Dandelion Pie

Name: Dandelion Pie (Torta di Cicoria)
Cuisine: Italian
Ingredients: 300 g (10½ oz) Italian soft wheat 00 flour; 200 g (7 oz) lard or unsalted butter, at room temperature, cut into small cubes; 200 g (7 oz) lard or unsalted butter, at room temperature, cut into small cubes; a pinch of salt; water as required; 1 egg yolk for glazing; 700 g (1 lb 9 oz) dandelion leaves, washed and roughly chopped; 6 tbsp extra virgin olive oil; 3 garlic cloves, finely chopped; 1 tbsp salted capers, prepared; 1 fresh chilli, finely chopped; 55 g (2 oz) green or black pitted olives; 55 g (2 oz) green or black pitted olives; 2 tbsp raisins; 2 tbsp pine kernels; 4 anchovy fillets, roughly chopped

Torta di Cicoria

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This recipe is derived from pizza di scarola, a popular peasant dish in the south of Italy, where farmers use big bunches of dandelion plus a few other humble ingredients to produce the most delightful pie. The large dandelion leaves of early summer have a slightly bitter taste, which is ideal for this dish.

Ingredients

300 g (10½ oz) Italian soft wheat 00 flour
200 g (7

Europe
Italy
Starter
Fish course
Pescatarian
Summer

Method

For the pastry mix the flour with the lard or butter, salt and enough water - about 6 tbsp - to produce a pliable dough. Knead it well, then cover and let it rest in the fridge for 20-30 minutes.

For the filling, blanch the dandelion leaves in slightly salted water for 15-20 minutes. Drain and squeeze out excess liquid. Put the olive oil into a large pan and add the garlic, capers, chil