Genoese chard cake, the original recipe

The Genoese chard cake is a typical savory pie from Genoa prepared with crazy pasta, chard and prescinseua.

When it comes to savory pies there is no region like Liguria able to satisfy our requests. Take for example the Genovese chard cake: it’s not only that very good and simple to be prepared, but the chard-based filling is added raw. Exactly, you got it right. So you will hardly find a quicker recipe than Ligurian chard cake.

Also known as turta de gee, it is the most classic Genoese savory pie, the one found for sale in all gastronomies always equal to itself. The filling consists of beets which, as mentioned, are added raw, e prescinseua, a curdled cheese with a sour taste typical of the area. Since it’s really hard to find outside the region, we’ll also give you some pointers on how to replace it. Ready to get to work?

Genoese chard cake
Genoese chard cake

How to prepare the Genoese chard cake recipe

  1. First of all prepare the mad dough, i.e. the wrapper of the savory pie. Combine the flour, a tablespoon of oil, a pinch of salt and water in a bowl and mix until you get a smooth dough. Leave it rest for 30 minutes under an inverted bowl.
  2. Divide the dough into four equal loaves and roll them out as thin as possible.
  3. Grease one 30cm tray in diameter and roll out the first sheet. Lightly oil it by distributing it with your hands and cover with a second sheet.
  4. Spread the beets apart, sprinkle them with two tablespoons of flour which will serve to absorb the humidity released during cooking, and add salt.
  5. Jumbled up ricotta and yoghurt (or 500 g of prescinseua) with two tablespoons of oil and a pinch of salt and distribute it all over the vegetables.
  6. Cover with a sheet of pastry, oil it and finally place the last one. Roll the edges of the sheets together to seal them, oil the surfaces one last time and cook at 200°C for 45 minutes. We advise you to let the rustic cool before serving.

We suggest you also try the Torta Pasqualina, another typical recipe from Liguria.


The chard cake can be kept in the refrigerator wrapped in aluminum foil for 2-3 days. We advise you to consume it at room temperature.

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