INGREDIENTS FOR 6 SERVINGS
For the dough:
For the filling:
Place the flour in a large bowl and add the clarified pork fat softened, some lukewarm water and a pinch of salt; knead with your hands until the dough is smooth and elastic, so it can be flattened with the rolling pin. When it is ready, roll it out with the rolling pin and make 2 large discs. Use the first one to cover the bottom of a round baking pan, top it with the Swiss chard – previously boiled and thoroughly drained – then dress with oil, garlic and the chili, salt and the anchovies drained and broken into chunks. Cover with the second disc and make sure to tuck in the Swiss chard by pinching the dough along the outer edges, shape it like a crown.
Bake in the oven at 250° C for about 20 minutes. Remove it as soon as the dough turns amber colour.