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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Liguria
II
Description
A thin-crusted savoury tart from the Ligurian hinterland filled with seasonal wild herbs (chard, borage, pimpinella, wild leek), prescinsôa (local fresh curd cheese), rice and egg — baked until the olive oil pastry is crisp and golden. The filling relies on the prescinsôa's acidity to brighten the earthy herb mixture. Part of a tradition of erbe e formaggi pies that stretch across the western Ligurian hills.
III
The Thread
—Olive oil pastry filled with blanched wild greens and fresh cheese — structural and ingredient parallels with the Ligurian tradition Greek
—Swiss chard tart from Nice — the closest French parallel, same olive oil crust, similar green and cheese filling Provençal
—Herb and fresh cheese tarts from Sardinia — island version of the same northern Mediterranean filling-in-crust tradition Sardinian
IV
Flavour Context
Herbaceous, slightly tangy from the prescinsôa, with the olive oil crust giving richness; the rice adds an unexpected creaminess — a tart that tastes of the hillside
Pillars V — VII
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