Ligurian Kale Pie Torta Di Verdura Recipes
LIGURIAN TORTA WITH KALE AND POTATO
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
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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- 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.
- 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.
- cheese, olive oil, salt, and nutmeg to the food processor and pulse until the greens are finely chopped and the mixture is well combined.
- 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.
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