Rosé Spumante served with Frozen Raspberries and Light Savoury Pie with Grana Padano
Ingredients2 rectangular rolls of puff pastry, rolled out
200 g Grana Padano
1 kg fresh chard
1 garlic clove
extra virgin olive oil
salt & pepper
PreparationBlanch the chard in plenty of salted boiling water for a few minutes, drain and squeeze out the excess water.
In a large pot, brown the garlic clove in a drizzle of olive oil, add the chard and sauté together for a few minutes. Season with salt and pepper to taste.
Remove the pot from the stove, add the grated Grana Padano and stir to mix.
Line a rectangular baking sheet and spread out a sheet of puff pastry.
Fill with the chard and Grana Padano mixture, cover with the other sheet of puff pastry and bake in a preheated oven at 180 °C for 20-25 minutes.
Cut the savoury pie into squares and serve warm with a glass of rosé spumante and frozen raspberries.