Authentic Chard Pie Ligurian Recipe
Craving a taste of true Liguria? Today I introduce you to the Genovese chard pie, a super tasty classic of our cuisine! Perfect for an easy lunch, an outdoor trip, or as an appetizer that feels like “home.”
The “doc” recipe from us Genovese includes prescinseua, a slightly tangy fresh cheese that gives a special flavor to the filling. But if you can’t find it, no problem! A simple trick is to use ricotta and a bit of yogurt for a similar and delicious result.
Whether you choose the original version with prescinseua or the more “easy” one with ricotta and yogurt, preparing this chard pie is really easy. It’s a quick recipe with few ingredients that will make you look good.
If you have some fresh chard, this is the right occasion to make them the stars of a special dish. Trust me, the smell coming out of the oven is fantastic! So, let’s get to work and prepare this delight of Ligurian cuisine together! You’ll see that the homemade chard pie will win you over!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 280.79 (Kcal)
- Carbohydrates 35.01 (g) of which sugars 1.40 (g)
- Proteins 10.66 (g)
- Fat 11.69 (g) of which saturated 0.71 (g)of which unsaturated 0.07 (g)
- Fibers 1.99 (g)
- Sodium 271.83 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 cup Manitoba flour
- 2 tablespoons extra virgin olive oil
- 2/3 cup water (lukewarm)
- 1 teaspoon fine salt
- 2 bunches chard (about 1 lb)
- 1 lb prescinseua (or 1 cup ricotta + 1 cup whole plain yogurt)
- 2 tablespoons all-purpose flour
- to taste extra virgin olive oil (to season chard)
- salt
Tools
- Bowl
- Baking pan
Steps
In a bowl, mix the two flours and create a well in the center. Pour the salt and extra virgin olive oil in the center, then mix with a spoon. Gradually incorporate the lukewarm water, continuing to mix until the flour is completely absorbed. Knead vigorously for about 10 minutes. Let the dough rest for at least 30 minutes before using it.
If you have prescinseua, great! If you’re not from Genoa, you can replace it with half ricotta and half yogurt to achieve the same tangy note. Wash the chard thoroughly and dry them. Cut them into very thin slices; if the stems are too thick, remove them. Lightly salt the chard, add two tablespoons of flour, and mix well.
Divide the dough into two equal parts and roll them out thinly with a rolling pin. Place the first sheet on a baking pan greased with extra virgin olive oil. Spread the seasoned chard evenly on the base. Place the prescinseua in spoonfuls over the chard, covering it entirely. Cover the filling with the second rolled-out sheet of dough. Seal the edges by folding them inward with your hands. Lightly prick the surface of the Genovese chard pie and brush with an emulsion of water and extra virgin olive oil.
Bake the pie in a preheated ventilated oven at 350°F for about 35 minutes, or until the dough is cooked and golden. Remove the Genovese chard pie from the oven and let it cool completely before serving.
STORAGE
Room temperature: The Genovese chard pie keeps well at room temperature for one day, preferably covered with plastic wrap or a clean cloth.
Refrigerator: In the refrigerator, it keeps for 2-3 days. It is advisable to store it in an airtight container to prevent it from absorbing odors.
Freezing: It is possible to freeze the chard pie, preferably cut into portions. Wrap each portion well in plastic wrap and then in a food bag or airtight container. It keeps in the freezer for about 2-3 months. To defrost, leave it in the refrigerator for several hours or at room temperature. Reheat it in the oven at low temperature to regain its crispness.
INGREDIENT TIPS:
Chard: Choose fresh chard, with firm leaves and a bright green color. Wash the leaves thoroughly to remove any trace of soil.
Prescinseua: If available, prescinseua is the ingredient that gives the authentic flavor. Make sure it’s fresh and not too tangy.
Ricotta: Use good quality ricotta, preferably sheep or cow’s milk, well-drained to avoid a too moist filling.
Yogurt: Choose whole plain yogurt for a creamier result.
Flour: For the dough, all-purpose flour is often used for its elasticity, but you can also use a mix with whole wheat flour for a more rustic flavor.
Extra virgin olive oil: Use a delicate Ligurian extra virgin olive oil to not overpower the flavor of the other ingredients.
Salt: Adjust the amount of salt considering that the chard is lightly salted before cooking.
VARIATIONS OF GENOVESE CHARD PIE
Pasqualina Pie: This is the most famous and rich version of the chard pie. It mainly differs by the addition of whole eggs (usually 6-7) that are cooked directly in the filling, creating yellow “nests” visible upon cutting. Sometimes marjoram is also added for flavor.
With spinach: In some variations, the chard is completely or partially replaced with spinach.
With other vegetables: You can find versions with the addition of other seasonal vegetables like artichokes or pumpkin, although these deviate from the more traditional recipe.
Enriched filling: Some versions include the addition of grated Parmesan or other cheeses in the filling for a more intense flavor.
Puff pastry: Although tradition calls for “pasta matta” (a yeast-free dough made of flour, water, and oil), some modern versions use ready-made puff pastry for quicker preparation.
HISTORY AND ORIGINS OF THE RECIPE:
The chard pie has ancient and humble origins, connected to the Ligurian peasant tradition. Chard was an easily cultivable and available vegetable, and “pasta matta” a simple preparation with basic ingredients always present in homes. This pie represented a tasty and nutritious way to use garden vegetables.
Its evolution led to the more elaborate Pasqualina Pie, traditionally prepared for Easter celebrations and symbol of rebirth, with the eggs representing spring. The simple version with only chard has remained a daily dish appreciated for its simplicity and authentic flavor. Its spread is closely linked to the Genoese and Ligurian territory, where each family often guards its own variant or small secret to make it unique.
FAQ
Can I prepare the chard pie in advance?
Yes, you can prepare the chard pie in advance and store it at room temperature for one day or in the refrigerator for 2-3 days. You can also bake it in advance and lightly reheat it before serving to revive the crispness of the crust.
I can’t find prescinseua, is the mix of ricotta and yogurt really a good substitute?
Yes, the mix of well-drained ricotta and whole plain yogurt is a great substitute for prescinseua. It recreates a similar texture and the slight acidity that characterizes the traditional filling. Make sure to drain the ricotta well to avoid a too liquid filling.
Is pasta matta difficult to make? Can I use ready-made puff pastry?
Pasta matta is actually very simple to make, requiring only flour, water, oil, and salt. It does not need rising. If you prefer a quicker solution, you can use ready-made puff pastry, but the result will be slightly different in terms of texture and flavor. Pasta matta gives a more rustic and characteristic crunchiness.
