Preheat the oven to 200°c
Cut the ftira in half, drizzle with olive oil and place it in the oven to toast.
While the ftira is in the oven, place the irkotta in a large bowl.
Add the zest of one lemon, fresh parsley, grated Pekorin cheese, salt & pepper.
Be gentle on the salt as the cheese is already salty.
Crack 4 eggs and mix everything well.
Do not over-mix into a cream, leave some irkotta chunks.
Line a 20cm spring cake tin with baking paper. (Use some butter to help the paper stick to the tin)
Transfer the irkotta mix to the cake tin. Level it but leave the top a bit rough. It will give it a rustic look.
Remove the ftira from the oven, by now it should be lightly browned, and place the irkotta.
Bake for 40-45 minutes or until it’s nice and brown.
In the meantime grate a clove of garlic against the ftira to infuse it with its flavour.
Drizzle the rocket salad with some olive oil and the juice of half of the lemon.
Allow the irkotta to cool a little before removing it from the tin.
Serve it on top of the toasted ftira and topped with the fresh rocket salad.
If you like you can also add some Parma ham.
Enjoy!