2460 Kcal per serving
To begin, place the flour in the middle of the work surface and create a “well” in the center of the flour and add a pinch of salt. Place a tablespoon of oil in the centre. Knead the dough, adding enough water to obtain a smooth and very soft dough. Divide it into four pieces and leave to rest for 15 minutes, covered with a damp cloth.
Clean, wash and cut the chard into strips. Boil them with only the water remaining after washing. Drain and squeeze out the chard when cool.
Sieve the ricotta. Combine the ricotta, cream, Parmesan, two tablespoons of flour, a pinch of salt and the marjoram in a bowl.
Grease a round, high-sided baking pan. Roll out a piece of dough to a very thin sheet. Grease the pastry with oil.
Cover the inside of the tin, allowing the dough to overflow. Roll out the second piece and place it on top of the first piece. Pour in the beet and ricotta mixture and level out with a spatula. Make three dimples, equidistant from each other.
Break 1 egg into each dimple. Season with a pinch of Parmesan cheese, salt and pepper.
Turn on the oven at 180°C.
Roll out the third piece of dough. Grease the surface. Place it on top of the filling, ruffling the pastry slightly towards the centre. Roll out the fourth piece of pastry. Place it on the pie, puckering the pastry in the centre. Blow between the two pieces of pastry with a straw. Turn the excess pastry towards the centre to form a cordon. Grease the surface of the cake.
Bake the cake in the oven for 60 minutes
- chard (1000 g)
- ricotta cheese (300 g)
- flour (250 g)
- liquid cream (100 g)
- eggs (3)
- Grated parmesan cheese (3 tablespoons)
- dried marjoram (1 pinch)
- butter (1 walnut)
- olive oil (3 tablespoons)
- salt (to taste)
- pepper (to taste)
- Proteins: 149
- Fats: 88.2
- Carbohydrates: 326,5