Vegetable Pies and Molds

Pies are one of the most ingenious things Italian cooks do with vegetables. When baked in a pastry crust they are called a torta; when unmolded from the baking dish they are known as a sformato. They are adaptable to various menu plans. They greatly enrich a buffet table set for a party; they become a luxurious appetizer that launches an elaborate holiday dinner; a single wedge is a fine vegetable accompaniment to a meat course; or they can be the whole meal when it consists of just one course.