Vegetable Pies, Tortes, Patties, Casseroles & More
Savory vegetable pies are much more common in Italy than one might expect. And quite varied too, from the buttery creamy tarts of Piemonte to the rich Tiellas made in Puglia. Lots of variety!
How to make a Spinach Sformato, Illustrated
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty, and therefore perfect for either a family meal or when company comes calling.
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty, and therefore perfect for either a family meal or when company comes calling.
How to make a Spinach (or any other kind of) Sformato
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty. In short, perfect for a family meal or company.
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty. In short, perfect for a family meal or company.
Sausage and Cauliflower Casserole - Gratin di Salsiccia e Cavolfiore
Cauliflower is one of the princes of the winter vegetable market, and it combines beautifully with sausages to yield a tasty sausage and cauliflower casserole.
Cauliflower is one of the princes of the winter vegetable market, and it combines beautifully with sausages to yield a tasty sausage and cauliflower casserole.
Sausage and Onion Casserole - Budino di Salsiccia e Cipolla
This sausage and onion pudding is a modern Italian recipe - it also calls for pane in cassetta, bread baked in a baking tin (as opposed to on the oven floor) - and will be perfect for a luncheon, with a tossed salad and a bottle of rosé.
This sausage and onion pudding is a modern Italian recipe - it also calls for pane in cassetta, bread baked in a baking tin (as opposed to on the oven floor) - and will be perfect for a luncheon, with a tossed salad and a bottle of rosé.
Potato Artichoke Tart - Tortino di Patate e Carciofi
This is potato and artichoke tart is fairly quick, easy, and also rather elegant. Elegant enough that Elisabetta and I took it to a potluck supper at a friend's, where it vanished.
This is potato and artichoke tart is fairly quick, easy, and also rather elegant. Elegant enough that Elisabetta and I took it to a potluck supper at a friend's, where it vanished.
Kale Farinata II - Farinata Col Cavolo Nero II
A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This is an old Tuscan recipe, and a fine example of frugal Italian country cooking. It says it will serve 6-8 as a one-course meal with a tossed salad, though in my experience the estimate is optimistic: expect people to demand seconds.
A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This is an old Tuscan recipe, and a fine example of frugal Italian country cooking. It says it will serve 6-8 as a one-course meal with a tossed salad, though in my experience the estimate is optimistic: expect people to demand seconds.
Kale Farinata - Farinata di Cavolo Nero
A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This recipe is Tuscan, from the mountains, and is classic winter fare; it was made as a one-course supper, with the leftovers being sliced, grilled, and eaten for breakfast, perhaps with a glass of wine.
A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This recipe is Tuscan, from the mountains, and is classic winter fare; it was made as a one-course supper, with the leftovers being sliced, grilled, and eaten for breakfast, perhaps with a glass of wine.
Savory Pie with Peppers, Capers and Tuna -- Torta Salata ai Peperoni, Capperi e Tonno
Though many people associate Italian cooking with pasta dishes and hearty soups of one kind or another, there's a very long tradition of making savory pies of the sort that the French might call a quiche. Nor is this surprising; they're quite tasty both hot and cool, and their being tasty cool makes them especially nice during the summer months.
Though many people associate Italian cooking with pasta dishes and hearty soups of one kind or another, there's a very long tradition of making savory pies of the sort that the French might call a quiche. Nor is this surprising; they're quite tasty both hot and cool, and their being tasty cool makes them especially nice during the summer months.
Eggplant and Spaghetti Timballo -- Timballo di Melanzane e Spaghetti
Eggplant and Spaghetti Timballo, or Timballo di Melanzane e Spaghetti: A timballo is a pasta pie, and this particular one brings to mind Sicily because of the eggplant, at least to me. It will also be quite nice at a picnic or barbecue, but is certainly elegant enough for a more formal meal indoors as well.
Eggplant and Spaghetti Timballo, or Timballo di Melanzane e Spaghetti: A timballo is a pasta pie, and this particular one brings to mind Sicily because of the eggplant, at least to me. It will also be quite nice at a picnic or barbecue, but is certainly elegant enough for a more formal meal indoors as well.
Pea and Asparagus Flan -- Sformato di Piselli e Asparagi
Pea and Asparagus Flan, or Sformato di Piselli e Asparagi: This will be very nice in late spring or early summer, and will be best if you use smaller, richly flavored asparagus. It will work well as a primarily vegetarian entrée for four, and can also be used as an antipasto (in association with other things) if you're serving more people.
