Salty Easter Cake
calories: high
category: dessert
cost: medium
difficulty: high
preparation time: 280
Ingredients
White flour 600 gr.
Ricotta cheese 400 gr.
Swiss chard 1 kg.
Grated Parmesan cheese 100 gr.
Eggs 8
Fresh marjoram a few leaves
Extra virgin olive oil 150 gr.
Salt to taste
Pepper to taste
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Wine Tips
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Ricotta cheese 400 gr.
Swiss chard 1 kg.
Grated Parmesan cheese 100 gr.
Eggs 8
Fresh marjoram a few leaves
Extra virgin olive oil 150 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Tip the flour onto a pastry board, add a little warm water, 2 tablespoons of oil and salt. Knead them all together until you have a smooth dough. Divide your dough into 14 balls, flour them and cover them with a wet cloth. Put them aside for 2 hours.
In the meantime, clean, wash and cook the chard in salted water. Squeeze and dice it and add it to the crushed Ricotta cheese and 2 whole eggs. Add salt and pepper, the marjoram and half the grated Parmesan cheese. Mix everything together well with a wooden spoon.
Make 14 thin sheets of dough. Grease a cake dish and put the first sheet in. Spread a little oil over it then add the next one always spreading a little oil over it. Go on in the same way until you have 7 layers. Put the mixture on the 7th layer spreading it well. Make 6 holes and put in the 6 eggs. Add salt and pepper.
Sprinkle the top with the remaining Parmesan cheese, then arrange the rest of the layers with the oil between them. Sprinkle a little oil on the top, pierce it with a fork and let it bake for 40 minutes. The Chef's tips If you prefer, you can replace the Swiss chard with spinach. Curiosity This kind of cake can also be offered for outdoor eating.
In the meantime, clean, wash and cook the chard in salted water. Squeeze and dice it and add it to the crushed Ricotta cheese and 2 whole eggs. Add salt and pepper, the marjoram and half the grated Parmesan cheese. Mix everything together well with a wooden spoon.
Make 14 thin sheets of dough. Grease a cake dish and put the first sheet in. Spread a little oil over it then add the next one always spreading a little oil over it. Go on in the same way until you have 7 layers. Put the mixture on the 7th layer spreading it well. Make 6 holes and put in the 6 eggs. Add salt and pepper.
Sprinkle the top with the remaining Parmesan cheese, then arrange the rest of the layers with the oil between them. Sprinkle a little oil on the top, pierce it with a fork and let it bake for 40 minutes.
