Name: Torta di Cicoria (Dandelion Pie)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 egg yolk, for glazing; 3 garlic cloves, finely chopped; water, as required; 1 tbsp salted capers, soaked and drained; 200 g lard or unsalted butter at room temperature, cut into small cubes, plus extra for greasing; salt; 300 g Italian ‘00’ flour; 55 g pitted green or black olives; 1 chilli, finely chopped; 6 tbsp extra virgin olive oil; 4 anchovy fillets in oil, drained and roughly chopped; 700 g dandelion leaves, washed and roughly chopped; 2 tbsp pine kernels; 2 tbsp raisins

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

300 g Italian ‘00’ flour
200 g lard or unsalted butter at room temperature, cut into small cubes, plus extra for greasing

Method

For the pastry, mix the flour with the lard or butter, a pinch of 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,