Torta di Cicoria

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

Dandelion Pie

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

Europe
Italy
Pescatarian
Pie
Mediterranean

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,