Torta verde
Torta Verde is a traditional savory pie from the Riviera di Ponente in Liguria, prepared with fresh chard or borage and prescinseua, the delicate local fresh curd cheese. A rustic and genuine dish that captures the flavors of the Ligurian garden, perfect for family lunches or as a light single course.
Preparation
- 1
Clean the chard by removing the toughest stems, wash it and boil in salted water for 15 minutes until tender. Drain well and chop finely.
- 2
Pour the drained prescinseua into a bowl and crumble it slightly, then add the chopped chard.
- 3
Add the eggs one at a time, mixing well. Fold in the grated Parmigiano Reggiano, a generous grind of pepper, and a pinch of nutmeg.
- 4
Pour half of the extra virgin olive oil into a round baking dish (28-30 cm diameter) and distribute it evenly over the bottom.
- 5
Transfer the chard and prescinseua mixture into the dish, level it with the back of a spoon, and drizzle with the remaining oil.
- 6
Bake in a preheated oven at 180°C for 40-45 minutes, until the surface is golden and the mixture is set.
- 7
Remove from the oven and let it rest for 5-10 minutes before serving, preferably at room temperature.
Chef's Tips
For an even more authentic version, substitute the chard with fresh borage if available. Prescinseua is essential to the dish: if you cannot find it, use local fresh ricotta or creamy stracchino cheese as an alternative.