For the dough
250 gr of flour
1 teaspoon of salt
50 gr of extra virgin olive oil
125 gr of hot water
For the filling
500 gr of chard
150 gr of grated Parmigiano Reggiano Bio
25gr of extra virgin olive oil
Make a fountain with the flour and add all the ingredients. Stir well and work for at least ten minutes until the dough appears smooth and smooth.
Leave to rest for half an hour.
Meanwhile prepare the filling … Rinse the herbs well, drain and leave them on a cloth for thirty minutes to dry. Cut into slices of maximum 1 cm.
Put them in a bowl add the Parmesan, the salt and finally the extra virgin olive oil.
At this point, roll out a little ‘dough until you get a thin sheet and cover.
a pan, previously greased with oil. add the filling and cover with another sheet of dough very thin to leave slightly wavy.
Bake at 180 degrees for about 30-40 minutes