Photo from Puglia (c) Matt Russell, courtesy of Phaidon
[mf_list_sidebar layout=”basic” bordertop=”yes” title=”Ingredients” separator=”no”][mf_list_sidebar_item]500 g / 1¼ lb Swiss chard leaves and tender stalks, soaked in salted water for 30 minutes[/mf_list_sidebar_item]
[mf_list_sidebar_item]250 g / 9 oz (1 cup) ricotta cheese[/mf_list_sidebar_item]
[mf_list_sidebar_item]80 g / 3 oz (1 cup) grated Parmesan cheese[/mf_list_sidebar_item]
[mf_list_sidebar_item]1 small onion, chopped[/mf_list_sidebar_item]
Excerpted from Puglia (c) The Silver Spoon Kitchen, courtesy of Phaidon.
Chard, also known as Swiss chard, has green leaves, but the ribs and stalks come in several different colours. It doesn’t matter what colour you opt for: the main thing is to use young and tender leaves.
First make the pastry. Put the flour in a bowl and mix with the oil and 100 ml / 3½ fl oz (scant ½ cup) water. (No salt is needed.) Shape the dough into a fat cylinder, then cut into 4 equal pieces. Lightly flour a work counter and roll each piece of dough into a thin 20 x 25-cm (8 x 10-inch) sheet. Use 2 sheets to cover the bottom of the dish.
Preheat the oven to 190°C / 375°F / Gas Mark 5. Line the bottom and sides of a 20 x 25-cm (8 x 10-inch) baking dish with baking (parchment) paper.
Pour 475 ml / 16 fl oz (2 cups) salted water into a large saucepan, bring to a boil and add the chard. Cook for 2 ”“ 3 minutes or until tender, turning the chard over frequently to ensure it cooks evenly. Drain and refresh under cold running water. When cool, squeeze the chard dry with your hands.
Place the chard a bowl and mix in the ricotta, Parmesan, onion, egg and seasoning. Spread the mixture in the pastry-lined dish and cover with the remaining sheets of pastry. Using a fine skewer, prick the pie several times almost down to the pastry base. Sprinkle the surface with the oil and 4 tablespoons water. Bake for about 30 minutes, until the pie is golden brown and piping hot. Leave to stand for 5 minutes before serving.
Adapted from PUGLIA from the Silver Spoon Collection
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