Step 1
Prepare the crazy pasta: sift the flour into a bowl, then add the extra virgin olive oil, salt and a cup of cold water1, and work the ingredients with the tines of a fork.
step 2
Continue kneading with your hands until you have a smooth and homogeneous dough2, then place it in a clean bowl covered with cling film and leave to rest at room temperature for about 1 hour.
step 3
In the meantime, cook the rice in lightly salted boiling water for the time indicated on the packet. Once cooked, drain well and place in a bowl3.
Step 4
Dissolve the ricotta in the hot milk4, then turn off the heat and let it cool.
Step 5
Add the chard to the bowl with the rice5, already cooked and chopped with a knife.
Step 6
Add the ricotta cream, season with salt and stir with a wooden spoon6.
Step 7
Add the eggs7and grated Parmesan, season with ground pepper and a pinch of nutmeg and mix again until you get a creamy and homogeneous mixture.
Step 8
Roll out the dough on a floured work surface and place it in a springform pan with a diameter of approx. 22 cm that has already been lined with baking paper. Pour in the rice and chard mixture and fold the edges over the filling8, then seal by pressing together with your fingertips and place in the oven preheated to 180 °C for approx. 45 minutes.
Step 9
Once the cooking time is up, remove the savoury cake from the oven9, allow it to cool and then turn it out onto a serving plate.
Step 10
Cut the gingerbread into slices10, bring to the table and serve.
storage
The gingerbread can be stored in the refrigerator, in an airtight container or covered with cling film for a maximum of 2-3 days .
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