This menu opens with a rustic pie in which the delicate flavor of beet greens is merged with the harmony of typically Italian cheeses, like ricotta and Parmigiano Reggiano.
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INGREDIENTS |
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Flour |
200 |
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g |
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Butter |
80 |
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g |
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Egg yolk |
1 |
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Grated Parmigiano Reggiano |
80 |
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g |
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Greens (small beets) |
400 |
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g |
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Extra-virgin olive oil |
To taste |
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Water |
2 |
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Spoonfuls |
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Salt |
To taste |
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Pepper |
To taste |
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PREPARATION |
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Remove the butter from the fridge beforehand so it will have a chance to soften. Make a hollowed mound of flour and place into it the butter, cut into small pats (leaving a bit aside for greasing the baking tin), the egg yolk and a pinch of salt. Knead the dough and work it into a ball so you can wrap it in plastic film and place it into the fridge to rest for around an hour. |
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In the meantime clean and wash the beet greens. Drain and chop them coarsely into large pieces and cook them for 5-10 minutes in a large in which you have previously heated 3 spoonfuls of oil. |
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Cool, add the strained ricotta and grated Parmigiano Reggiano to the cooked beet roots; add salt and pepper then stir well. |
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Roll out the dough and place it into a baking tin that's been buttered and dusted with flour. Pour the filling onto the dough, sealing the sides of the pie with the edge of the dough.
Bake in a pre-heated oven at 180° for about 45 minutes. Take the pie from the oven, let it cool and serve. |
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CHEF'S NOTE |
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If you enjoy truly rustic, wild flavors, you can make the pie with a filling of borage and wild rucola, instead of beet greens. |
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A dry, white, full-bodied wine with a persistent bouquet is perfect for bringing out the best in the dishes that make up this brightly colored menu. So we would tend to go with an Erbaluce or a Cinque Terre wine. |
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