Ligurian Torta Verde (green Pie)
From alessioxvx 12 years agoIngredients
For the dough:
- 250g plain flour shopping list
- 120ml water shopping list
- 60ml olive oil shopping list
- 1/2 tsp salt shopping list
For the filling:
- 4 large trombetta courgettes shopping list
- 4 tbsp brown short grain rice shopping list
- 4 tbsp frozen peas shopping list
- 1 handful of basil leaves shopping list
- 2 tbsp golden flax seeds + 8 tbsp water shopping list
- 1 tbsp olive oil shopping list
- 2 tsp shiro miso shopping list
- Ps. The reason why I use miso is because it really reminds me of the taste of parmesan and as we want something to hold the vegetables together (I didn’t want to use liquidised tofu) I thought I’d give a shot to flax seeds blended with water. For the one you see in the photo, I actually only used 1 tbsp seeds and 4 of water but I feel that it needed more.. Here is a photo of the courgettes finely chopped and of the filling before I added the blended seeds and miso. shopping list
How to make it
- 1. start by boiling the rice for about 20 mins otherwise it will not get soft in the oven
- 2. wash and chop the courgettes finely, chop the onion and add both to a large bowl
- 3. also add the peas, washed and chopped basil
- 4. when the rice has softened up, rinse it under cold water to remove the excess heat and starch and add to the vegetables
- 5. make the dough by adding salt to the flour, mix and add water and oil
- 6. stir with a fork and then work with your hand
- 7. blend the seeds with water and 1 tbsp olive oil
- 8. add the miso and whisk well to dissolve
- 9. add the mixture to the vegetables
- 10. take a piece off the dough to make the top of the pie and stretch the remainder with a rolling pin on a pre-floured surface (this will prevent it from sticking to the counter and pin) and carefully place it in the pie dish
- 11. prick with the end of a fork
- 12. add the seed/miso/oil emulsion to the vegetables and mix well
- 13. lay the vegetables mix in the pie dish and flatten with a spoon
- 14. cut the excess dough from the side
- 15. stretch the top part of the pie again on a pre-floured surface and carefully transfer on top of the vegetables
- 16. join both perimetres of the dough together to seal off the pie
- 17. bake in a pre-heated oven between 30 and 40 mins at 180C or gas mark 4
People Who Like This Dish 3
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