Swiss chard pie (Torta di pietole) from Italy Today: The Beautiful Cookbook: Contemporary Recipes Reflecting Simple, Fresh Italian Cooking by Lorenza De'Medici and Fred Plotkin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JimCampbell on November 20, 2023

    We prepared this last night. The pie is excellent. It was the hit between it and the Risotto with Swiss chard in Bibi Caggiano's Trattoria Cooking. We did not have enough green leaves for both, so we chopped the stems thinly, cooked them for 5-6 minutes, chopped them up and used them with a smaller amount of greens. Great use of the stems. We used probably 5-6 oz. of cheese, and closer to 8 oz. of ham. We would certainly make this again, and have added it to our favorites list.

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