The History of Food
Renaissance Italy · 16th Century
Torta d'Erbe
Renaissance Wild Greens & Ricotta Tart
A tart of foraged bitter greens and fresh ricotta from the kitchens Bartolomeo Scappi codified — Renaissance cooking's rare vegetable-first dish.
Prep
55 min
Calories
290 kcal
Macros C/P/F
24/15/14 g
Health rating
4.3 / 5
High-ProteinGut-Friendly
After Scappi's Opera, 1570 — a green tart for meatless days.
Ingredients
- 600 g mixed wild greens (chard, borage, nettle, dandelion)
- 300 g fresh sheep's ricotta
- 3 eggs
- 40 g grated hard cheese
- Pinch of grated nutmeg and cinnamon
- Shortcrust of flour, olive oil and a little white wine
Method
- 1Wilt the washed greens in their own water, then press them dry — this is the step that decides the tart.
- 2Chop finely and beat with the ricotta, eggs, cheese and spices.
- 3Line a tin with the wine pastry rolled thin and blind bake briefly on the hearth stone.
- 4Fill, level the top and bake in a moderate oven for 35–40 minutes until just set.
- 5Rest before cutting; Scappi advises serving warm rather than hot.
