Anya Fernald’s approach to cooking is anything but timid and this torta di verdure is a perfect example. Her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking.
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I love this torta de verdure, a rich, savory pie made with whatever greens I find at the farmers’ market. I’ve made it with kale, Swiss chard, collard greens, radish tops, beet greens, half a bunch of parsley—if it’s green and leafy, it’s going in the torta! A generous amount of olive oil and grated Parmigiano-Reggiano enriches the greens and prevents the torta from feeling too restrained, too healthful. Serve thin wedges of this as a starter.
Ingredients
FOR THE DOUGH
- 2 cups all-purpose flour
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
FOR THE FILLING
- 4 bunches kale, Swiss chard, beet greens, collard greens, radish greens, or a mixture, thick center ribs removed and discarded, leaves torn into large pieces (about 16 cups raw greens)
- 2 eggs
- 2 cups grated Parmigiano-Reggiano, aged Asiago, or dry Jack cheese
- 1 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon kosher salt, plus more for sprinkling
- ½ teaspoon grated nutmeg
Notes
Reprinted with permission from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photo by Brown W. Cannon lll
Nutrition
- Serving Size: 6
Keywords: torta di verdure
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