Name: Italian Kale Pie (Torta di Cavolo Nero)
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: Italian
Ingredients: 55 g pancetta, cut into 0.5 cm dice; 680 g kale, leaves separated from the lower and interior stems, washed and drained, (see Note); Fine sea salt; 1 tablespoon olive oil, plus more for brushing 115 g finely chopped white or yellow onion; 1 garlic clove, finely grated; 4 medium eggs; 2 tablespoons finely chopped flat-leaf parsley; 45 g finely grated Pecorino Romano cheese; Freshly ground black pepper; 680 g ricotta cheese; One 23 cm cake tin, 5 cm deep, lined with Olive Oil Dough, using two-thirds of the dough for the bottom crust and the remaining dough for the top crust

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

In Italy, where they make savoury pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany, where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta cheese, eggs and grated Pecorino cheese, its slightly bitter flavour is complemented rather than hidden. This is another great solo dish or delicious accompaniment to plain grilled meat or fish.