How to cook salted Easter cake, recipe with chard and milk curd among the ingredients, description of the entire preparation process, from the processing of the pasta to the cooking in the oven.
Ingredients for 6 people
- 600 g white flour
- 400 g milk curd
- 1 kg of chard
- 100 g grated Parmesan
- 8 eggs
- some fresh marjoram leaves
- 1/4 liter of extra virgin olive oil
- a little oil to grease the cake pan
- salt and pepper
Preparation of the Easter cake
Put the flour on the pastry board, pour two tablespoons of oil, salt and knead with your hands, adding, little by little, as much lukewarm water as needed to obtain a consistent dough.
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Work the dough vigorously for about ten minutes, waiting for bubbles of air to appear on the surface.
Divide the dough into fourteen equal pieces and form with each of them a loaf to be lightly floured and left to rest for about two hours, covered with a moistened napkin.
Carefully clean and wash the beets under a jet of running water and cook them with a little salt without adding any more water than the one left attached to the leaves.
As soon as they are cooked, squeeze the beets and chop them finely, after putting them in a fairly large bowl.
Crumble the curd and add it to the herbs, with two whole eggs, salt and freshly ground pepper, add the marjoram and half of the Parmesan, then work with a wooden spoon until obtaining a homogeneous mixture.
Roll out each piece of dough with a rolling pin to obtain fourteen very thin and wide sheets just enough to line the cake pan falling one centimeter off the edges.
Lightly grease the cake pan and arrange the first sheet of dough, to be just greased with oil, then superimpose another sheet, also greasing this one, and continue in this way until the seven sheets are used up.
On the seventh sheet lay out all the filling, level it and form six recesses, regularly spaced from each other, with the help of the back of a spoon, in each of which a fresh egg will be poured, to be sprinkled with salt and pepper.
Sprinkle with the remaining grated cheese and overlap a sheet of pasta, just greasing it with oil, then continue in this way, greasing and overlapping the other six sheets.
Fold the dough that comes out of the cake tin inward, pinching it with your fingers to form a cord around it.
Grease the surface of the cake with a little oil and prick it with a fork, then put it in the preheated oven for about forty minutes, waiting for it to become golden.
To be served preferably warm
