Ingredients

Servings 4

• 2 lb spinach

Sautè

• 1 ¾ oz butter
• 3 ½ oz lard
• 3 ½ oz onion
• 1 clove of garlic

• 7 oz grated Parmigiano Reggiano cheese
• 1 oz olive oil
• salt and pepper to taste

For dough

• 5 oz all-purpose flour
• 3 oz lard
• ⅛ oz salt
• ¼ cup water

• 1 oz pancetta (italian bacon)

Preparation

40 minutes preparation + 25 minutes cooking

This is a country-style tart, traditionally for snacks in the country in spring where it is consumed with Lambrusco wine.

Chop up the boiled spinach or Swiss chard and squeeze well to drain them. Prepare a sauté with butter, a little lard and onion.

Mix the spinach or Swiss chard with a little garlic and leave to cook for five minutes.

When it has cooled, mix with some grated Parmesan, olive oil, pepper and salt.

Then prepare some puff pastry with flour, lard and hot water. Lay a sheet of pastry in a large oven-dish and make a layer with 0.6 inch thick.

Cover with another sheet of pasta a little crinkled and enlivened with small pieces of pancetta or lard and bake at 350°F until the pastry is golden.

Serve while still hot, or warm.