The chard or traditional chard cake is a classic dish of Argentine cuisine and it is very common to prepare it in Easter times. It is a simple recipe, but to get perfect, some tips must Hand of Italian immigrants at the end of the 19th century and today we can find it in many homes, since it is tasty and very renderer. You can enjoy it hot or cold, as an incoming or as a main dish, you will only have to follow the steps that we bring you here and discover how to make chard and cheese cake with recipes.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make chard cake or traditional pascualine: |
| 2 packages of chard or spinach 7 eggs 150 grams of grated cheese 2 covers of salted cakes salt to taste pepper to taste nutzada to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chard cake or traditional pascualine:
1. For this easy chard cake recipe, start washing the chard or spinach packages. Then, wipe them with water and a little salt. Once they are tender, drain them and pic them. You must have the cake covers ready. You can buy them in a supermarket or prepare them in an homemade way following our recipe mass for salty cakes.
Trick: In some recipes the chard without boiling is used to enhance the taste of the cake.
2. In a bowl place the chopped and well drained leaves, 3 eggs previously beaten in slight, grated cheese, salt, pepper and nutmeg to taste. Mix all the ingredients so that they are well integrated. On the other hand, cook the remaining 4 eggs until they are hard. If hard eggs do not usually go well, discover the best tips to make them in our article perfect cooked eggs – cooking times and tricks.
3. Place one of the tapas in a round source for oven. Then pour the mixture of the Pascualine cake on the lid. Put the 4 hard eggs peeled inside the preparation.
4. Place the other lid above and perform a repulgue to seal the 2 masses. You can brush the top cover with egg yolk so that it is more golden when baking.
5. Take the baked pascualine cake at 180 ºC for about 30 minutes. When the dough is barely golden, it will be ready. Take it out of the oven and let it rest and cool. Sand the easter cake of chard or spinach when it is warm, so you can see the taste of vegetables more.
