TORTA DI ERBE (a flan made with Swiss Chard)
Ingredients for the filling:
1kg Swiss Chard
3-4 tablespoons breadcrumbs
4-5 amaretti biscuits
1 small glass Grappa
a handful of mixed raisins and pine kernels
salt and bicarbonate
Ingredients for the pastry:
500g white flour
1 packet yeast
½ small glass Grappa
Wash the Swiss Chard leave to dry naturally. When dry, cut into thin strips and slowly toss in 200g butter. When cold mix with the 2 eggs, 3-4 tablespoons breadcrumbs, 1 glass of Grappa, 100g sugar, the mixed raisins and pine kernels, a pinch of salt and a pinch of bicarbonate.
Prepare the pastry by mixing 500g white flour, 200g sugar, 200g butter, 2 eggs, the powdered yeast and ½ glass of Grappa.
Grease a flan case and cover with the pastry (keeping a little aside to make a lattice top).
Pour in the filling, cover with the leftover pastry cut into strips to form a lattice top, and cook in a the oven at 180°C.
When cooked, sprinkle with a little icing sugar.