Ingredients:

For the dough:
3 cups all purpose flour
3 Tbsp. extra virgin olive oil
pinch of salt
lukewarm water as needed

For the filling:

1 lb. and 9 oz. fresh spinach
1 onion
1 garlic clove
3 Tbsp. extra virgin olive oil
5 oz. asiago cheese chopped
salt to taste
pinch of nutmeg

Instructions:

1. In a bowl combine the flour, oil, water and salt. Knead the dough until smooth and let it stand in a bowl for 30 minutes, covered with a kitchen towel.
2. In a nonstick pan heat the oil, then add the onions and sauté them until they’re translucent.
3. In the meantime boil the spinach in salty water for a couple of minutes. Strain them and squeeze out the excess liquid.
4. Chop the spinach and add them to the onions then add a pinch of nutmeg and salt to taste. Combine well.
5. Over a kitchen towel, roll the dough until thin and give it a rectangular shape.
6. Put the spinach in a bowl and add the Asiago cheese.
7. Spread the filling evenly on the dough. Fold in the shorter sides and then with help of the kitchen towel roll the dough. Brush the roll with olive oil.
8. Heat the oven to 375° F and cook the roll for 30-40 minutes in a baking dish.
9. Serve it warm cut in slices.

Notes:

This dish can be served as an appetizer or as a main course accompanied with a salad.

Ingredients:

1 lb. frozen spinach
1-1/4 cups ricotta cheese
2 garlic cloves
3 large eggs
pinch of nutmeg
1 Tbsp. extra virgin olive oil
3 Tbsp. fresh grated Parmesan
2 packages puff pastry*
salt to taste

Instructions:

1. Bring the spinach to a boil to thaw it and simmer for a few minutes, remove from heat drain and let cool.
2. Once cool squeeze out the excess water and then chop the spinach thinly.
3. In a skillet heat the olive oil and garlic cloves. Once hot add the spinach and cook at a medium heat for about 5 minutes mixing frequently.
4. In a bowl combine the Ricotta cheese with the parmesan until soft then add the spinach and the nutmeg (remove the garlic cloves from the spinach). Lastly mix in 3 large eggs (beaten) and salt to taste.
5. Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9″ springform pan. Roll it out so that it is big enough to come out over the top of the pan.
6. Add the spinach filling to the pan. Note that it will only be about half full.
7. Roll out some more puff pastry to cover the pie and lay it on top.
8. Now about 1/2 to 3/4 of an inch above the filling, cut away the excess pastry. Then pinch the top and bottom together. Finally fold the pinch edge down so that it doesn’t burn.
9. Poke the top with a fork a few times and then bake in a preheated oven at 325° for about 30 minutes or until golden brown.
10. Remove from oven when done and let it cool off before serving.

Notes:

This can be served with a salad or as an appetizer.

* The quantity of puff pastry varies from one brand to another. In my case I need two packages to make both the upper and lower crust.

The radicchio pie can be served as an appetizer or as a main course.

Ingredients:

1 lb. radicchio
2-3 shallots
1-1/4 cups ricotta cheese
3 medium eggs
3 Tbsp. extra virgin olive oil
3 Tbsp. freshly grated Parmesan cheese
1 packages puff pastry
salt to taste

Instructions:

1. In a non-stick pan warm up 3 Tbsp. olive oil, then add the finely sliced shallots and cook for about 5 minutes.
2. In the meantime wash and thinly slice the radicchio when ready add it to the shallots. Cook the radicchio until soft about 10-15 minutes. When ready let it cool off.
3. In a bowl combine the Ricotta cheese with the parmesan until soft then add the radicchio. Lastly mix in 3 medium eggs previously beaten and salt to taste.
5. Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9″ spring form pan. Roll it out so that it is big enough to come out over the top of the pan.
6. Add the radicchio filling to the pan. Note that it will only be about half full.
7. Fold the excess of pastry on top.
8. Bake in a preheated oven at 325° for about 30 minutes or until golden brown.
9. Remove from oven when done and let it cool off before serving.

Notes:

This pie can be served with a salad or as an appetizer.

Ingredients:

6 artichokes
1 small onion
1 garlic clove
1/4 cup fresh Italian parsley
4 Tbsp. extra virgin olive oil
2 cups ricotta cheese
1/4 cup fresh grated Parmesan cheese
2 packages puff pastry*
5 eggs
salt to taste

Instructions:

