Every Italian nonna has a classic Italian dish in her back pocket to whip out for emergencies: that is the torta salata, or an Italian version of quiche. It is a versatile dish that is not only quick to whip up, but a great way to let your creativity shine. At it’s heart, it is a pie crust (or puff pastry crust if you want to be extra) filled with any combination of ingredients. Most times they are mixed with egg to form an Italian quiche like consistency, but even the egg can be optional.

So why is torta salata a staple on Italian tables? Because it is a quick and easy way to empty out a pantry or fridge of little odds and ends left over. Piece of cheese, cold cuts, vegetables, ricotta, mushrooms, what have you, just dump it in and bake. It also means they are great for last minute dinner plans… just grab what you have on hand and experiment. This way, too, you can tailor a torta salata for every taste… add more prosciutto, or more greens for vegetarians, or lots of eggs and cheese for a strata or quiche effect.

It is also versatile in how you serve it. Cut it up in small pieces for finger foods or leave it in big slices for a side dish or even the main dish. While many Italians would only eat a torta salata for lunch or dinner, it is also well within the American taste palate to enjoy it for breakfast as well, making it a great bake-ahead-and-reheat option for busy mornings. Needless to say torta salata is a great brunch recipe, on its own or complemented with other brunch foods. Lastly, it is common to see torta salata served both hot, cold, and room temperature. While delicious hot and straight out of the oven, serving it cold the next day adds different flavors and textures than when hot.

With its ability to adapt to any menu or style of cuisine, its capacity for personalization, and a buttery crust, it is no wonder that torta salata is a common dish found in Italian households. One savory and flavorful version comes directly from woman owned Vigna Petrussa in Friuli Venezia Giulia. This recipe is great for the autumn months as it makes use of a common fall and winter lettuce: radicchio. The northern parts of Italy are famous for radicchio with several IGP (Indication of a Geographically Protected product) types of radicchio only being grown in the region. That is why, in their video recipe, Vigna Petrussa used a type of radicchio known as rosa di gorizia, from the town of Gorizia not far from Vigna Petrussa. When paired with sumptuous brie, honey, and walnuts, this torta salata is an easy way to whip up a radicchio recipe for your table.

What Wine to Pair with Torta Salata?

A flavorful dish like this torta salata with radicchio, sweet honey and raisins, and creamy brie needs a complex wine to balance it when considering pairing wine with food. A white wine like Richenza from Vigna Petrussa is a great match. A blend of white grapes from the Northeast corner of Italy, Friuli Venezia Giulia, this wine is complex and rich, thanks to undergoing oak aging, and a wine that oaked chardonnay lovers with want to try. This richness will complement nicely the sweet flavors, while the acidity will balance the brie for a delicious combination when pairing foods. Richenza is a great wine that thanks to its complexity can easy carry a meal from beginning to end… making it great to go with torta salata in all its versatility… no matter how or when you serve it!

Try this breakfast recipe casserole with some extra virgin olive oil. Vero imports organic extra virgin olive oils from small farms in Italy, like the Tuscan Aurinia and Caletra (which won best organic EVOO from Tuscany), Febo from Abruzzo, or Il Nostro Oro from Le Marche.

Buon Appetito!

Torta Salata di Radicchio e Brie - Radicchio and Brie Savory Pie

Cooking and Prep Time: 1 hour | Portions: 6-8 portions

Ingredients:
300 grams radicchio, washed and sliced
200 grams brie, sliced
8 walnuts, chopped
20 grams raisins, washed
1 tablespoon honey
2 tablespoons balsamic vinegar
1 9-inch pie crust, uncooked
Extra Virgin Olive Oil (Il Nostro Oro, Febo, Aurinia, or Caletra)

Suggested Wine Pairings:
Vigna Petrussa Richenza Oak Aged White Wine Blend Biodynamic

Procedure:
1. Heat oven to 350 degrees F.  Prepare the pie crust, grease and flour a pie pan, and lay the crust in, pricking with a fork and then pressing with fingers to avoid air bubbles and help it lie flat. Set aside.

2. Heat olive oil with honey and balsamic vinegar in a skillet. Then add radicchio and stir until wilted. Lastly, add raisins and walnuts and stir until warmed through and walnuts are toasted.

3. Put radicchio mixture from skillet into the pie crust and top with the brie slices. Lay excess pie crust over the filling to create a border, or try crimping and pressing with a fork for a quick design.

4. Bake for 40 min or until pie crust is golden brown and cooked through. If the crust edges start to burn, cover with aluminum for the duration of cooking time.

5. Serve warm and enjoy with a glass of Richenza.

This recipe is courtesy of the winery Vigna Petrussa from Italy.

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Pair Also with Extra Virgin Olive Oil