Savoy Cabbage Torta

Anyone who ever took a cooking class at our B&B would have tried his or her hand at this recipe.  It's a favorite.  Our Emilianese family had a tradition of filling crusts with a variety of savory fillings; this one filled with savoy cabbage (known as "verza" in Italian), olive oil and cheese is by far the one we all make the most.  Rich and flavorful, it's perfect in any season and very satisfying.

Italians are notorious for making something delicious out of the most simple of ingredients.  Torta di Verza is a perfect example of the turning the simple into the sublime. 

I recommend serving it with a Dolcetto from Piedmont.  The tannins of Dolcetto cut through the rich oil and cheese of the torta, making it the perfect pairing partner. Buon Apetito!  

1 head Savoy cabbage

½ cup olive oil

2 cups Parmesean, or 1 cup Parmesean and 1 cup Peccorino Stagionato

Salt

Chop the head of Savoy cabbage, removing the core. Pieces should be shreaded slightly

Blanche in boiling water. Strain and dry in a cloth.

Place back in pot and add olive oil, cheese and salt to taste.

Crust:

2 cups of flour

½ cup olive oil

ice water (2-3 teaspoons)

In food processor place flour and oil. Pulse until the oil is distributed into the flour. Leaving the processor on, add drops of ice water until a ball forms.

On a floured surface, roll out the crust. Roll onto the rolling pin and lay out flat on a baking sheet. Crust should be larger than the sheet.

Spread the mixture on to the crust. Fold the crust over the mixture and use a bit of water to seal if necessary.

Puncture surface with a fork. Dress the crust with olive oil.

Bake at 350 degrees for about 30 minute, or until the crust is golden.