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Mike and Pat’s Wood Fired Torta Verde

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Mike and Pat Smith are known for their wood fired recipes and they have sent us in yet another amazing recipe! Enjoy Stone Bakers and remember to send us any of your wood fired recipes to be featured on our recipes section.

This is a typical Lugurian vegetable pie, which is traditionally served as part of a selection of antipasti, or as a snack on it’s own. It can be served hot or cold and it’s a great dish for cooking in your wood oven using the residual heat after a pizza party.

You’ll Need:

For the dough:

  • 300g “00” flour
  • ½tsp salt
  • ½tsp baking powder
  • 50ml olive oil
  • 100ml tepid water
  • Olive oil for brushing before baking

For the filling:

  • 450g baking potatoes
  • 1 small onion, chopped finely
  • Handful of flat leaf parsley
  • 200g of baby leaf spinach
  • 2 large eggs
  • 250g ricotta cheese
  • 100g treated Parmesan/pecorino cheese
  • Salt & pepper for seasoning

Method
Firstly, fire up your wood fired oven to it’s optimum temperature and allow cool to around 200°C.

For the dough, put the flour, salt & baking powder into a food mixer and pulse. Add olive oil and continue to pulse. Next you can add water and mix until your ingredients start to form a dough, then continue to mix for around 10 seconds to knead. Remove your dough from the mixer, divide into two, wrap in cling film and refrigerate for around 30 minutes.

For the filling, peel the potatoes, cut into ½ inch slices then into quarters. Place in a saucepan, cover with water and bring to the boil. Once the water is boiling, remove from the heat, cover and leave to stand for 10 minutes.

Combine the remaining ingredients in a large bowl. Then, drain the potatoes, add to a bowl and mix together. Season with salt & pepper.

To assemble the Torta, oil a large, high heat flan tin approximately 10″ in diameter. Next, roll out half the dough and line the case of the tin. Fill the tin with your filling, ensuring that it is level. Then, roll out the remaining dough and place over filling creating a lid, trimming any excess pastry from the edges then sealing them by pressing the dough together with your fingers. Brush the top crust with olive oil and bake for approximately 1 hour in your wood fired oven.

Serve hot or cold!

 

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