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Mix the flours with the salted water and oil until you obtain an elastic dough.
Let the dough rest for 30 minutes.
Cut the chard into strips and season the ricotta with Parmesan and pepper.
Divide the dough into four parts and roll out two thin sheets.
Oil and place the sheets in a baking tray, letting the edges overhang and pricking with a fork.
Fill the tray with the raw chard in several additions, seasoning each time with oil, marjoram, coarse salt and flour.
Add the breadcrumbs and Parmesan on the surface and gently mix everything.
Cover with the ricotta cream and lay the other two oiled sheets on top, rolling the edges inward.
Make a small hole on the side of the pie and bake at 180°C for 35-40 minutes.
Let the pie cool, covering it with a kitchen towel
Serve the Genoese chard pie accompanied by an excellent Ligurian white wine.
In the refrigerator
This pie is best enjoyed the day after preparation. It is recommended to pair it with an excellent Ligurian white wine.
Italia, Liguria
| Energy (kcal) | 137.99 |
| Carbohydrates (g) | 18.42 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 4.56 |
| of which Saturates (g) | 2.74 |
| Protein (g) | 6.65 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.12 |
