To celebrate Easter (a little 'late to the truth) and also over 1000 hits to my blog (THANK YOU ALL !!!), I show Pasqualina the cake I made 100% by me, and that I served on the table for Easter day, forcing all present at least the taste ....
Someone was actually a bit 'skeptical, but has now changed his mind.
Then comes this:
Step 1: container.
- about 500-600 grams of flour
- water enough
- a drizzle of extra virgin olive oil (extra virgin ...)
blend in well by adding water until the dough becomes smooth and rubbery. Must not stick to your fingers. The water should be added to the eye, depends on the moisture of the flour. Is mixed and you stand a half hour in a dry place and covered with wet cloth.
Step 2: content.
- 800 grams of fresh Swiss chard, fresh: Boil 3 minutes in a pressure cooker. Of course, after washing them well, that's clear.
- 250 g fresh ricotta
- some grated parmesan
- an egg
- salt
everything is mixed. Then it's back to the dough of flour, is divided into two halves, one of which lies in the rectangular baking dish. Pour the filling, forming a spoon with three cavities in which three uova.Con break the dough covers the remainder of all, a brush with beaten egg and bake at 180 degrees for about 40 minutes.