1. Clean the artichokes by first cutting off the stems, then remove the outer leaves and discard them. Now cut away the tender inner leaves and put them in a large bowl of cold water with lemon juice. With the leaves removed cut away the inner thorn and then slice the remainder of the artichoke into thin slices and put them in the bowl. Lastly, peel the stems with a vegetable peeler, slice the core thinly and add them to the rest. Only use the first 3 or 4 inches of the stem.
2. In a pan heat the oil and add the onion thinly sliced, chopped parsley and the clove of garlic.
3. Cook them for about 5 minutes then drain the artichokes well and add them.
4. Continue cooking until the are done, about 20 to 30 minutes. Salt them to taste while cooking.
5. Remove the garlic for the artichokes and set them aside to cool a few minutes while you prepare the rest.
6. Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9″ spring-form pan. Roll it out so that it is big enough to come out over the top of the pan.
7. Add the ricotta cheese and parmesan to artichokes and mix well.
8. Now add the mixture to the spring form pan and spread in evenly.
9. With a spoon make five impressions in the mix. One in the middle and four around it. Put one raw egg into each of the impressions and sprinkle each one with a small pinch of salt.
10. Roll out some more puff pastry to cover the pie and lay it on top.
11. Now about 1/2 to 3/4 of an inch above the filling, cut away the excess pastry. Then pinch the top and bottom together. Finally fold the pinch edge down so that it doesn’t burn.
12. Make a small slit in the crust, insert a straw and blow gently to lift the crust slightly. Repeat this three times in different places.
13. Bake in a preheated oven at 400° for about 40 minutes or until golden brown.
14. Remove from oven when done and let it cool off before serving.

Notes:

Many make this pie with Swiss Chard, but I prefer with artichokes becasue they are better and the original recipe calls for them.

* The quantity of puff pastry varies from one brand to another. In my case I need two packages to make both the upper and lower crust.

This pie is simple to make despite the cooking time. If you like potatoes and onions you’ll really enjoy this pie. It’s the perfect dish for parties and picnics.

Ingredients:

1 package puff pastry
14 oz. potatoes (about two medium)
9 oz. onions (about two small)
3 Tbsp. olive oil
1 cup fresh ground Parmesan
1/2 cup milk
2 eggs
nutmeg
pinch of salt

Instructions:

1. Peel the potatoes and onions and slice them thinly.
2. Sauté them in a pan with 3 Tbsp. olive oil for about 15 minutes.
3. Put the puff pastry in a 9″ spring from pan, roll it out if necessary so that it cover the bottom and the sides of the pan.
4. Beat the eggs in a bowl add the Parmesan and the milk and combine well. Then add the potatoes and onions and salt along with a dusting of nutmeg.
5. Mix well and put in the spring form pan.
6. Fold the excess puff pastry toward the middle of the pie.
7. Bake for 45 minutes in a preheated oven at 390° degrees. Let it cool off before serving.

Ingredients:

for the cream of Brie
6 oz. Brie cheese
2 eggs
3 Tbsp. milk
salt and pepper to taste*
2 oz. speck thinly sliced

2 Tbsp. finely chopped white onion
3 Tbsp. sliced cultivated mushrooms
1 tsp. chopped Italian parsley
1 package puff pastry

Instructions:

1. In a skillet heat the olive oil then add the onion and sauté until translucent. Add the mushrooms and parsley and cook them for about 10 minutes.
2. In the meantime lay the puff pastry on a 9” springform pan. Roll it out so that it is big enough to come out over the top of the pan.
3. In a food processor blend the brie, milk and eggs until creamy. Salt and pepper to taste and pour into a mixing bowl.
4. Mix the speck into the cream of brie.
5. Lay the mushrooms on the bottom of the springform pan and then cover with the cream of brie.
6. Fold the extra pastry on top of the filling.
7. Bake in a preheated oven at 350° for about 25-30 minutes or until golden brown.
8. Remove from oven when done and let it cool off before serving.

Notes:

* don’t add too much salt to the cream of brie because the speck is already salty.
This torta salata can be served with a salad or as an appetizer.

Recommended resources:

Speck Alto Adige IGP

Ingredients:

3-1/2 oz. Asparagus tips
3-1/2 oz. ricotta cheese
3-1/2 oz. mozzarella
1/2 cup fresh ground Parmesan
1 egg
1 package puff pastry*
salt to taste

Instructions:

1. Wash the asparagus tips and drop them into boiling water. Boil them for 1 to 2 minutes.
2. Drain them and set aside.
3. In the mean time roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9″ spring form pan. Roll it out so that it is big enough to come out over the top of the pan.
4. In a bowl mix the ricotta, the mozzarella cut into small cubes, Parmesan and the egg.
5. Lastly mix into the asparagus tips and salt to taste.
6. Put the mixture in the spring form pan.
7. Roll out some more puff pastry to cover the pie and lay it on top.
8. Now about 1/2 to 3/4 of an inch above the filling, cut away the excess pastry. Then pinch the top and bottom together. Finally fold the pinch edge down so that it doesn’t burn.
9. Poke the top with a fork a few times and then bake in a preheated oven at 350° for about 20-25 minutes or until golden brown.
10. Let it cool a bit before serving.

Notes:

This won’t be a very tall cake at all, in fact it is quite short, but believe me it’s fulfilling!. You can serve with a green salad.

* The quantity of puff pastry varies from one brand to another. In my case I needed one package to make both the upper and lower crust.