This savory stuffed Ligurian flatbread is traditionally made with a wide variety of greens, ranging in flavor from peppery to sweet. I salt the greens, leeks, and grated squash to draw out moisture, concentrate flavor, and reduce volume.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.