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Lunigiana-style Chard Tart

  • Appetizers
Toscana

Ingredients: Per 6 servings

  • swiss chard, and various herbs
  • 1 ¾ oz lard
  • 1 ¾ oz mortadella
  • extra virgin olive oil
  • grated Pecorino cheese
  • 1 handful ground pepper
  • salt
  • 7 oz all-purpose flour
  • water
  • oil
  • 1 pinch salt

Preparation:

Wash and finely chop the various herbs, including the Swiss chard. Boil them, drain them, and salt. Leave to rest for at least 30 minutes, then squeeze out well and wrap in a dish towel to dry. Prepare a chopped mixture of lard and mortadella. In a fairly large bowl, put the herbs, chopped lard and mortadella, extra-virgin olive oil, grated Pecorino, and a small handful of peppercorns and salt to taste. Amalgamate well to obtain a homogeneous mixture. Make a well in the flour, add water, oil and a pinch of salt, make the dough, and roll out into a thin sheet. Then divide the dough into two parts. Line an oiled cake pan with one sheet, making sure the dough reaches the rim. Fill with the mixture and close off with the other sheet. Bake in a hot oven at 400° F for 10 minutes, then lower to 350°F for a further 20 minutes. Serve hot.