Pea and Asparagus Flan, or Sformato di Piselli e Asparagi: This will be very nice in late spring or early summer, and will be best if you use smaller, richly flavored asparagus. It will work well as a primarily vegetarian entrée for four, and can also be used as an antipasto (in association with other things) if you're serving more people.
A Gibraltarian Easter: Spinach Pie and Hornasso
A Gibraltarian Easter, Spinach Pie and Hornasso: Marie, who has kindly shared a number of recipes that arrived in Gibraltar via Genoese sailors in centuries past, provides a couple of neat Easter things.
A Gibraltarian Easter, Spinach Pie and Hornasso: Marie, who has kindly shared a number of recipes that arrived in Gibraltar via Genoese sailors in centuries past, provides a couple of neat Easter things.
Scallion & Cheese Quiche -- Quiche di Cipollotti e Formaggio
Scallion & Cheese Quiche, or Quiche di Cipollotti e Formaggio: A tasty spring treat. You'll need fairly large scallions, with bulbs about the size of golf balls, and with firm fresh green shoots. If the shoots have wilted the dish won't work. The recipe also calls for primo sale, a very fresh soft cheese similar to a mild creamy ricotta. We instead had caprino, a soft, spreadable goat's milk cheese with a sharp goaty tang, that contrasted quite nicely with the sweetness of the onions.
Scallion & Cheese Quiche, or Quiche di Cipollotti e Formaggio: A tasty spring treat. You'll need fairly large scallions, with bulbs about the size of golf balls, and with firm fresh green shoots. If the shoots have wilted the dish won't work. The recipe also calls for primo sale, a very fresh soft cheese similar to a mild creamy ricotta. We instead had caprino, a soft, spreadable goat's milk cheese with a sharp goaty tang, that contrasted quite nicely with the sweetness of the onions.
A Savory Vegetable Strudel -- Strudel di Verdure in Forma
A Savory Vegetable Strudel, or Strudel di Verdure in Forma: One generally associates strudel with sweets. However, they can also be savory, and here's a tasty example from an issue of Sale e Pepe that will work very nicely at a festive occasion.
A Savory Vegetable Strudel, or Strudel di Verdure in Forma: One generally associates strudel with sweets. However, they can also be savory, and here's a tasty example from an issue of Sale e Pepe that will work very nicely at a festive occasion.
Savory Green Pie -- Torta Verde
Savory Green Pie, or Torta Verde: Frances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. I have been searching for a recipe for this pie and have been totally unsuccessful. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?"
Savory Green Pie, or Torta Verde: Frances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. I have been searching for a recipe for this pie and have been totally unsuccessful. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?"
Spring Pie with Green Rice -- Torta Primavera, di Riso Verde
rances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?" I've found a couple of recipies. The first is Torta Primavera, di Riso Verde -- Spring Pie with Green Rice.
rances writes, "My late father used to make, every Easter, a "pie" called "Torta Verde." This is a dish that originates in the Piedmont section of Italy, where he was born. It's made with chopped spinach, rice, eggs, Parmigiano cheese, and baked. I would love to have an idea of the proportions. Can you help with this?" I've found a couple of recipies. The first is Torta Primavera, di Riso Verde -- Spring Pie with Green Rice.
Tiella Tarantino
Misi writes: "Recently a dish named Tiella has come to my attention and I was wondering if you could help me. It consists of zucchini, potatoes, ground bee and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the city of Taranto, in Puglia, and is a vegetable casserole that includes mussels.
Misi writes: "Recently a dish named Tiella has come to my attention and I was wondering if you could help me. It consists of zucchini, potatoes, ground bee and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the city of Taranto, in Puglia, and is a vegetable casserole that includes mussels.
Tiella
Misi writes: "Recently a dish has come to my attention and I was wondering if you could help me. The name of the dish, is tiella; it consists of zucchini, potatoes, ground bee and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the Abruzzo-Molise area, and is essentially a vegetable casserole. To serve about 6, you'll need:
Misi writes: "Recently a dish has come to my attention and I was wondering if you could help me. The name of the dish, is tiella; it consists of zucchini, potatoes, ground bee and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the Abruzzo-Molise area, and is essentially a vegetable casserole. To serve about 6, you'll need:
Carchiola with Broccoli Rabe -- Carchiola con Broccoli Rabe
Carchiola with Broccoli Rabe, or Carchiola con Broccoli Rabe: A reader writes, "My father, about fifty or sixty years ago made a very peasant, very delicious dish called pizza minestra. I can only remember that he probably used Savoy cabbage for the minestra and that the polenta wound up in a very large pancetta greased cast iron skillet..."
