#187 I miss torte salate – 2

Emilia-Romagna sweet land of tortellini, prosciutto, mortadella, parmigianotagliatelle, lasagne

Torte salate emiliane:

Torta di patate (potatoes ‘pie’).


Crust made with flour, butter, milk and eggs; filling made with boiled mashed potatoes, parmigiano


a crust made with flour, eggs and lard filled with cooked and chopped chards, spinach, onions, parmigiano, lard…

And between Emilia Romagna and Liguria the Lunigiana, technically part of Tuscany, culturally a mix, or as I say, the Middle-earth.

Typical torte from Lunigiana

torta d’erbi (erba ‘grass’ or ‘herb’)

a simple pastry made with flour and water, with or without eggs. As my grandmother used to say “If you don’t have it, you don’t need it”. Filled  with a mix of herbs and veggies including boraggine, an amazing herb,

chards, spinach, onions, chopped and mix with eggs, olive oil and parmigiano. With the same technique you can make a variety of torte, with different vegetable combinations: zucca e patate (pumpkin and potatoes), zucca, patete e porri (pumpkin, potatoes, and leeks), cipolle e papate (onions and potatoes)…

Ahhh sweet sweet home!

Miss it

(See also “I miss torte salate -1” https://misshome.wordpress.com/2014/01/02/184-i-miss-torte-salate-1/ )


One thought on “#187 I miss torte salate – 2

  1. Pingback: #190 I miss torte salate – 3 | misshome

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