Chef Paolo Laboa’s Torta Bietole | Ciao Italia
SERVES 6 TO 8
Ingredients
- Dough
- 2 cups all-purpose flour
- 3 ounces water, divided
- 2 tablespoons Ligurian extra virgin olive oil
- Sea salt
- Filling
- 1 pound fresh Swiss chard,
- 1 cup ricotta
- 1/3 to 1/2 cup flour
- 1/3 cup yogurt, divided
- Extra virgin olive oil
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