Ingredients:
Pastry:
400 g / 1 lb. white flour
2 tbsp. extra virgin olive oil
salt
water
Filling:
500 g. /1 lb. 2 oz. beets
200 g./ 7 oz. Ricotta cheese
50 g./2 oz. melted butter
6 eggs
1 tbsp. fresh marjoram (1 tbsp. if dried)
4 tbsp. grated Parmesan
4 tbsp. grated Pecorino (Italian cheddar)
1 cup milk
1 cup oil
seasoning
Preparation:
Mix flour with oil and salt; gradually add lots of warm water - enough to obtain a smooth and consistent mix; mix until air bubbles form on the surface. Cover with a damp napkin and leave to stand. Frozen puff pastry can also be used. Defrost, roll 6 layers as thin as possible using a rolling-pin: remember that the thinner the pastry layers the better this traditional Ligurian dish is. Clean the beets, rinse and cook them in a casserole with a little salt, without any more water than that which remains on their leaves after they have been washed. Cook over a low flame with the lid on for 6 minutes. As soon as they are cooked drain in a salad dryer, finely chop and put into a big bowl. Add the Ricotta crumbled up, 2 whole eggs, grated Parmesan, half the Pecorino and the marjoram; if the mixture is too thick dilute with milk. Line an expandable baking tin with a layer of pastry, after having greased it with olive oil, line the inside of the pastry layer with a brush dipped into the oil and one by one place the other two layers on it, coating each one with oil except for the last. Arrange the filling inside and with a tablespoon make 4 grooves into which the eggs can be placed whole and raw. Salt and sprinkle on the rest of the Pecorino. Close with a layer of pastry and place the other two on top, always greasing the surface in between each layer with the brush. Seal with the pastry trimmings, forming a rope around the edge. Grease the surface with a little oil and with part of a whole beaten egg to make it more golden; make holes in the surface using a toothpick, making sure not to break the eggs; place in an oven heated to 200°C for 40 minutes. It can be served warm but also cold, for picnics on Easter Monday.
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