Name: Torta di Carciofi e Verdura (Savory Pie Filled with Artichokes and Greens)
Cuisine: Italian
Ingredients: ½ onion, minced; 4 tablespoons/30 g unsalted butter; 1¼ cups/140 g freshly grated Parmigiano-Reggiano; 1 pinch flour; 6 small fresh artichokes, sliced thin, then doused in lemon juice; Fine sea salt; 2 large hard-boiled eggs, cut into quarters; 1¾ cups/200 g ricotta or prescinseua; Freshly ground black pepper; 2 tablespoons torn fresh marjoram; Ligurian extravirgin olive oil; 1 basic torta recipe, either #1 or #2

Preparation info

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is a delicate pie in flavor, so you should use milder greens for the filling.

Ingredients

1 basic torta recipe, either #1 or #2
2 cups/275 g mixed greens, well

Europe
Italy
Mediterranean
Liguria
Vegetarian
Pie

Method

Rinse the greens well and then steam them, using only the water that clings to their leaves. Squeeze them dry and chop coarsely. Prepare the artichokes. In a small saucepan melt the butter, then sauté the onion until it is translucent. Add the chopped greens and artichoke pieces. Sauté for 2 to 3 minutes. Let cool.

If you plan to make torta recipe #1, combine all of the ingredients in a

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