Name: Savoury pie with Swiss chard, bacon and walnuts
Total time: 20 min
Ingredients: 1 roll of round shortcrust pastry; 350 g frozen Swiss chard; 2 eggs; 30 g chopped speck; 250 g cow's ricotta cheese; 8 walnut kernels; 50 g grated Parmesan cheese; 1/2 teaspoon CANNAMELA Organic ground turmeric; 1 teaspoon Cannamela ground black pepper; Cannamela Grinder Cap iodized salt to taste; extra virgin olive oil

Savoury pie with Swiss chard, bacon and walnuts

Difficulty Easy

20 MIN

In the oven

8 Portions

Ingredients

1 roll of round shortcrust pastry

350 g frozen Swiss chard

2 eggs

30 g chopped speck

250 g cow's ricotta cheese

8 walnut kernels

50 g grated Parmesan cheese

1/2 teaspoon CANNAMELA Organic ground turmeric

1 teaspoon Cannamela ground black pepper

Cannamela Grinder Cap iodized salt to taste

extra virgin olive oil

Ingredients

1 roll of round shortcrust pastry

350 g frozen Swiss chard

2 eggs

30 g chopped speck

250 g cow's ricotta cheese

8 walnut kernels

50 g grated Parmesan cheese

1/2 teaspoon CANNAMELA Organic ground turmeric

1 teaspoon Cannamela ground black pepper

Cannamela Grinder Cap iodized salt to taste

extra virgin olive oil

Preparation

Fry the drained Swiss chard in 1 tablespoon of oil with the speck in a frying pan.

In a bowl, mix the ricotta cheese with the cheese, eggs and Swiss chard.

Flavour with Cannamela Organic ground black pepper.

Add some Cannamela Organic turmeric and salt.

Open the shortcrust pastry and line the 24 cm diameter mould without removing the paper.

Pour in the filling and level off.

Distribute the walnut kernels on the surface.

Pinch the pastry towards the centre of the savoury pie and bake at 180° for 35 mins.

Savoury pie with Swiss chard, bacon and walnuts

Ingredients

Ingredients

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