Sunday, April 14, 2024

Tacky Swiss Chard Savory Pie


This model of “torta rustica,” a broad class of Italian savory pies, is made with a tacky Swiss chard filling that’s so good, you’ll have to withstand consuming all of it earlier than the pie is even made! The pie improves after sitting in a single day, so this can be a nice recipe to make upfront.

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Tacky Swiss Chard Savory Pie | Italian “Torta Rustica” Recipe

A Fast Word on Substances

It may be tough to estimate how a lot Swiss chard you’ll have to fill the pie, because the greens wilt significantly through the cooking course of. We’ve discovered that 2.5 lbs (~1kg) is a fairly secure guess. That’s normally about 3 of the bundles which can be generally obtainable in grocery retailers. Nevertheless, it could actually by no means harm to have further and the “stuffing” might be eaten as a aspect dish, so we advocate airing on the aspect of cooking a little bit extra.

The Swiss shard ought to be prepped by separating the leaves from the stems. Usually the stems have a barely robust pores and skin towards the underside which might be peeled off with a paring knife, if you want.

There isn’t a correct quantity of grated Parmigiano cheese and bread crumbs so as to add into the Swiss chard. There’s, nonetheless, a flawed quantity which is too little. Don’t be shy! Extra cheese can solely make the dish higher.

Watch the Pasta Grammar video the place we make Swiss chard torta rustica right here:

TORTA RUSTICA CON BIETA RECIPE

Makes: One 9-inch pie

Cook dinner Time: As much as 3 hours

For this recipe, you’ll need:

  • 2 1/2 cups (300g) bread flour, plus further for dusting

  • 4 tbsp further virgin olive oil, plus further for greasing the pie pan

  • 2/3 cup (160ml) water, adjusted as wanted

  • Salt

  • 2.5 lbs (1.1kg) Swiss chard, leaves and stems separated (see notice above)

  • 1 garlic clove, peeled

  • Grated Parmigiano-Reggiano cheese to style

  • Bread crumbs to style

  • Mixing bowl

  • Plastic wrap

  • Giant pot

  • Giant skillet

  • Basting brush

  • Rolling pin

Mix the flour and a pair of tbsp olive oil in a big mixing bowl. Step by step add water whereas mixing by hand till a agency dough types. Word that the quantity of water wanted can differ, so you could require barely kind of.

Knead the dough on a clear work floor till it’s clean and even. Place it again within the bowl, cowl with plastic wrap, and let it relaxation for a minimum of half-hour, as much as 24 hours, at room temperature. In the meantime, put together the filling.

Deliver a big pot of water to boil and salt it generously. Add the Swiss chard stems and boil till tender, about 10-Quarter-hour. Add the leaves subsequent and boil an extra 2-3 minutes. Drain fully.

Warmth the remaining olive oil and garlic clove in a big skillet over medium warmth. When the garlic begins to sizzle, add the boiled Swiss chard and sauté for 5-10 minutes, or till many of the extra moisture has burned off. Decrease the warmth and add a really beneficiant grating of Parmigiano-Reggiano cheese. Stir it into the greens till the cheese has melted, then add a beneficiant dusting of breadcrumbs and stir these in as effectively. Style the greens, they need to be tacky and scrumptious! If not, add extra cheese.

After the dough has rested, brush a 9-inch pie dish with olive oil and preheat an oven to 390 levels F (200 C).

Minimize 2/3 of the dough off and preserve the remaining 1/3 wrapped in plastic. Roll this portion out on a frivolously dusted floor till it is rather skinny and might simply cowl the pie dish with loads of overhang. The dough ought to be fairly elastic, which implies you may even stretch it out a bit by hand.

Drape the dough into the pie dish and pack it with Swiss chard stuffing as much as the rim. Roll the remaining dough out to the identical thickness and use this to cowl the highest. Trim the overhanging edges and roll/press them inward to seal the pie shut.

Brush the complete prime crust with olive oil and poke a couple of holes within the prime with a fork. Bake for 30-35 minutes or till the crust is golden.

Serve heat or chilly. Leftovers ought to be stored at room temperature for at some point. After that, you may preserve it within the fridge for a day or two extra.

Buon appetito!

Wish to discover extra sorts of Italian savory pies? Top-of-the-line locations to start out is with the unbelievable Pizza Chiena!

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