Torta Pasqualina

Ingredients

• 500 g 00 flour
• 250 ml warm water
• 80 ml extra virgin olive oil, plus more for brushing
• 10 g fine salt
• 1 kg chard leaves
• 1 onion, finely chopped
• 400 g prescinseua or ricotta
• 100 g Parmigiano Reggiano, grated
• 3 eggs, beaten, for the filling
• 6 whole eggs, for the nests
• 1 tbsp fresh marjoram leaves
• grated nutmeg
• salt and black pepper

Before you cook

• Mix the flour and salt in a bowl, then work in the warm water and 40 ml of the oil to make a soft dough.
• Knead the dough for 10 minutes, until smooth and elastic.
• Divide the dough into 6 balls, cover them and rest for 1 hour.
• Wash the chard and strip the leaves from the thick stalks.
• Chop the onion finely.

Steps

1. Warm 2 tablespoons of oil in a large pan and cook the onion gently for 8 minutes, until soft.
2. Add the chard leaves in handfuls and cook for 6 minutes, until wilted.
3. Tip the chard into a colander and press hard to squeeze out every drop of water.
4. Chop the squeezed chard and leave it to cool.
5. Mix the chard with the prescinseua, Parmigiano, the 3 beaten eggs, the marjoram and a grating of nutmeg.
6. Season the filling generously with salt and pepper.
7. Heat the oven to 190°C and oil a 24 cm springform tin.
8. Roll one ball of dough out until it is almost see-through and lay it in the tin with the edges overhanging.
9. Brush that sheet with olive oil, then roll and lay a second sheet on top, and a third, oiling between each one.
10. Spoon in the filling and level the surface.
11. Make six hollows in the filling with the back of a spoon.
12. Crack a whole egg into each hollow, taking care not to break the yolks.
13. Season the eggs with salt and a little grated Parmigiano.
14. Cover with the three remaining sheets, oiling between each one.
15. Roll the overhanging edges inwards and pinch them into a rope to seal the pie.
16. Brush the top with oil and prick it in a few places, keeping well clear of the buried eggs.
17. Bake for 55 minutes, until the top is crisp and deep gold.
18. Let the pie cool for 20 minutes before cutting, so the slices hold together.