Technique. Once you know a technique, everything is easy and the possibilities are endless. I owe this technique to Deborah of Italian Food Forever who posted a “torta di erbe” about a week ago. It caught my attention because it didn’t require pastry dough to hold it together. What do I have against pastry dough? It tastes good, yes, but I consider it my nemesis. It involves a measure of patience and skill I care not to cultivate plus I hate the mess of working with flour, not to mention the subsequent unwanted calories. This was more like it!
I know I am going to be making variations of this for a long time to come. In fact, I already have my next one planned…I’m thinking Greek…with spinach, artichokes, feta and calamata olives. Drool.
I pretty much followed Deborah’s recipe with a few FOODalogue twists:
1. My greens mix was 2 heads of broccoli rabe and 1 of escarole.
2. I used anchovies instead of pancetta.
3. A handful of raisins were thrown in the mix for that salty-sweet yin-yang.
4. And, I added about 3/4 of a pound of diced fresh mozzarella…because I had it and thought it would be good. It was!
5. Lastly, I also added some ground almonds and lemon zest to the topping.
6. I finished with a drizzle of evoo.
I encourage you to visit Italian Food Forever because her measurements are bound to be more accurate than mine…and while you’re there, tell her I said ‘thanks’ for opening my eyes to this technique.