cook.
Ingredients
400 g plain flour 120 ml olive oil 150 ml warm water 1 tsp salt, for the dough 800 g Swiss chard, leaves only 1 onion, finely diced 2 cloves garlic, minced 250 g ricotta 100 g parmesan, grated 80 g cooked rice 1 egg 1 tbsp olive oil, for the filling salt, black pepper and nutmeg, to taste 800 ml olive or sunflower oil Method
Work the flour, salt, olive oil and warm water into a smooth dough, knead it for 8 minutes, and rest it under a cloth for 30 minutes. Wilt the chard leaves in a dry pan until they collapse, then let them cool. Squeeze them absolutely dry in a cloth, hard, twice. This is the step everything depends on - any water left turns to steam inside the pastry and bursts it open in the fryer. Chop the squeezed chard finely and fry it with the onion and garlic in the oil for 5 minutes. Mix it with the ricotta, parmesan, rice and egg, and season hard with salt, pepper and nutmeg. Taste it; the filling should be strongly flavoured on its own. Roll the dough out very thin, 1-2 mm, and cut 9 cm rounds. Fill and seal: a spoonful on one half, fold over, press the air out from the middle outwards and crimp the edge firmly. Trapped air expands and splits them. Fry them at 170°C for 3-4 minutes, turning once, until deep gold and blistered. Drain on a rack and eat warm, with your fingers.