Torta al testo with vegetables: making it at home!

recipe-italian-torta-testo-ilcasolare

Torta al testo with vegetables: making it at home!

Olio Farchioni
5 from 2 votes
Did you ever tried the Umbrian flatbread? With the right oil even water and flour become irresistible. Here's the recipe!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 200 kcal

Ingredients
 

  • 500 gr Soft flour
  • 500 ml Sparkling water
  • 400 gr Chicory
  • 10 gr Il Casolare Extra virgin olive oil
  • to taste Salt

Instructions
 

FOR THE TORTA AL TESTO

  • Put the flour on a flat surface, then add the salt, oil and water.
  • Knead for several minutes until the dough is smooth and even.
  • Let the dough rest for several minutes under a tea towel.
  • Roll it out with a wooden rolling pin to make a disk about 2 cm thick.
  • Place the flatbread on a very hot “testo” (cast-iron griddle) or non-stick pan and cook till it’s evenly golden brown and crispy.
  • With a fork, make prick marks across the entire surface of the flatbread.

FOR THE CHICORY

  • Wash the chicory thoroughly.
  • Sauté the garlic clove in oil.
  • Add the chicory and cook until it's thoroughly wilted.
  • Carefully cut the flatbread horizontally with a serrated knife to make two layers.
  • Spread the chicory evenly on the base and put the top back on.
  • Cut into wedges and serve.

Video