Chartsweet and Ricotta Pie (Torta di Bietola)
8 servings
35 minutes
Swiss chard and ricotta pie (Torta di Bietola) is a classic dish of Italian cuisine from the Liguria region, where Swiss chard is often used in traditional recipes. Its filling combines the delicate texture of ricotta, the light sweetness of Swiss chard, and the savory taste of pancetta, creating a harmony of flavors. Potatoes add softness to the pie while pecorino cheese adds richness. The crispy crust frames the rich filling, turning each slice into true delight. This dish is perfect for dinner or a festive table, especially accompanied by a glass of white wine. Baked to a golden crust, the pie takes on an appetizing appearance and enchanting aroma. It can be served as a standalone dish or as an accompaniment to a light salad or vegetable side dish. Torta di Bietola expresses the simplicity and elegance of Italian gastronomy.
1
Preheat the oven to 190 degrees.
2
Boil the chard leaves in a small amount of water until soft. Transfer to ice water, dry, and chop finely.
- Chard leaves: 8 pieces
- Water: 1 teaspoon
3
Peel small potatoes and cut them into thin slices. Boil in salted water until soft. Drain.
- Potato: 1 piece
4
In a well-heated pan, fry the finely chopped ham until golden brown. Add the finely chopped onion and sauté until translucent, then add the potatoes, season with salt and pepper, and optionally add some red pepper flakes. Slightly brown the potatoes.
- Pancetta: 2 pieces
- Onion: 1 head
- Potato: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Red pepper flakes: to taste
5
In a bowl, mix chopped chard, 2 eggs, ricotta, and grated pecorino. Add the mixture with pancetta and mix well.
- Chard leaves: 8 pieces
- Chicken egg: 3 pieces
- Ricotta cheese: 0.8 glass
- Pecorino cheese: 50 g
- Pancetta: 2 pieces
6
Place the rolled 35 cm dough on a greased baking tray, add the filling in the center and spread it out, leaving a 10 cm edge. Fold the edges up over the filling and carefully arrange them.
- Shortcrust pastry: 500 g
7
In a small bowl, lightly beat the egg and 1 teaspoon of water. Brush the mixture on top of the dough and bake for about 30 minutes until golden brown. Cool at room temperature and serve.
- Chicken egg: 3 pieces
- Water: 1 teaspoon
