About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Eggplant Patties with Parsley, Garlic, and Parmesan | Main | Braised Finocchio »

Baked Escarole Torta


I made this recipe back at the beginning of November. I recieved some escarole in my CSA box, and thought I'd give this a try. I know I'd used escarole in a soup before, but it's not something I've had many times. Marcella says it's related to chicory, and says that the bland flavor it has when raw develops and turns into a tart, earthy flavor when cooked.

This recipe, called a torta, is a bread dough shell, filled with a filling of the cooked escarole, which is mixed with other savory ingredients. It is like a stuffed pizza.

You start by making the bread dough. It's a simple dough that contains flour, salt, black pepper, yeast, water and olive oil (or lard). The dough rises a couple of hours, and in the meantime you can make the filling. The filling contains the escarole, which is boiled to cook it first, garlic, capers, black Greek olives, anchovies, and pine nuts.

When the dough has risen, you divide it. 2/3 you roll into a round and place in a buttered spring-form pan. The filling is then placed inside, then the remaining dough is rolled out and then placed on top. The seams are sealed, and it's then placed in a hot oven to bake.

I loved the dough, and I will most certainly make that again. The filling was very flavorful, but it just wasn't my favorite. Not sure why. If you like the ingredients the filling contains, then by all means give this recipe a try. I can't wait to think of other things I will fill this with. It's a pretty presentation, and can be served hot or at room temperature.


Comments (4)

Alessandra di Cortona:

This is what my aunt keeps doing when she comes to visit us from Naples, is one of my childhood food memories,
I usually do just the filling and use it as a side dish, I avoid pine nuts as I don't like them, but make sure to use salt preserved capers, rinsed of the salt, of course.
Also, I don't boil the veggies, but let them witl, spicanch style.

Cindy, this looks positively gorgeous! Love your photographs.

Marcella Hazan:

You make these things look so good, Cindy! @Alessandra: I don't boil vegetables, I blanch them. It makes the torta less soggy.

Complimenti x la ricetta...

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