Ligurian Kale Pie Torta Di Verdura Recipes

LIGURIAN KALE PIE (TORTA DI VERDURA)

Ligurian Kale Pie (Torta di Verdura) image

Provided by Christine Muhlke

Time 2h

Yield Serves 12

Number Of Ingredients 12

Ingredients

3 bunches mixed dark greens (like kale, chard, dandelion greens, collards), washed, stalks trimmed by 2 inches
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated

Steps:

Place the greens in a large pot. Add 3 cups of water, cover and set over medium heat. Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted. Transfer to a colander. Once cool, wring out the greens to remove as much water as possible.
Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined. Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.) Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
Preheat the oven to 400 degrees. Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice. Transfer to a large mixing bowl. Repeat with the remaining greens. Process the scallions and herbs to a rough paste and mix into the greens. Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg. Season to taste with salt.
Line a large cookie sheet with parchment paper and set aside. Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet. Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge. Add more flour to the surface, roll out the second ball of dough and drape it across the filling. Trim the top layer so it hangs over the filling by 1/2 inch. Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.) Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes. If the top crust browns too quickly, cover it with foil. Cool before eating. It will keep 3 to 4 days at room temperature. If refrigerated, warm the slices in a skillet before eating.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 1 gram, TransFat 0 grams

LIGURIAN TORTA WITH KALE AND POTATO

Ligurian Torta With Kale and Potato image

Delicious Northern Italian pie using healthy kale and yummy potatoes. And enough cheese to melt it all together.

Provided by Motley Oklahoman

Categories Savory Pies

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 pie crusts
3/4 cup feta cheese, crumbled
3/4 cup mozzarella cheese, shredded
1 large potato, boiled, chopped, and cooled
1 medium onion, chopped
4 cups kale leaves, chopped to smallish bits
2 eggs, beaten
2 tablespoons olive oil, divided

Steps:

Preheat oven to 375°.
Heat 1 tablespoon of the olive oil in a large saute pan on medium heat. Saute onion til barely golden brown on edges. Add in kale and 3 tablespoons of water. Put on lid and let kale wilt. Remove lid and continue to stir and saute til most moisture is gone.
Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
Place first pie crust flat onto a sheet pan that's been sprayed, or brushed down, with olive oil. Heap kale mixture onto middle of pie crust, leaving 1/2" empty around edge. Place second crust on top, and crimp edges shut. Brush top and edges of torta with remaining olive oil. Slash a few holes in the top for steam venting.
Bake for 30-35 minutes. Should be just golden brown.

Nutrition Facts : Calories 803.1, Fat 50.3, SaturatedFat 16.2, Cholesterol 134.6, Sodium 984.2, Carbohydrate 68.2, Fiber 7.1, Sugar 3.5, Protein 21.7

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