Name: Zucchini Pie from Genoa (Torta di Zucchine alla Genovese)
Yield: One 11- or 12-inch pie, about 10 to 12 servings
Cuisine: Italian
Ingredients: 1 medium white or yellow onion, about 8 ounces, peeled and finely chopped; 1 teaspoon baking powder; 3 tablespoons olive oil; ½ cup arborio or long-grain rice; 2 garlic cloves, peeled and finely chopped or grated on a microplane; 2½ pounds young, tender zucchini; 2½ cups all-purpose flour (spoon flour into dry-measure cup and level off); 1 cup (about 2 ounces) finely grated parmigiano-reggiano cheese; 1 teaspoon salt; Freshly ground black pepper; Salt; 1 teaspoon sugar; 4 large eggs; 2 tablespoons water; ¾ cup fresh basil leaves, lightly packed; 3 large eggs; ½ cup olive oil

Preparation info

One 11- or 12 inch pie, about
10 to 12
servings

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

I first tasted this delicious pie at Enrichetta Trucco in Genoa, a shop specializing in the typical savory pies of Liguria. In this type of shop, the pies are all made in large rectangular pans, then cut into slabs and sold by weight. Eve adapted my recreation to a round tart pan, which looks more appealing.

Ingredients

Olive Oil Dough

2½ cups all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon salt

Europe
Italy
Genoa
Pastry
Mediterranean
Vegetarian
Pie

Method

For the dough, combine the dry ingredients in the bowl of a food processor fitted with the steel blade. Pulse several times to mix. Add the oil, eggs, and water and pulse until the dough forms a ball. Invert the dough onto a floured work surface and carefully remove the blade. Form the dough into a cylinder and chill it in plastic wrap while preparing the filling.

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Ingredients

Olive Oil Dough

Method

Part of