Artichoke Chard Ricotta Pie Torta Verde Liguria Antipasto Starter
Ingredients
- 200 gram flour, sifted
- 2 gram 1/2 teaspoon salt
- 20 milliliter extra virgin olive oil
- 1 kilo chard (preferred), beet greens, or spinach
- 50 gram Parmigiano-Reggiano cheese, finely grated
- 2 pinch dried marjoram
- 160 milliliter extra virgin olive oil
- 1 medium onion, skin removed, end cut, finely chopped
- 10 large artichokes, frozen or fresh (not tinned), trimmed
- 1/2 lemon, juiced
- 55 gram breadcrumbs (can substitute 100 grams of cooked rice)
- 250 milliliter whole milk (if using rice, reduce milk to 50 mls)
- 4 eggs
- 600 gram ricotta, drained
- 20 gram butter
- salt
- Black pepper, freshly ground
Instructions
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