A savory pie typical of Ligurian tradition, perfect for a tasty lunch or dinner.
Step 1 of 11: Mix the flours with the salted water and oil until you obtain an elastic dough.
Step 2 of 11: Let the dough rest for 30 minutes.
Step 3 of 11: Cut the chard into strips and season the ricotta with Parmesan and pepper.
Step 4 of 11: Divide the dough into four parts and roll out two thin sheets.
Step 5 of 11: Oil and place the sheets in a baking tray, letting the edges overhang and pricking with a fork.
Step 6 of 11: Fill the tray with the raw chard in several additions, seasoning each time with oil, marjoram, coarse salt and flour.
Add the breadcrumbs and Parmesan on the surface and gently mix everything.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Step 8 of 11: Cover with the ricotta cream and lay the other two oiled sheets on top, rolling the edges inward.
Step 9 of 11: Make a small hole on the side of the pie and bake at 180°C for 35-40 minutes.
Step 10 of 11: Let the pie cool, covering it with a kitchen towel
Step 11 of 11: Serve the Genoese chard pie accompanied by an excellent Ligurian white wine.
| Average values | Per serving255 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,982 kJ474 kcal | 777 kJ186 kcal |
| Fat | 26.9 g | 10.55 g |
| of which saturated fatty acids | 8.87 g | 3.48 g |
| Carbohydrates | 44.01 g | 17.26 g |
| of which sugars | 4.39 g | 1.72 g |
| Fibre | 3.24 g | 1.27 g |
| Protein | 15.91 g | 6.24 g |
| Salt | 0.31 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
