Pearl barley savoury pie with chickpeas and spring vegetables
- 180g Alce Nero flour type "00" (Soft flour)
- 70g Alce Nero wholegrain flour
- 4 tbsp Alce Nero extra-virgin olive oil
- 200g Alce Nero pearl barley
- 1 bunch of baby Swiss chard
- 2 spring onions
- 300g Alce Nero pre-cooked chickpeas
- 250g firm ricotta
- 60g Parmesan, grated
- Alce Nero extra-virgin olive oil
Mix the flour with 4g of salt, oil and approximately 100ml of water. Knead, adding the water little by little until you get a smooth, even pastry dough. If you need to, add more water. Wrap in cling film and set to one side. Cook the barley in salted water, then drain it and place in a bowl. Wash the baby Swiss chard, chop it and don't dry it completely before sautéing it over a high heat with a little oil and a pinch of salt. Once ready, place the baby Swiss chard in a colander and then add it to the bowl with the barley. Sauté the thinly sliced spring onions with 2 tablespoons of oil, together with the chickpeas that have been drained from the canning liquid, then add the rest of the ingredients with the ricotta and Parmesan. Stir and season with salt. Spread the pastry out to form a thin sheet that is about 36cm in diameter, grease a baking tin that is 32m in diameter and place the sheet inside, letting it come out over the edges.
Pour the filling inside, fold the pastry over and cook in a pre-heated oven at 180° for around 1 hour.