Ligurian torta verde: the original recipe

Preparing Ligurian torta verde

Start preparing the base of the Ligurian torta verde: put the flour, the water, a pinch of salt and the two tablespoons of Carli Extra Virgin Olive Oil Delicato in a bowl. Bring the ingredients together to form a smooth and uniform dough. Place in a bowl, cover with a clean tea towel and leave to rest for 30 minutes.

While you wait, start preparing the filling of the torta verde. Wash all the vegetables thoroughly and put the chopped chard in a pan with half a cup of water and a pinch of salt. Cook covered over a medium heat for about 5 minutes. The chard will cook in its liquids, maintaining all of its flavor.

Slice the onion and brown in a large pan with a drizzle of Pure Olive Oil. After a couple of minutes, add the sliced zucchini, season with salt, and cook over high heat, turning often until the zucchini is done. Add the drained and shredded chard. Cook for another 5 minutes, remove from the heat and leave to cool.

Parboil the rice in salted water for 5 minutes, drain, dress with a drizzle of Carli Extra Virgin Olive Oil Delicato and leave to cool.

When the ingredients of the Ligurian torta verde filling have reached the right temperature, transfer them to a bowl and add the beaten eggs, parmesan cheese and chopped basil, a grind of black pepper and a grating of nutmeg. Stir and set aside.

Roll out two-thirds of the dough for the torta verde base on a lightly floured work surface and transfer to a baking sheet using baking paper, add the filling and cover with the remaining rolled-out dough.

Fold down the edges of the Ligurian torta verde to seal the tart and make small incisions on the surface. Brush with Pure Olive Oil and put in the oven.

Cook in a heated oven at 350°F for about 45 minutes. When the surface is golden, remove the Ligurian torta verde from the oven and serve hot or lukewarm.