Tortino Rustico di Prebuggiun (Rustic Torte of Wild Greens and Fresh Curd)

Massimo Fedozzi

Delfino Riviera at the Loews Portofino Bay Hotel, Orlando, FL

Slightly bitter greens and salty cheese curds make a sprightly combination in this simple dish. It would also make an ideal light lunch.



  • 1 cup unbleached, all-purpose flour
  • Pinch salt
  • 1/4 cup cold water
  • 2 teaspoons dry white wine
  • 2 teaspoons extra virgin olive oil


  • 3/4 pound mixed greens, such as red orach, baby arugula, stinging nettles, cavolo nero, baby red or green dandelion, or pepper cress
  • 1/2 cup fresh cheese curds
  • 1 clove garlic, minced
  • 1 large egg
  • 1/2 teaspoon finely chopped fresh marjoram
  • 1/4 teaspoon ground nutmeg
  • Sea salt and freshly ground black pepper, to taste


To prepare the dough, stir together the flour and salt, then add the water, white wine, and olive oil, and combine. Knead until the dough is smooth, about 5 minutes. If the dough is too soft and sticky to knead, add a little more flour. Let the dough rest for 30 minutes. Preheat the oven to 350ºF.

While the dough is resting, wash and dry the greens and chop them if the leaves are large. Combine the greens with the other ingredients for the filling. When the dough is ready, roll it out very thin and use it to line a 9-inch tart pan. Heap the filling mixture onto the dough—there will be more than can fit easily, but don’t worry, the greens will shrink in the oven. Bake for 25 to 30 minutes until the edges of the shell are golden brown. Let the torte cool to room temperature before slicing and serving.


6 servings as an appetizer