Presentation

The Easter cake, as the word implies, is a savory pie to be served as a main course, a dish based on chard and ricotta with eggs, flour, butter, Grana Padano PDO and extra virgin olive oil.

Ingredients

Serves 6

Ricotta – 500 g (17.6 oz / ≈ 2 cups)

Swiss chard – 1 kg (35.3 oz / ≈ 8–10 cups chopped)

Flour – 600 g (21.2 oz / ≈ 5 cups)

Grated Grana Padano – 60 g (2.1 oz / ≈ ½ cup)

Butter – 40 g (1.4 oz / ≈ 3 tablespoons)

Eggs – 6 large (≈ 300 g / 10.6 oz)

Extra-virgin olive oil – to taste (≈ 1–2 tablespoons / 15–30 ml)

Preparation

After washing and drying them well, cut the green part of the chard into very thin slices

Work the flour with a little warm water, a little oil and a little salt

to obtain a rather soft dough

Divide it into four parts and put it to rest covered with a cloth for 2 hours

Put the ricotta in a bowl with 3 tablespoons of oil, 2 tablespoons of flour, a pinch of salt and a handful of Grana Padano cheese

Mix well until you get a rather fluid cream

Put the chard on the pastry board, add a handful of flour, the remaining cheese except for a handful, salt and mix everything with your hands

Roll out one of the pieces of dough with a rolling pin until you get a thin sheet and place it on the bottom of a baking tray greased with oil

Arrange the chard in handfuls in the pot, pour a little oil and spread the ricotta on top with the blade of a knife greased with oil

Drill four holes and break a whole egg into each

Put a pinch of salt and a knob of butter on each yolk

Sprinkle with a little parmesan cheese

Roll out the other pieces of dough into very thin sheets

Grease each sheet with oil and spread them, one on top of the other, in the pan

Close the dough all around making a cord

Grease the surface sheet with oil

Bake in a preheated oven on the lowest shelf at 180 degrees for 55 minutes (in a convection oven at 160 degrees for 45 minutes).

Treat the slice for the baby for 5 minutes in a pressure cooker (see treatment in a pressure cooker).

If there is any left, do not give it to the child even if it is stored in the refrigerator.

Allergens

Swiss chard: possible individual intolerance

Butter: milk allergens (except in clarified butter) if not clarified

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Grana Padano PDO: milk allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Cottage cheese: milk allergens

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Swiss chard: it has antioxidant and anti-inflammatory properties, favorable to the functioning of the immune system, purifying favorable to the proper functioning of the liver and favorable to hematopoiesis and improvement of cardiovascular circulation

Wholemeal flours: providing zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients

Grana Padano PDO: useful for the proper functioning of the liver

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Ricotta. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants and for the proper functioning of the cardiovascular system

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Xerostomia (dry mouth)
• Constipation

With caution in case of:

• Mucositis (inflammation and lesions of the oral cavity)