Season: spring, summer, autumn
Ingredients Serves 6
Dough:
400 g Spelt flour
2 eggs
2 shells of water
rock salt to taste
filling:
500 g chard
200 g fresh goat cheese (ricotta)
1 teaspoon of grated ginger
1/2 teaspoon of Thyme
1 teaspoon of trikatu Virya®
½ teaspoon of appeto Virya®
1/2 teaspoon of Marjoram
1 tropea red onion
2 cloves garlic
½ teaspoon of medium hot curry
1 tablespoon corn starch
rock salt to taste
extra virgin olive oil to taste (NB: IN ITALIANO C’è UN ERRORE DATTILOGRAFO)
Method
Wash the chard and boil it in a little water, then squeeze it to remove the excess water and chop. Finely chop the onion and garlic and add to a pan to simmer in a little water. Add ginger, trikatu Virya®, Appeto Virya®, marjoram, curry and the goat cheese. Mix well, add the chard, salt, a little ‘oil and the corn starch. Cook for a few minutes and stir so you get a soft mix, without any water.
To make the dough pour the flour on a work surface, make a mountain with a whole, break 2 eggs in the middle and add 2 shells of water and a pinch of salt. Then knead it all together in the same way you use to make pasta.
The dough must become soft and supple.
Divide the dough into 2 parts, one of which is a bit ‘bigger. With this last part pull it into a sheet and coat the bottom and sides of a greased cake tin with a little ‘oil and flour.
Pour the mixture of ricotta and chard on the bottom. Pull a thin sheet with the remaining dough and cover the tin carefully closing the border all around; grease the last layer and bake in the oven for about an hour at medium heat (180 ° C).
