INGREDIENTS :

2 cups flour

½ cup Unico Premium Extra Virgin Olive Oil

3 eggs

salt

a handful (1/4 cup) dried porcini mushrooms

1 onion chopped

1 Unico Flat Fillets, Anchovies

1 lb. beet greens or spinach leaves, shredded

2 Tbsp. chopped fresh marjoram

2 Tbsp. water

freshly ground pepper

3 oz. ricotta cheese

PREPARATION: Heap flour in a mound on a board and make a well in the center. Add ¼ c. oil, 1 egg, and a pinch of salt to the well, then work in enough water to make a soft dough. Knead until smooth and elastic. Cover with a cloth and let rest.

Soak mushrooms in luke warm water for about 30 minutes. Drain and chop coarsley

Heat remaining oil in a saucepan and saute onion over low heat until translucent. Add anchovies, beet greens, marjoram, drained mushrooms and 2 Tbsp. water. Season with salt and pepper. Cover and simmer for 10 minutes.

Remove from heat. Beat remaining 2 eggs with ricotta, add to saucepan and mix well. Let filling cool. Roll out dough and use it to line buttered tart pan. Spread with prepared filling. Bake the tart in a preheated oven at 350 degrees oven for about 40 minutes. Serve hot.

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