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Torta di Verdure

torta di verdure

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.

  • Author: Anya Fernald
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Category: Main course
  • Method: Bake
  • Cuisine: Italian

Ingredients

Scale

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

Instructions

Make the dough: In a stand mixer fitted with the dough hook attachment, combine the flour, water, olive oil, and salt. Mix on medium speed until a smooth dough forms, then wrap the dough ball in plastic and let rest at room temperature while you make the filling.

Make the filling: Wash the greens well. In a large pot, bring a few inches of water to a boil. When the water is boiling, add the greens and cook until they wilt, about 2 minutes. (Depending on the size of your pot, you may need to do this in batches.) Transfer the wilted greens to a colander and let cool. When cool enough to handle, grab handfuls and squeeze firmly over the sink to remove as much liquid as possible. Transfer to the bowl of a food processor.

Add the eggs: cheese, olive oil, salt, and nutmeg to the food processor and pulse until the greens are finely chopped and the mixture is well combined.

Preheat the oven to 375°F: Transfer the dough to a floured work surface and cut into two pieces, one slightly larger than the other. With a rolling pin, roll the larger piece of dough into a circle about 12 inches in diameter and transfer to a 10-inch round cast-iron frying pan or ceramic pie plate, leaving the overhang. Add the filling, smoothing it into an even layer. Roll the second piece of dough into a 10-inch circle and use it to top the pie. Pull the overhanging dough over the top piece of dough to seal, then cut a few steam vents in the top crust with the tip of a sharp knife or a pair of scissors.

Brush the top of the pie with olive oil, sprinkle with salt, and bake until golden brown, about 1 hour.

Remove from the oven, let cool slightly, then cut into wedges. Serve warm.

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

Keywords: torta di verdure