Name: Torta di Verdura (Savory Pie Filled with Greens)
Cuisine: Italian
Ingredients: 1¾ cups/200 g ricotta or prescinseua; Fine sea salt; ½ onion, minced; 2 tablespoons fresh marjoram, torn; Freshly ground black pepper; 3 large eggs, beaten; 1 basic torta recipe, either #1 or #2; 1¼ cups/140 g freshly grated Parmigiano-Reggiano; Ligurian extravirgin olive oil; 1 pinch flour; 4 tablespoons/30 g unsalted butter

Preparation info

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Your fantasy is your guide in creating this pie. Most Ligurians will put beet greens and perhaps preboggion in this pie, but some spinach is also nice, as is arugula and even watercress. If you plan to use assertive-tasting greens, be sure not to overdo it. Combine them with milder greens as well.

Ingredients

1 basic torta recipe, either #1 or #2
4 cups/550 g mixed greens, well

Method

Rinse the greens well and then steam them, using only the water that clings to their leaves. Squeeze them dry and chop coarsely. In a small saucepan melt the butter, then sauté the onion until it is translucent. Add the chopped greens and sauté for 2 to 3 minutes. Let cool. In a large bowl combine the greens mixture (butter and all) with the ricotta or prescinseua, the Parmigiano-Reggian