Enza's cake pasqualina

Knead the flour with oil and salt; Add as much lukewarm water as required to achieve a consistent and smooth mixture; lavorala until the air bubbles from forming. Cover with a damp towel and let rest. With a rolling pin roll out the layers so that they are thin as possible.

Clear the Swiss chard, lavala and cuocila in a pan with a little salt, no doubt. Cook over low heat with the lid on for 6 minutes. Just strizzala good, cotta tritala finely and put it in a large bowl. Add the crumbled cheese, 2 eggs, grated Parmesan, pecorino cheese and Marjoram half: If the dough is too hard, soften with milk.

Cover with a sheet one die, openable anointed with oil. Arrange the stuffed and with a spoon dig 4 recesses in which put the eggs, crude. You anoint and room with the rest of the cheese. Close with a sheet of pasta. Seals with the scraps of dough to form a cordon around the edge. With a whole egg beaten ungi the surface with a little oil because it is more Golden.

Hole with a toothpick, being careful not to break the eggs. Bake in the oven already warm in 200° C for 40 minutes. You can serve it warm, but also cold, during the lunch on Easter Monday.