Torta al testo con verdure

Step 1: Mix 1 ⅛ lb plain flour, 1 tsp bicarbonate of soda and 1 ½ tsp salt, add 1 ¼ cups lukewarm water and 2 tbsp extra-virgin olive oil and knead for 5 minutes into a smooth, fairly firm dough. Cover and rest for 10 minutes.

Step 2: Meanwhile boil 1 ¾ lb chicory, chard or turnip tops in salted water for 5–8 minutes until tender (chicory needs longer). Drain, squeeze dry and chop roughly.

Step 3: Warm 4 tbsp extra-virgin olive oil with 3 garlic cloves and ½ tsp dried chilli flakes in a wide pan over a medium-low heat for 2 minutes, add the greens and ½ tsp salt and fry for 5 minutes, stirring, until glossy and dry.

Step 4: Heat a testo, cast-iron griddle or heavy 28 cm frying pan over a medium heat for 5 minutes.

Step 5: Roll the dough into a disc about 2 cm thick and 26 cm wide. Prick it all over with a fork.

Step 6: Cook for 6–8 minutes a side, turning a few times, until both faces are spotted dark brown and it sounds hollow when tapped. Common mistake: too high a heat; the crust chars before the thick middle cooks through.

Step 7: Rest for 2 minutes, then cut into 4 wedges and split each one horizontally with a bread knife.

Step 8: Stuff generously with the warm greens and eat at once.