Perfect match: torta Pasqualina and vermentino

AT A GLANCE

  • Serves 8 people

  • 500 gm plain flour
  • 80 ml (1/3 cup) olive oil, plus extra for brushing
  • 1 onion, finely chopped
  • 1.2 kg greens such as silverbeet, cavolo nero and frisée, trimmed
  • 500 gm firm ricotta, drained
  • 100 gm Parmigiano-Reggiano, finely grated
  • 6 eggs
01   Combine flour and a large pinch of salt on a work surface, form a well in centre, add half the olive oil and 250ml lukewarm water, then knead until a smooth dough forms (8-10 minutes), adding a little more water if necessary. Divide dough into 10 balls, cover with a damp tea towel and set aside to rest (1 hour).
02   Heat remaining olive oil in a frying pan over medium heat, add onion, sauté until tender (6-8 minutes), season to taste, set aside to cool.
03   Cook greens in boiling salted water until tender (1-2 minutes), drain, refresh (see cook’s notes p218), drain well, coarsely chop and combine in a bowl with onion, cheeses and 2 eggs. Season to taste, stir to combine.
04   Preheat oven to 190C. Oil and flour a 20cm-diameter cake tin. Roll out half the balls on a lightly floured surface to 1mm thick and line base and sides of tin, brushing with oil between each layer. Fill with greens mixture, make 4 indents in filling with the back of a spoon and crack remaining eggs into indents. Fold in pastry edges, roll remaining dough balls to 1mm thick and layer on top of pie, brushing between each with oil. Trim edges, brush top with oil and bake until golden and cooked though (40-45 minutes). Cool in tin until cool enough to touch, turn out, cool to room temperature and serve.
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