Naked wild chard pie with goat’s cheese

Naked wild chard pie with goat’s cheese

By
From
Sicily
Serves
4

Wild leaves such as chard, chicory, rocket (arugula) and other nutritious herbs are collected in bundles by foraging Sicilians. We might not be so lucky to find wild alternatives here in the UK, so you will be pleased to know a bag of spinach leaves freshly gathered from the local supermarket will suffice. In the right season, I find this an ideal way to use up my rather dog-eared spinach or chard from our garden glut. Alternatively, use the soft leaves from young spring greens or a mixture of them all. The recipe comes from our friend Ada, who runs the beautiful hotel Monaci delle Terre Nere on the slopes of Mount Etna. They grow their own organic vegetables on the fertile black earth. Ada loves healthy Mediterranean recipes and makes this pie without a pastry crust, which is why it’s ‘naked’!

Ingredients

Quantity Ingredient
butter, for greasing
1kg chard leaves, (tough stems discarded before weighing)
2 tablespoons extra-virgin olive oil
1 garlic clove, peeled and finely chopped
salt
freshly ground black pepper
2 eggs
200g goat’s cheese
100g grana padano, grated

Method

  1. Preheat the oven to 170°C and butter a 24 cm loose-bottomed cake tin or line a flan tin with baking parchment.
  2. Bring a large pot of water to the boil while you wash the chard. When the water is boiling, salt it generously and add the chard leaves. Blanch the chard for 5 minutes (if you are using spinach instead it might only need a minute or two), drain thoroughly and chop medium-fine. Heat the oil in a large frying pan and add the garlic. Fry for just 30 seconds, making sure the garlic doesn’t burn, then add the chard. Fry for a couple of minutes, tossing frequently to coat the chard in the garlicky oil, and season to taste. Remove from the heat, transfer to a large mixing bowl and set aside.
  3. Blend together the eggs, goat’s cheese, grana padano and some seasoning. You can do this in a bowl with a fork or much more quickly in a food processor. Stir in the chard to combine.
  4. Pour into the prepared tin and bake in the preheated oven for 25 minutes or until firm to the touch. Allow to cool for 5 minutes, then remove the pie from the tin. Eat straight away or allow to come to room temperature. The pie is lovely with a light salad, on its own with bread or served with the Cherry Tomato Sauce.
Tags:
Italy
Italian
Sicily
Sicilian
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