Servings:
8
Prep time:
45
Cooking time:
60
INGREDIENTS
- - 4 artichokes
- - 1 kg chard
- - 500g sour cream
- - 500g type 0 Wheat Flour
- - 1 handful marjoram
- - 100g grated parmesan cheese
- - 7 eggs
- - Extra virgin olive oil
- - garlic
- - Salt
- - pepper
INSTRUCTIONS
- Prepare the dough with the flour, 2 tablespoons oil, a pinch of salt and a some cold water. Let it sit in a cool place for at least 30 minutes, covered with a cloth. In the meantime, prepare the filling
- Thinly slice the chard’s stems, and sauté them in a pan with some oil, salt and a clove of garlic, that you will later remove. Peel the artichokes. Slice them and remove the heart. Boil them with salted water, then slice them too.
- Drain the sour cream with a colander and some gauze. Combine it to the veggies and stir. Add the marjoram, some salt and pepper and ¾ of the parmesan cheese. Add two eggs and stir again.
- Separate the dough into 4. Level it thinly, brush it with oil and use it to prepare cover the base of the tray, including the edges, placing the oiled side facing downwards.
- Fill the pie with the veggies and cheese mixture. With a spoon, create 5 holes in the filling and place the remaining eggs inside. Sprinkle the remaining parmesan on top.
- Level the remaining 3 doughs, brush them with oil and place them one on top of each other, to seal the pie. Close the edges with your fingers, leaving 1 cm space unsealed.
- Place a straw in the hole, blow and close the open edge. Brush the surface with oil and bake at 140°C for 40 minutes.
