Torta salata con crema di ricotta e cavolo nero | La Vialla

Ingredients

• 400 g plain flour
• 20 g brewer’s yeast
• 2 tbsp Extra Virgin Olive Oil
• 200 ml water
• 1 pinch of salt
• 500 g Tuscan kale
• 2 shallot
• 2 eggs
• salt and pepper
• 500 g fresh sheep’s milk ricotta
• 100 ml milk
• 3 tbsp grated aged pecorino cheese (plus 2 tbsp to sprinkle on top of the filling)
• 3 tbsp Extra Virgin Olive Oil
• salt
• ½ tsp nutmeg
• 1 knob of butter
• 2 tbsp breadcrumbs