Easter menu: Spring herb cake

Tspring herb garden
Ingredients x 4

For the pasta:
250 g flour
2 eggs
3 tablespoons of extra virgin olive oil
warm water to taste
salt

For the filling:
1 kg mixed herbs (chard, spinach, broccoli, dandelion…)
2 shallots
300 g sheep’s ricotta
2 eggs
2 tablespoons grated Grana Padano
1 tablespoon grated Sardinian pecorino
nutmeg
3 tablespoons of extra virgin olive oil
salt

Sift the flour onto a pastry board and make a wellpour three tablespoons of extra virgin olive oil, salt and the warm water necessary to obtain a soft and elastic dough into the center. Work it, then cover it with a cloth and let it rest at room temperature.

Clean the chosen herbs, wash them and dry them and cook them for a few minutes in a pan with the chopped shallots and oil. Then let it cool. Then collect the ricotta, herbs, grated cheeses, a grating of nutmeg and season with salt in a bowl.

Butter and flour a cake pancover it with the dough which should overflow a good bit over the edge. Prick the bottom with the tines of a fork, spread out the filling and close with the excess dough, also taking care to create a harmonious decoration.

Bake in a preheated oven at 180° C for approximately 40 minutes. Serve the savory pie hot or warmed, accompanying it with hard-boiled chicken and quail eggs, and with a fresh salad of chicory and curly escarole.

The décor idea

The dominant pastel colors, on the textiles and on the crockery. Then the buttercups, the tender salad and many different eggs: chicken and quail, sugared and chocolate… ceramic. In short, a mise en place of festive lightness, because it is definitely spring, even at the table.