Mix the flours with salted water and oil until you get an elastic dough.
Let the dough rest for 30 minutes.
Cut the Swiss chard into strips and season the curd with parmesan and pepper.
Divide the dough into four parts and roll out two thin sheets.
Grease and place the sheets in a baking pan, letting the edges hang out and pricking with a fork.
Fill the pan with raw Swiss chard in several layers, seasoning each time with oil, marjoram, coarse salt, and flour.
Add breadcrumbs and parmesan on the surface and gently mix everything.
Cover with the curd cream and place the other two greased sheets on top, rolling the edges.
Make a small hole on the side of the pie and bake at 180°C for 35-40 minutes.
Let the pie cool, covering it with a cloth.
Serve the Genoese Swiss chard pie accompanied by an excellent Ligurian white wine.
In the refrigerator
This pie tastes better if enjoyed the day after preparation. It is recommended to accompany it with an excellent Ligurian white wine.
Italia, Liguria
| Energy (kcal) | 155.95 |
| Carbohydrates (g) | 15.79 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 5.94 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 10.05 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.04 |
