Torta pasqualina

SERVES 6

“Recipes and ingredients vary from place to place,” says John Irving. “Some boil the chard (aka silverbeet), while others don’t use chard at all, preferring spinach, beetroot tops or, in the Ventimiglia area, nettles. This recipe, a simplified version of that published in the book Ricette di Osterie e Genti di Liguria, calls for just four eggs and four layers of pastry. It draws on versions I’ve seen in professional kitchens, but also corresponds to how the Italian home cook would prepare the pie. It goes without saying that many don’t make their own dough, but use frozen puff pastry instead.”

2 tbsp extra-virgin olive oil,

plus extra for brushing 1 large onion, coarsely

chopped

900 gm (1 bunch) silverbeet, washed and dried, leaves and some stalks coarsely chopped

1 cup salad burnet (optional;

see note), coarsely chopped 1 cup (loosely packed) flat-leaf

parsley, coarsely chopped 1 tbsp fresh marjoram leaves,

coarsely chopped

250 gm ricotta, well drained 2 tbsp grated Parmigiano

Reggiano

4 eggs

15 gm unsalted butter

DOUGH

200 gm plain flour, plus extra

for dusting

1 tbsp extra-virgin olive oil,

plus extra for greasing

1 For dough, combine flour and a large pinch of salt on a work surface and form a well in the centre. Pour in oil and 100ml lukewarm water, and bring together, kneading to form a smooth dough. Divide into 4 balls, cover with a damp tea towel and rest for 1 hour.

2 Heat oil in a frying pan over medium heat, add onion and stir

until soft (5-6 minutes). Add greens and herbs, and cook, stirring occasionally, until wilted and all liquid has evaporated (5-6 minutes). Season to taste and transfer to a bowl (drain any excess liquid). Add ricotta, parmesan and 1 egg, combine well and season to taste.

3 Preheat oven to 190°C. Roll 2 balls of dough into 2 very thin 30cm-diamater discs. Oil the base and side of a 23cm round shallow springform cake tin. Line tin with 1 disc of dough and brush with oil. Lay second disc over, then spread filling in an even layer. With the back of a spoon, make 3 depressions in filling spaced evenly apart. Place a third of the butter and an egg into each, keeping yolks intact, and season to taste. Fold pastry edge inwards. Roll remaining dough as before. Lay 1 sheet over filling, brush with oil, then top with the second, pressing it inside the pastry rim. Pinch around edge to seal, brush with oil and pierce centre with a fork. Bake until golden (55 minutes to hour) and serve warm or cold. Note Salad burnet is available from select greengrocers with advance order. If it’s unavailable, leave it out.