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Chef Luca Paris' Chicory Tart with Onions, Umbrian Style

Serves 6 - 8


Tortino Ingredients

1 pound Swiss chard, chicory, escarole or curly endive

4 large eggs

2 tablespoons flour

3/4 teaspoon sea salt

Ground black pepper to taste

1 teaspoon freshly grated nutmeg

6 cloves garlic

6 tablespoons Filippo Berio extra virgin olive oil

Cipollata Ingredients

2 1/4 pounds yellow onions, very finely sliced

1/3 cup Filippo Berio olive oil

6 ounces or 3/4 cup tomato sauce

Salt and pepper to taste


Core and wash the greens. Make sure to pick out any discolored leaves and make sure that you have removed any of the roots. Then chop the washed leaves coarsely, don’t worry about them drying off totally, we will need some of that moisture for the steam.

In a mixing bowl, whisk together the egg, flour, salt and pepper.  Set aside.

Heat 2 tablespoons of the olive oil in a Dutch oven or heavy-bottomed skillet over medium-low heat and sauté the garlic until it is soft and lightly colored.  This will take about 6 minutes.  Add the greens and coat with the oil.  Raise the heat to medium and cover the pan, stirring occasionally until the greens wilt, but are not fully cooked, about 6 to 8 minutes.  Drain the greens and let cool at least 20 minutes.  (This step can be done a day ahead of time.)

Once the greens are cooled add them to the egg mixture and mix to combine the flavors.

Preheat the broiler on High.

Heat the remaining olive oil in a 10 or 12-inch heavy-bottomed oven-safe skillet on medium heat.  Add the egg and vegetable mix to the pan and spread it evenly over the bottom of the pan.  Reduce the heat to medium low and cook slowly until the bottom crust is lightly browned.  Then slide the pan under the broiler until the top browns also.

Once done, allow tortino to cool a little so it all settles and nice slices can be made.

My grandmother would serve the Tortino with a Cipollata

Sauté the onions in a skillet over low heat, wilting the onions but not letting them brown.  Then stir in the tomato sauce; cover and simmer for at least an hour, checking occasionally to add small amounts of water to keep the mixture from drying out.

When the onions are very tender and begin to fall apart, bring it to the table and serve over the tortino.  Or serve the tortino with rustic bread.

This recipe is presented by Chef Luca Paris.

This recipe is featured on show 2309 - Polenta with Vegetables.


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