← Nouns Cooking · Italian

Ingredients

• 350 g plain flour
• 4 tbsp olive oil (or 50 g lard)
• 1 tsp Salt
• 200 ml warm water, roughly
• 1 kg Swiss chard, spinach or a mix
• 3 tbsp olive oil, plus extra for brushing
• 4 Spring onion, finely chopped
• 1 clove Garlic, finely chopped
• 1 handful Parsley, chopped
• 120 g Parmesan, grated
• 80 g Pancetta or guanciale, finely chopped (optional)
• Black pepper

Method

1. Mix the flour, salt and oil, then add the water gradually and knead for 5 min into a soft, smooth dough. Wrap and rest for 30 min.
2. Blanch the greens in boiling salted water for 3 min, drain, cool and squeeze them very dry. Chop finely.
3. Warm the oil in a pan over medium heat and cook the spring onions, garlic (and pancetta, if using) for 5 min. Add the greens and parsley and cook for 5 min, stirring, to dry them out. Cool, then mix in the Parmesan and pepper.
4. Heat the oven to 200°C (180°C fan, 400°F). Oil a 30 cm round tin. Roll out two thirds of the dough very thinly and line the tin, leaving an overhang. Spread in the filling.
5. Roll out the rest of the dough thinly, lay it on top, fold the edges over and pinch to seal. Prick the top all over with a fork and brush with oil.
6. Bake for 35–40 min, until golden and crisp. Serve warm or at room temperature, cut into wedges.

Tips

• Use butter or olive oil rather than lard to keep it vegetarian.
• Leave out the pancetta to keep it vegetarian; the original also spreads a little lard and pancetta on top.
• Traditional Parmesan uses animal rennet; choose a vegetarian hard cheese if needed.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Great Italian Chefs GialloZafferano