Bolognese Torte. Get a pound of new cheese and of old cheese, and grate it; get well cleaned chard, parsley and marjoram, and beat them as much as you can with a knife and fry them in a little good butter, then take them out; get four eggs, saffron and a good lot of pepper, and lard or good butter, and mix everything together; make a thin pastry crust on the bottom of the pan and put this mixture in it; have another crust on top, or else get buffalo cheese, cut it into strips and cover the mixture with it instead of a crust. Note that it should have a good smell of pepper, and cook it slowly; when the upper crust puffs up – I mean, rises – then it is done.
Note: This is an incomplete process. Normally I would only post something I have hammered into submission, but life has intervened.
I did this two different ways, for curiosity and as planning for an upcoming dinner. I made a traditionally understood pie as well as a yeast dough “torta” more closely resembling what we understand as a white pizza.
I was unable to locate marjoram, and mine is not grown enough to use, so I substituted oregano, which is somewhat similar in profile.
Traditional deep pie; I prepared a cold crust, blended the “old”, or parmesan cheese with the “new” farmers cheese, and added the herbs and egg. I thought about frying the herbs and spinach, but it is 80* out, and I thought there might be a limit to my tolerance for richness. I used a smaller, but proportional quantity; a half pound of the cheeses, 2 eggs, and so on. I have minimal access to worthy Buffalo mozzarella, so the regular varietal of fresh had to do. I used frozen spinach, and should have dried it out more thoroughly. Sauteeing in the butter as the instructions guided would have solved this issue. Silly me.
For the second iteration, I used a yeasted dough, and went for a more minimalist approach. I layered the cheeses, first the farmers, then the parmesan. I then seasoned the cheeses, layered on the greens, seasoned again, and layered on the mozzarella. It was a lovely white pie, but suffered from the cheeses and herbs being separate.
1 pie crust
1 bag chopped spinach, thawed and squeezed hard, or 2 lbs fresh spinach, minced
1 large bunch parsley, minced
1 bunch or marjoram (sub oregano if marjoram is a challenge)
1/4 stick of butter
6 oz farmers’ cheese
6 oz Parmeggiano Reggiano, grated
8 oz fresh mozzarrella
1 TBS black pepper
Please note that while I love saffron, I did not use it. I am not fully satisfied with the results, and don’t want to use saffron til I am certain of the dish.
Blend the Parmeggiano and the farmers’ cheese. Season. Set aside.
Blend the greens, sautee in the butter. Allow to cool.
Blend the cheeses and the herbs,
Press the herbed cheese blend into the pie shell. Lay the mozzarella on top. Bake til the cheeses are fully melted, and the mozzarella and crust are golden brown. Serve.
The cheeses I used were rather lemony and bright. Saffron would mellow and darken this flavor nicely, I will use it after I get the moisture levels where I want them.
1 half sheet
1 ball of pizza dough, stretched to shape
1/2 lb farmers cheese, dotted evenly on the crust
1/2 lb parmeggiano reggiano, sprinkled about
1 TBS black pepper,
1/2 lb frozen spinach, well wrung.
2 oz minced parsley,
1 bunch stripped marjoram (I used oregano, supply issues)
Mozzarella, sliced and layered nicely on top.
Bake until done at about 400*.
I will be making some adjustments.