Dandelion pie

Dandelion pie

Trota di cicoria

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g italian ‘00’ flour
200g lard or unsalted butter, cut into small cubes, at room temperature, plus extra for greasing
salt
water, as required
1 egg yolk, for glazing

Filling

Quantity Ingredient
700g dandelion leaves, washed and roughly chopped
salt
6 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon salted capers, soaked and drained
1 chilli, finely chopped
55g pitted green or black olives
2 tablespoons raisins
2 tablespoons pine kernels
4 anchovy fillets in oil, drained and roughly chopped

Method

  1. For the pastry, mix the flour with the lard or butter, a pinch of salt and enough water – about 6 tbsp – to produce a pliable dough. Knead it well, then cover and let it rest in the fridge for 20–30 minutes.
  2. For the filling, blanch the dandelion leaves in slightly salted water for 15–20 minutes. Drain and squeeze out excess liquid. Put the olive oil into a large pan and add the garlic, capers, chilli and olives, and fry briefly. Add the dandelion leaves, raisins, pine kernels and anchovies, and stir-fry until the anchovies are cooked.
  3. Meanwhile, preheat the oven to 200ºC.
  4. Grease a tart ring of about 25cm in diameter with a little extra lard. Roll half the pastry out to 3mm thickness, and then transfer to the tart ring, trimming off any excess. Roll out the rest of the pastry to a circle of the same size. Fill the ring with the filling mixture, and then cover with the circle of pastry to form a lid. Seal by pinching the dough together around the rim. Pierce a hole in the top to let the steam out. Brush with the egg yolk, then bake in the preheated oven for 25–30 minutes. Serve hot or cold.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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