The filling:
Squeeze out the moisture from the beet leaves and chop finely. Mince the garlic, scallions, parsley and Pancetta Piacentina, then brown in a pan with the butter. When the Pancetta Piacentina is cooked, set aside 1/3 of the mixture. Add the beets and keep on cooking. Add the Parmigiano Reggiano cheese about 5 minutes later. Amalgamate well and remove from the flame.
The pastry:
Sift the flour and place in a bowl. Add the lard cut into small pieces and some warm water. Work into a soft dough, adding some more warm water if necessary. Cut the dough into two parts. Roll out 1/2 the dough and line a buttered 9" pie pan. Spread the filling in the pie evenly. Roll out the second half of the dough and cover the pie with it. Crimp the edges and prick the top with a fork to let the steam out.
Sprinkle with the remaining Pancetta Piacentina mixture. Bake in a preheated oven at 400°F for 30 minutes.
Serves 4 |
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