Swiss chard frittata

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

Swiss chard frittata ingredients

Swiss chard frittata ingredients

  • 6 eggs
  • 1 kg of swiss chard, only the green leaves, use the stalks for something else.
  • 1 clove  of garlic
  • 1 small onion
  • A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
  • 100g of grated parmesan
  • Salt and pepper
Swiss chard frittata prepared

Swiss chard frittata prepared

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Swiss chard frittata wilting chard

Swiss chard frittata wilting chard

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Swiss chard frittata ready to cook

Swiss chard frittata ready to cook

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Swiss chard frittata ready to turn

Swiss chard frittata ready to turn

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Torta Pasqualina

 Torta pasqualina finished dish

Torta pasqualina finished dish

LiguriaTorta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken along. This is a slightly simplified version as it uses pre prepared puff pastry. It’s good to know that doctors no longer say eating cholesterol is bad for you as it includes at least 10 eggs. Serves at least 6.

  • 500g puff pastry
  • 500g swiss chard or spinach, stalks removed
  • 1 small onion, finely chopped
  • 80g of parmesan or pecorino romano (or a mixture of both)
  • 1 tbsp chopped fresh marjoram or parsley
  • 10  eggs
  • 300g ricotta, passed through a sieve to remove lumps
  • 1 tbsp of single cream
  •  Olive oil
 Torta pasqualina ingredients

Torta pasqualina ingredients

Put the swiss chard, the onion and 2 tbsp of oil into a saucepan. Season with salt and people and cook over a medium heat until the chard is completely wilted. Allow to cool and squeeze out as much liquid as possible.

 Torta pasqualina wilting chard

Torta pasqualina wilting chard

Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.

Torta pasqualina filling

Torta pasqualina filling

In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.

 Torta pasqualina assembling pie

Torta pasqualina assembling pie

Roll out 2/3 of the pastry and use it to line an oiled cake tin. Make a layer with the chard. Cover with the ricotta. Crack 6 eggs, regularly spaced onto the surface.

 Torta pasqualina ready for the oven

Torta pasqualina ready for the oven

Roll out the remaining 1/3 of the pastry and use it to close the pie. Trim off the excess pastry and fold over and crimp the edges to seal. Brush with olive oil and bake at 180 °c for 45 minutes.

 Torta pasqualina after baking

Torta pasqualina after baking

Red pepper and aubergine carbonara

Serves 4.

Red pepper and aubergine carbonara ingredients

  • 320g gnocchetti di sardi
  • 1 medium red pepper, cut anto small dice
  • 1 medium aubergine, cut into small dice
  • 1 stick celery, cut into small dice
  • 1 clove garlic, peeled and lightly crushed
  • 1 whole small chilli
  • 2 medium eggs
  • 1 tsp marjoram
  • 60ml olive oil
  • 80g parmesan cheese, grated
  1. Fry the pepper, aubergine, celery, garlic cloves marjoram and chilli in half the olive oil for about 15 minute.
  2. Remove from the heat and discard the garlic and chilli. Keep warm
  3. Beat together the eggs, cheese and the rest of the oil.
  4. Cook the pasta until al dente
  5. Add the drained pasta to the vegetables and mix well
  6. Finally, add the egg mixture and stir thoroughly.

Red pepper and aubergine carbonara

Fusilli with white ragu

This is a lighter alternative to ragu bolognese, ragu bianco. It doesn’t include any tomatoes. Serves 6

White ragu ingredients

White ragu ingredients

  •   500 grams  fusilli
  •   400 grams  minced beef
  •   3      medium  carrots — finely chopped
  •   2      medium  onions — finely chopped
  •   1      stick  celery — finely chopped
  •   1      tablespoon  fresh marjoram — chopped or 1 teaspoon dried
  •   1      glass  white wine
  •           olive oil
  •           meat stock
  •           salt and pepper
  1. Fry the celery, onions and carrots until softened.
  2. Add the wine and let it reduce to almost nothing
  3. Add the meat and enough stock to cover
  4. Cook uncovered, slowly, for at least an hour, adding more stock from time
    to time when it starts to dry out.
  5. Serve with the cooked fusilli and parmesan cheese.

White ragu finished dish

White ragu finished dish