500 grams of fresh Swiss chard
250 grams of flour
100 grams of grated Parmesan cheese
100 ml of milk
200 grams of smoked provolone cheese (diced)
1 fresh spring onion
2 tbsp Santa Cristina extra virgin olive oil
one envelope of instant yeast (fast-rising)
50 grams of green olives
80 grams of butter
salt and pepper
Clean and rinse the Swiss chard. Drain well. Pit the olives and dice. Rinse the spring onion, slice it thinly and sauté in a skillet with two tablespoons of Santa Cristina olive oil over medium heat for about two minutes. Add the Swiss chard and continue to cook uncovered for 7 to 8 minutes. Cool and coarsely chop.
Sift together the flour and the instant yeast. In a mixing bowl beat the eggs with the melted butter, add the flour mixture, milk, olives, diced provolone cheese and 90 grams of the Parmesan cheese and the Swiss chard. Salt and pepper to taste and mix until well blended.
Line a loaf pan with buttered wax paper. Pour the mixture into the loaf pan, sprinkle the remaining Parmesan cheese and bake in a preheated oven at 190°C for 50 minutes.