Menu March 2020

Menu March 2020

Main Course: Torta salata con la Ribollita Toscana

(= Savoury Tart with Tuscan Ribollita)

Recommended wine: Casa Conforto Chianti Riserva D.O.C.G.

Torta salata con la Ribollita Toscana Ingredients for 4 people: For the crust: 350 g Italian type 2 flour (plus a few handfuls to roll out the dough) 150/160 ml water 12 g yeast 4 tbsp extra virgin olive oil 1 pinch of salt *** For the filling: 2 jars La Vialla’s Ribollita 100 g fresh pecorino cheese 50 g grated aged pecorino cheese 2 eggs 50 g breadcrumbs ½ onion

To prepare the crust: put the flour in a bowl, make a “hole” in the centre and pour in the yeast, dissolved in a glass of warm water. Start mixing with a fork, gradually adding the rest of the water, the salt and, lastly, 2 tablespoons of olive oil; when the dough begins to take form continue with your hands until you form a ball. Cover with a cotton cloth and leave to rise for an hour.

In the meanwhile prepare the filling: in a bowl, mix the Ribollita (if you prefer to make your own instead of using it ready-made, see the recipe here on the website) with the eggs and the fresh pecorino cheese, cut into small cubes.

Take the dough and roll it out on your work surface with a rolling pin; use a little flour (sprinkled on the work surface and the dough) and try to shape it into a disk, with a diameter a few centimetres larger that the tin in which you will bake the savoury tart. Arrange the disk of dough in the tin (the best thing would be a springform one), greased with 2 spoonfuls of olive oil, and make sure it adheres to the bottom and all around the sides (this is what the extra centimetres in diameter are for). Now pour in the filling, spread it out and level the surface; sprinkle with the grated pecorino and breadcrumbs, and distribute the thinly sliced onion here and there on top. Bake in a preheated oven, at 220 °C, for 40 minutes, until a nice golden crust has formed on the surface. Leave to rest for 10-15 minutes and serve, if you like, with some crispy Tuscan kale crisps. Here’s the recipe for making them:

 

Chips di Cavolo Nero (= Tuscan Kale Crisps)

Ingredients for 3 baking trays:

250 g Tuscan kale (if you can’t find it, you can use another kind of kale)

1 tbsp extra virgin olive oil with chilli pepper

salt

First of all clean the kale: cut the limp or damaged outer leaves off the middle stem, and then remove the stalk in the centre of each leaf, which is tough and isn’t good for cooking. To do this, with one hand hold the leaf at the bottom of the stalk and, with the other, grip it at the bottom and pull upwards along the stalk holding tightly. In this way you’ll “tear” it off. If you think this seems difficult, lay one leaf at a time on a chopping board and, using a small knife, score along the “stalk” so that you can cut it out.

Wash the leaves under running water and dry them well with kitchen paper or a clean tea towel (it’s important that they are perfectly dry). Take 2 or 3 leaves at a time, tear them up by hand into pieces the size you want your “crisps” (bear in mind that they shrink a lot while cooking) and put them in a large bowl. Pour in the oil and mix with your hands until the leaves are coated well (take care not to touch your eyes and when you’ve finished wash your hands thoroughly!).

Line a baking tray with greaseproof paper and lay the pieces of leaf on it, without overlapping them. Sprinkle with a little salt and cook in a preheated oven, at 150 °C, for roughly 10 minutes – watch out because they tend to burn very quickly. If, after this time, you see that they aren’t crispy yet, continue cooking for a couple of minutes. Carry on in the same way until you have finished all the kale.