Torta Salata alla Verza (Cabbage Savory Pie)

By Cristiano Bonino.

Enjoy this oil-based version of a traditional savory pie (butter-based is more typical), which is the result of many trips and visits speaking with housewives, sommeliers, chefs, and food lovers—not to mention plenty of tastings in homes, bakeries, and restaurants all across our beautiful Italian peninsula!

Ingredients for 4 people for the dough:

• 125 grams (1 cup) all-purpose flour
• 75 grams (1/3 cup) water
• 50 grams (1/4 cup) EVOO
• 2.5 grams (1/2 tsp) salt
• 1.5 grams (1/2 tsp) dry yeast
• 1 tsp chia, sesame, poppy seeds (optional)
   

Directions:

• Mix the flour and salt in a large bowl
• Make a small "mountain" of the flour, and then a "little crater" in the middle 
• Mix water, EVOO, and dry yeast in a separate bowl
• Pour this liquid, little by little, onto the "crater", while stirring with a spoon to mix all well
• Knead for a minute with your hands to get your dough smooth and consistent
• Cover with a dish towel and let the dough ball rest in the fridge for 1 hour (if you don't have much time, you can pop it in a freezer for 20 mins)
• Preheat oven to 400F
• Cut two sheets of parchment paper (each one at least 20x15 inches) and put the dough ball between them, then use your fingers to start pressing evenly all over
• Continue with a rolling pin to flatten your dough into a roughly rectangular shape ~tenth of an inch thick (~2mm)
• Remove the top parchment paper and place your filling (*see below) on one half of the rectangle, keeping about an inch of bare border from the edge
• Fold the uncovered half of dough over the filled half (use the bottom parchment paper to help you rather than touching the sticky dough)
• Seal the edges with your fingers to achieve what might look like a calzone (see picture below)
• With a fork, seal the edges by simply pressing down 
• With a knife or roller cutter, remove any excess dough from the sealed edges
• Brush remaining egg (**see below) across the top, then sprinkle chia, sesame, or poppy seeds (optional)
• Make a slit diagonally across the top layer of dough to allow heat to escape while baking 
• Transfer the pastry (including the bottom parchment paper) to a tray
• Bake at 400F for at least 30 minutes or until done
• Remove and place your savory pie on a steel cooling rack
• You may prepare this dish in advance and reheat it in the oven for 5 minutes before serving 

*Ingredients for the filling:

• 3 Tbsp EVOO
• 1 savoy cabbage (you can also use broccoli, kale, spinach, or other green veggies you like)
• 1 small onion
• 1/2 tsp salt
• 1 egg
• 1/4 cup grated Parmigiano Reggiano, Grana Padano, or another "grate-able" cheese you like
   

Directions:

• Separate cabbage leaves and wash them well
• Cut them into strips (to save time, stack them first), then coarsely chop
• Finely mince and then sauté the onion in EVOO over medium heat until light brown
• Add chopped cabbage and sauté for a few more minutes, while adding salt 
• Cover and cook for 20 minutes or so over medium flame, stirring occasionally and adding a few tablespoons of water if it becomes too dry
• When cabbage is well, done remove from the stove
• In a bowl, mix 2 cups of cooked cabbage with the grated cheese
• Adjust with salt and pepper to your taste
• Beat 1 egg and leave 1 teaspoon of the beaten egg off to a side (**)
• Mix the bulk of the egg into the cabbage and cheese concoction
• Add your filling to your homemade dough!
   

Buon appetito!