Torta di verdura

Name: Torta di verdura
Yield: Serves 8
Cuisine: Italy
Ingredients: 3 eggs, lightly beaten; ¼ cup golden raisins, plumped in hot water and drained; 6 cups coarsely chopped beet greens, chard, or spinach (2½ to 3 pounds before trimming stems); Pastry for Rice Tart; ½ teaspoon freshly ground black pepper; 2 teaspoons salt; 1 onion, chopped; 1 bunch fresh flat-leaf parsley, chopped (about ⅓ cup); Olive oil for sautéing; ¼ cup pine nuts, toasted; 1 cup (about 8 ounces) ricotta cheese; ⅔ cup grated Parmesan cheese; Olive oil or lightly beaten egg for brushing; ½ teaspoon freshly grated nutmeg, or to taste

Ligurian Greens Pie

Preparation info

Serves
8

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

The famed greens pie of Liguria is one of the region’s signature dishes. A similar filling is used for torta pasqualina, the multilayered pie served at Easter, hut without the pine nuts and raisins and with the addition of cooked artichokes. In Emilia-Romagna, the greens pie, called erbazzone, may have some pancetta added.

Ingredients

Pastry for Rice Tart

Europe
Italy
Pastry
Spicy
Mediterranean
Easter
Pie
Gluten-free
Vegetarian

Method

Make the pastry, divide into 2 disks, cover, and let rest as directed.

To make the filling, pour enough olive oil into a large sauté pan to film the bottom. Add the onion and parsley and sauté over medium heat until the onion softens, 3 to 4 minutes. Add the greens, stir until wilted, cover, reduce heat to low, and cook slowly until the mixture is almost dry, 10 to 15 minutes.