Torta verde (chard and ricotta pie) – Liguria – Living a Life in Colour

Ingredients

• 500 gms strong bread flour , sifted
• 300 gms water
• 5 gms (1 teaspoon) salt
• 20 ml extra virgin olive oil
• 1 kilo chard (preferred), beet greens , or spinach
• 50 gms Parmigiano-Reggiano cheese , finely grated
• 2 pinches of dried marjoram
• 160 mls extra virgin olive oil
• 1 medium onion , skin removed, end cut, finely chopped
• 10 large artichokes , frozen or fresh (not tinned), trimmed
• ½ lemon , juiced
• 55 gms breadcrumbs (can substitute 100 grams of cooked rice)
• 250 mls whole milk (if using rice, reduce milk to 50 mls)
• 4 eggs
• 600 grams ricotta , drained
• 20 grams butter
• Salt
• Black pepper, freshly ground