and allow to bloom for 20 minutes.


  • 2 lbs. sweet sausage (picked out of casing)
  • ¼ lbs salami (diced)
  • 2 lbs ricotta
  • 5 eggs
  • ¼ cup parmigiano
  • ¼ cup pecorino romano
  • ¼ cup shredded mozzarella
  • 2 tbs chopped parsley
  • 2 tbs chopped chives

Cut sausage into small pieces. Place a large sauté pan on the stove and set to medium. As sausage heats, add 2 tbs olive oil and lightly caramelize for 10 minutes. Stir to be sure the sausage cooks evenly. When done, place on a paper towel-lined plate to cool and to drain oil and fat.

In a large bowl, combine cheeses, eggs, herbs and meats until well mixed.

Cut dough in half and roll out thin flat sheets. Spray pie pan with nonstick spray and place one sheet on bottom and trim around. Put filling in and do the same with top layer of dough. Trim around again. Poke holes on top with a fork to allow steam. Brush top with egg yolk wash.

Bake for 15 minutes at 375°F. Then drop temperature to 325°F and cook for another 20 minutes. Take out and allow to cool, then refrigerate to let it set for another hour. Cut portion and reheat in oven.

Adapted from New York Post.


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