Torta di Spinaci (Spinach Tart) by Elizabeth Minchilli

I enjoyed this dish at rezdora Maria Elisa’s home in the countryside. The day I visited, we went into the woods to gather the vegetables: wild nettles.

SERVES 8

This recipe is called a tart, but it’s really more of a flan, made without a crust. The vegetables are mixed with ricotta and eggs and just a bit of flour before being baked. The result is a sort of rustic soufflé. I enjoyed this dish at rezdora Maria Elisa’s home in the countryside. The day I visited, we went into the woods to gather the vegetables: wild nettles. If you can find nettles, then by all means use them (make sure to wear gloves when you wash them to avoid being stung). Otherwise, another leafy green like spinach or Swiss chard will do. Maria Elisa served this as a side dish, but since it’s so cheesy I think it would work as part of an antipasto as well. It is also substantial enough to eat on its own for lunch with a big green salad.