Ingredients
- 250 g Puff pastry
- 2 bunches of beets
- 300 g ricotta
- 100 g liquid cream
- 3 eggs
- White flour
- grated Parmesan cheese
- dried marjoram
- butter
- olive oil
- salt
- pepper
For the Easter cake recipe, briefly knead the puff pastry, then divide it into four pieces and let it rest. Clean and wash the beets, cut them into strips and boil them with the only water remaining adhering to the wash, drain and squeeze them.
Sieve the ricotta, dropping the proceeds into a bowl, add the cream, three tablespoons of Parmesan, two tablespoons of flour made from a sieve, a pinch of salt and one of marjoram, then add the mixture to the beets blending them well.
Roll out a first piece of dough, obtaining a very thin, almost transparent sheet, grease it evenly with oil, then cover it with a round pan (24 cm in diameter) with high greasy edges, let the dough overflow. Spread the second piece of dough in the same way, then place it on the previous sheet in the mold. Pour the mixture of chard and ricotta, level it and then place three equidistant dimples, in each one break an egg, season with a pinch of Parmesan, salt, pepper and a bow of butter.
Roll out the third piece of dough, grease the surface then place it on the filling, slightly rippling the dough towards the center. Finally, roll out the fourth piece of dough and place it on the preparation, rippling the dough in the center, blow between the two sheets then turn the excess dough towards the center, forming a cord. Grease the surface abundantly, prick it and then pass the cake in a hot oven at 180 ° for an hour.
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