Carchiola with Broccoli Rabe, or Carchiola con Broccoli Rabe: A reader writes, "My father, about fifty or sixty years ago made a very peasant, very delicious dish called pizza minestra. I can only remember that he probably used Savoy cabbage for the minestra and that the polenta wound up in a very large pancetta greased cast iron skillet..."
Asparagus Torte
Asparagus Torte: Winding down, I recently had a request for an asparagus torte. This is quite elegant, and if made with care will do well at a festive meal when company's invited. It calls for pasta sfoglia, puff pastry, and has you start from scratch. Should you want to save time, you can use commercially prepared puff pastry, thawing it id need be (in Italy it's also sold fresh). Starting from scratch, to serve 4-6 you'll need:
Asparagus Torte: Winding down, I recently had a request for an asparagus torte. This is quite elegant, and if made with care will do well at a festive meal when company's invited. It calls for pasta sfoglia, puff pastry, and has you start from scratch. Should you want to save time, you can use commercially prepared puff pastry, thawing it id need be (in Italy it's also sold fresh). Starting from scratch, to serve 4-6 you'll need:
Savory Rice Pies
Savory Rice Pies: Someone recently requested a rice pie on the BBS and Iwan kindly posted these ideas.
Savory Rice Pies: Someone recently requested a rice pie on the BBS and Iwan kindly posted these ideas.
Potato and Onion Torte -- Foquazza de Cipodda
Potato and Onion Torte: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Potato and Onion Torte: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Tomato, Onion and Potato Tiella -- Tiella di Patate, Pomodori e Cipolle & Foquazza de Cipodda
Tomato, Onion and Potato Tiella: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Tomato, Onion and Potato Tiella: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Savory Farro Pie: Torta Salata di Farro
A savory cheesecake made with ricotta and farro.
A savory cheesecake made with ricotta and farro.
Boiled Onion Pie: Torta di Cipolle Bollite
This translates as boiled onion pie, but is actually more of a quiche.
This translates as boiled onion pie, but is actually more of a quiche.
Gnocchi alla Romana
An astonishingly tasty baked variety of gnocchi that's perfect with a roast.
An astonishingly tasty baked variety of gnocchi that's perfect with a roast.
Ligurian Easter Pie: Torta Pasqualina alla Ligure
A rich savory spinach pie made with a dozen eggs.
A rich savory spinach pie made with a dozen eggs.
Baked Potatoes: Patate Pasticciate
Baked in the oven, though certainly not the standard North American baked potato. Rather, a hearty potato casserole filled with cheese and ricotta.
Baked in the oven, though certainly not the standard North American baked potato. Rather, a hearty potato casserole filled with cheese and ricotta.
Onion Pie: Torta di Cipolle
Onion pie, a variation on the classic Ligurian Torta alla Pasqualina (scroll down).
Onion pie, a variation on the classic Ligurian Torta alla Pasqualina (scroll down).
Polenta and Beans: Polenta coi Fasoi
Polenta with beans makes for a tasty antipasto, or a nice accompaniment to a roast or stew.
Polenta with beans makes for a tasty antipasto, or a nice accompaniment to a roast or stew.
Ravioli
This traditional genovese specialty can also go nicely as a side dish with a stew, especially if made without the pasta shell.
This traditional genovese specialty can also go nicely as a side dish with a stew, especially if made without the pasta shell.
Savory Rice Pie with Provolone: Torta di Riso al Provolone
A tasty, cheesy savory pie.
A tasty, cheesy savory pie.
Savory Vegetable Pie: Torta di Verdure
A pair of south Italian vegetable pies, one in a mashed potato crust.
A pair of south Italian vegetable pies, one in a mashed potato crust.
Savory Pie with Speck and Onions: Torta Salata con Speck e Cipolle
A Tyrolean equivalent of a quiche, and tasty it is, too, with onions and speck.
A Tyrolean equivalent of a quiche, and tasty it is, too, with onions and speck.
Vegetable Patties: Cotolette di Verdura
Simple vegetable patties that will work well as part of a light meal.
Simple vegetable patties that will work well as part of a light meal.