For the dough:
300 g gluten free flour
200 ml of water
4 tablespoons of extra virgin olive oil
a pinch of salt
For the filling:
300 g of chard leaves
200 g ricotta
50 g of grated parmesan cheese pepper
extra virgin olive oil to taste
salt to taste
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Wash and drain well the chard leaves, blanch them, squeeze out excess water and cut them. In a frying pan fry in olive oil the shallot (previously peeled and sliced). Add the chard, a pinch (depending on how spicy you like) of red pepper and a pinch of salt.
Cook gently over medium heat until they take flavor. Let it cool. Once cooled add ricotta and parmesan, mix well, add salt if it were needed. Put aside everything.
Preparing the dough. Put the flour without gluten and add a pinch of salt. Mix well and form the classic fountain. Add water a little at a time while mixing the flour. If the dough is too soft, add a little more flour.
Add oil to the dough incorporating it slowly until you get a smooth dough. Make a thin sheet using a rolling pin. With the sheet obtained, line a baking sheet with a diameter of 22-25 cm previously well-oiled. Spread the filling on the inside of beets. Bake in preheated oven at 180-190° C for about 40 minutes.
I tell you this recipe
People with gluten intolerance often are forced to limit their menu. This rustic pie chard is a classic rustic pie with vegetables, but made with a gluten-free pasta that we can prepare for our celiac friends when we go for a relaxing picnic.
A portion of rustic pie chard for celiacs provides about 320 calories. It 'a good source of calcium, phosphorus, vitamins B6, B12, C, E.
words to remember
Rustic Italian Pie, rustic pie chard, collards, chard, celiac, gluten free, gluten, for celiacs cake rustic, rustic pie gluten-free, gluten-free pasta, gluten free pasta.
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