Torta Di Lucca
By: Liezel from Adv...
Published: Monday, October 4, 2010 - 5:08am

Ingredients




Torta di Lucca (adapted from many conversations from local residents of Lucca)
1/2 Heat oven to degrees
9 inches You will need a pie plate
Filling:
1 bunch of chard (snip off hard stems and chop into fine pieces)
(note: if living in Prague, chard is sold as mangold and can be bought at stall 
1 1/2 cups of stale bread, diced
 cup of milk
3/4 cup sugar
1/2 cup of grated parmesan cheese
1/2 cup of raisins (soaked in hot water)
1/4 cup of pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
of salt and pepper
1 tablespoon liquer of your preference
3 eggs
1 square of butter
Pastry dough:
1/2 cup sugar
1 stick of butter
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Preparation

1 Heat a frying pan and add the butter. 2 When the butter starts to melt, add the chard. 3 Cook chard until the leaves are tender. 4 When done, let it cool to the side. 5 In a bowl, soak the bread in the milk. 6 The bread should crumble and begin to resemble porridge. 7 When the chard has cooled add it to the bread mixture. 8 Beat the eggs and then add with the rest of the ingredients. 9 Mix well. 10 Pour into the pie crust. 11 Bake for 30- 40 minutes, until the center comes out clean. 12 Pastry: 13 In a bowl, cream together the butter and sugar. 14 Add the egg and then the vanilla. 15 Beat until creamy. 16 In another bowl, combine the dry ingredients. 17 Make a well in the center and add the wet mixture to the center. 18 Mix together with a wooden spoon. 19 At first it will resemble bread crumbs, but should work itself into a smooth ball. 20 After shaping it into a bowl, wrap in plastic and let it sit in the refrigerator for 1/2 hour.