Torta Verde Ligure Savory Green Pie Recipe

This savory green pie, known as Torta Verde Ligure, is a cherished dish that combines green vegetables with rice and Parmesan cheese for its filling. While it often features Swiss chard, variations with zucchini, artichokes, or spinach are also common, making it a versatile choice found in Ligurian bakeries. This rice and green savory pie is typically baked in large rectangular pans and sold by the slice, it is perfect for on-the-go enjoyment and is wonderfully simple to make, an excellent option for picnics.

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• Ingredients
• Instructions
• How to serve it
• Storage
• Substitution and variation
• More vegetable pies recipes
• Torta Verde Ligure Savory Green Pie Recipe

Ligurian cuisine, known for its straightforward approach, often incorporates herbs and vegetables sourced from the local area.

Best known is the Ligurian genovese pesto made with basil.

The region's unique position between the Mediterranean Sea and the Alps creates a microclimate conducive to growing a diverse array of vegetables, fruits, wild mushrooms, wild greens and herbs.

The tradition of vegetable pies, such as those made with artichoke, zucchini, or collard greens, is a staple across Italy, with each region offering its own take on the dish.

These pies epitomize the concept of "cucina povera," an Italian culinary tradition that emphasizes the use of simple, accessible ingredients.

It's important not to confuse this Ligurian Torta Verde with Ligurian Torta Pasqualina, which is made with green vegetables, eggs, and ricotta and is a traditional Easter pie.

This Green Pie is a unique Italian recipe that combines vegetables with rice, reflecting the historical significance of rice as a peasant staple during Medieval times.

It showcases how simple ingredients can come together to create a truly satisfying meal.

For more information about Ligurian food, you can read the articles: traditional Italian recipes by region: liguria or 32 most popular Italian street food

For more pie recipes you can check: Spinach Ricotta pie, mushroom zucchini pie, Heidi pie, Italian mashed potato pie

Ingredients

Pie crust

The pie crust is called Pasta Matta and it is the perfect choice for both sweet and savory strudels, surpassing brisée and puff pastry.

Its ability to become exceptionally crumbly when cooked and to be rolled out very thin makes it an ideal dough for these dishes.

• All purpose Flour: Provides the structure and base for the crust.
• Water: Binds the flour to form the dough.
• Extra virgin olive oil: Adds moisture and flavor, creating a tender crust.

Filling

• Fresh greens like Swiss Chard/Zucchini/Artichokes: The main feature of the filling, offering texture and distinct flavors.
• Onion: Enhances the filling with its savory depth.
• Salt and extra virgin olive oil: Used to sauté the vegetables, bringing out their natural flavors.
• Rice: Adds bulk and a chewy texture to the filling, absorbing flavors from the other ingredients.
• Parmesan: Infuses the filling with a nutty, cheesy richness.
• Eggs: Bind the filling ingredients together, adding moisture and helping to set the mixture when baked.
• Black pepper: enhances the filling by adding a subtle heat and depth of flavor, elevating the overall taste profile of the dish.

Find the measurements in the recipe card

An extra egg for egg wash

You will need a 9-inch pie plate with a removable bottom (23 cm pie dish)

Instructions

Prepare the dough

3. Let the dough rest for 30 minutes to relax the gluten, facilitating easier rolling.

Prepare the filling

NB: The chard must be dry to prevent the oil from splattering when you cook them

Shaping the pie

Preheat your oven to 356°F - 180°C.

NB: Roll the dough layers as thin as possible, it will be very easy

NB: As the pastry is very thin you can fold it over the top. You do not need to remove the excess dough. The folded dough on top is the typical look of this pie

11. Let the pie cool for a few minutes before serving.

How to serve it

To serve it, let the pie cool for a few minutes after baking.

This helps the filling set, making slicing easier and the flavor blend.

Cut into generous slices and enjoy either warm or at room temperature.

This pie is especially perfect for picnics, as the rice within the filling lends a solidity that makes it easy to eat by hand, no utensils needed.

Pair it with a light salad or some antipasti for a complete meal, and perhaps a glass of Italian white wine or sparkling water with lemon for an authentic touch.

The robust flavors and firm texture make it a satisfying main or a substantial appetizer.

Storage

To store this green pie, allow the pie to cool completely to room temperature after serving.

Once cooled, wrap the pie or any leftover slices tightly in plastic wrap or aluminum foil to maintain freshness.

Alternatively, you can place the pie in an airtight container.

Store it in the refrigerator for up to 3-4 days.

To enjoy it again, you can reheat the pie in the oven at a low temperature until it's warmed through, or simply eat it cold, as it remains delicious and easy to serve directly from the fridge.

Substitution and variation

You can tailor this pie to your taste or to use what is available at the grocery stores and in season:

• Fresh Spinach or other collard greens: A versatile and easily accessible alternative, adding a slightly different flavor and texture.

• Zucchini or Ligurian Trombette Zucchini: Typical of the region, these zucchini offer a unique, slightly sweet taste and tender texture.

• Artichokes or Ligurian spiky artichokes: Provide a distinct, slightly nutty flavor that pairs well with the other ingredients in the pie.

Each of these vegetables can be used individually or in combination to create a variety of flavors and textures.

More vegetable pies recipes

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