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Essentials of Classic Italian Cooking - Tegliata di Biete - Swiss Chard Torte with Raisins and Pine Nuts

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All I can tell you is you have to make this recipe!!! It is one of my favorites. I had a similar recipe given to me a couple of years ago, and loved it, and Marcella's recipe is even better. This recipe originates from the Venice area. It's a vegetable pie that contains swiss chard, onions, pine nuts, parmesan cheese, golden raisins, and eggs to bind it all together. It's topped with bread crumbs (again, you must use ones you have made, not the ones from a can), which give it a nice crunch.

The recipe begins by adding sliced chard leaves to boiling water, and cooking until tender. Those are then drained, and chopped into very small pieces. You then saute onions in olive oil until light brown, add the chard, and cook for a couple of minutes. Put that in a large bowl, and then add the grated Parmesan cheese, eggs, pine nuts and raisins. This mixture is spread in a spring-form pan, topped with bread crumbs and drizzled with some olive oil, then baked.

I think what I like so much about this recipe is the combination of the sweet and salty. Sweet from the golden raisins, salty from the cheese. As I said before, you just have to make it. I could have easily eaten that entire recipe myself, but somehow I showed some restraint.

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This page contains a single entry from the blog posted on January 27, 2011 12:59 PM.

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