Torta Verde - original recipe from Italy
Summer vegetable pie with zucchinis and peas. The recipe comes from the Albergo Diffuso Hotel Relais del Maro in Liguria, Italy, where it is prepared by the host family according to an old family recipe.
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