Recipe of the month - Febrary 2004

Started
WILD BEET BAKE  - TORTINO ALLE BIETOLE DI CAMPO

Ingredients:

150 g buckwheat flour (5oz)
1 teaspoon oregano
1 glass of water at room temperature
4 tablespoons Gentile di Chieti Extra Virgin Olive Oil
 500 g wild beet (1lb 2oz)
1 clove garlic
salt

Time: 3 hours

Work the flour, slightly salted water and two tablespoons of olive oil for about 10 minutes until it is a smooth elastic dough and leave covered for 20 minutes.

In the meantime, wash and steam the beet for 10 minutes, drain it and lightly fry for a few minutes with a little oil and peeled garlic, then remove the garlic. Roll out the dough and use half to line a lightly-oiled baking tray / pastry-dish. Fill with the beet, flatten a little as necessary and top with the cheese cut into small cubes. Sprinkle with oregano and then fit the remaining sheet of dough over the top. Fold and seal the edges, press the top down evenly with a fork and prick to avoid expansion while cooking.

Place in a pre-heated oven at 180° for 30 minutes. Brush with a little water to ensure the top becomes golden-brown.