The Torta Verde is a Vegetable Pie with which our Green PearlsⓇ partner has a special connection. I’ve just made it for the start of summer and it tastes really great. Both warm and cold!
Torta Verde: An original Ligurian Recipe
The recipe comes from the Relais del Maro, which is situated in the Italian village of Borgomaro in Liguria. The accommodation makes the atmosphere of this enchanted place accessible to its guests in an unusual way. Do you know the term “Albergo Diffuso”? It means that formerly vacant houses in the village are used for hotel rooms so that guests live next door to the village people. This preserves old buildings and brings life to sleepy villages. The main building and the two additional houses located in the village center have been in possession of the Scalambrin family for several generations so that the family can tell many anecdotes and memories concerning each of the rooms. For the owner Elena Scalambrin, the Torta Verde brings back childhood memories as well, because her grandmother used to bake it for her. These days, Mama Piera cooks and prepares this delicious dish for her guests. We hope that you will have fun with this recipe!
Torta Verde - original recipe from Italy
Equipment
- 1 Cake tin or baking dish
Ingredients
For the dough
- 250 g Flower
- 120 ml Water
- 60 ml Olives Oil organic
- 1/2 tsp Salt
For the filling
- 4 big Zucchini
- 4 tbsp Round grain rice
- 4 tbsp Peas (frozen)
- 1 hand full Basil
- 1 tbsp Olive oil
- Marjoram
- 1/2 tsp Salz
- 1 sm. Onion
- 2 Eggs
- Parmesan (quantity to your liking)
Instructions
Dough
- Mix the salt and flour and knead into a dough with the water and oil.
Filling
- Cook the rice for approx. 10 minutes
- Finely chop the onions, zucchini and basil and place in a bowl with the peas.
- Fry the vegetable mixture in oil in a high-sided pan
- Rinse the rice under cold water and add to the vegetables in the pan.
- Beat the eggs and season with Parmesan, marjoram, salt and pepper.
Pie
- Put a piece of dough to one side (for the cake lid), roll out the remaining dough into a round on a floured work surface and place in the cake tin. Prick small holes in the dough with a fork.
- Pour the vegetable mixture onto the pastry and spread evenly, cutting off any overlapping pastry at the edges.
- Pull apart the remaining pastry for the lid and place on top of the vegetables. Press the edges of the pastry together to seal the pie.
- Bake in a preheated oven at 180 °C for approx. 45 minutes
PS: Here are the pictures of my Torta Verde that I baked yesterday:
Read more: SO WHAT IS THE IDEA BEHIND SLOW FOOD AND SLOW TRAVEL?
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