SAVOUR & S I P
TORTA DI ZUCCA
Serves 4-6
COMFORTING, PRACTICAL, ADAPTABLE, FORGIVING AND ECONOMICAL, THESE PIES ARE A CULINARY TRIUMPH REQUIRING ONLY BASIC COOKING SKILLS
Pasta matta is a type of unleavened dough made with plain flour, olive oil and warm water. It’s delicate and very elastic – that’s the beauty of it. It can be rolled and stretched thinly, layered many times, and will always turn out light and crisp. It is vital to the vegetable pies (torte di verdura) for which Liguria is known. TOP TIP
US ING A 24CM ROUND TIN
INGREDIENTS For the ‘pasta matta’
•300g plain flour •4 tbsp olive oil •Pinch of salt •100-150ml lukewarm water For the filling •1 pumpkin – seeds and fibres removed – roughly 400g in weight •10g dried mushrooms, soaked in warm water for at least 30 minutes •3 tbsp parmesan cheese, freshly grated •1 onion •2 whole eggs •Salt •Pepper •Nutmeg, freshly ground •1 tsp fresh rosemary, chopped
STEP-BY-STEP GUIDE 1. Preheat the oven to 180°C. Cut the pumpkin into thick chunks or slices (don’t bother peeling the pumpkin at this stage, as it will be easier after it has cooked). Drizzle with olive oil, season generously with salt and pepper and toss the pieces to coat nicely, then roast in the oven until the flesh is tender enough for a knife to easily cut through (about 30 minutes). 2. Once the cooked pumpkin has cooled down, remove the skin and mash the flesh with a fork or potato masher. 3. While the pumpkin cooks, make the pasta matta, as you will need to let it rest for half an hour before using it. Put the flour, olive oil and salt in a large bowl; start adding the warm water gradually, mixing all the ingredients together with a fork, and eventually kneading them with your hands into a soft dough. Cover with a clean kitchen towel and rest until ready to use.
4 . Roughly chop the pre- soaked mushrooms and slice the onion, then gently cook them both in olive oil. When the onion is soft and translucent, add the mashed pumpkin flesh and cook for five to ten minutes to absorb any extra moisture. Transfer to a large bowl and let it cool down for about half an hour. 5. To the pumpkin mixture, add the eggs, parmesan cheese, chopped rosemary and a generous pinch of nutmeg. Mix well and set aside. 6. Time to roll out and stretch the dough. Get your tray ready by lightly brushing it with olive oil. Divide the dough into four equal pieces and start rolling out the first one as thinly as possible. At this point, either keep stretching it very gently with your hands until paper thin, or alternatively, lay the rolled-out sheet of dough on the tray and gently pull its sides to the required thickness until it covers the whole tray, and hangs about 2cm over its
edges. Brush again with olive oil and repeat with another piece of dough, arranging this second layer over the top of the first one. 7. Pour the pumpkin mixture on top of the layers and spread it evenly. Roll out and stretch the other two pieces of dough, layering them as you did with the first two, but this time on top of the filling, brushing each layer with olive oil. Fold the excess dough on top of the pie to seal and create a nice edge around it. You don’t want perfection here; instead, you want the layers to gently crease into little nooks and crannies, where the olive oil can gather and make the pastry extra crisp. Prick the surface with a fork several times and bake at 180°C for 30-40 minutes, or until crisp and golden. 8. Once out of the oven, brush the top layer with olive oil and let it set for half an hour or so before slicing it. Serve either warm or cold.
GOOD GOURD This savoury pumpkin pie has layers of delicate pastry, before the punchy filling sings through. Feel free to serve fresh from the oven, or chilled
70 NOVEMBER 2021 CAMBSEDITION.CO.UK
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