Torta Salata Con Bietole e Ricotta, Swiss Chard and Ricotta Tart

Tonight's recipe is from The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy. It was better received than I thought it would be. I liked the recipe because it used the stems of the chard as well as the leaf.

1 comment:

Catherine said...

Dear Lucia, I use the stems and the leaves of the vegetables too. I bet this was delicious. I love the traditional recipe books too. Blessings dearest. Catherine xo