Torta al testo with sautéed greens
It is the quick bread of Umbria, cooked on a *testo*, a red-hot disk whose name comes from the Latin *testum*. In Perugia it is called “torta”, in Gubbio and Foligno “crescia”, and in Città di Castello “ciaccia”.
Method
- Mix the flour, salt, and baking soda, then add the oil and water a little at a time until a smooth dough forms. Let it rest, covered, for 30 minutes.
- Boil the vegetables in salted water, drain them, and squeeze them well.
- Sauté them in a pan for 10 minutes with oil, garlic, and chili pepper.
- Divide the dough into 3 parts and roll them out into 25–30 cm discs.
- Cook each disc on a griddle or in a very hot iron skillet for 5–7 minutes, flipping it when golden spots appear.
- Cut into wedges, slice open, and fill with the warm vegetables.
Tip from the mill
Oil in the dough, oil in the filling, and a drizzle of raw oil over the vegetables before closing the pie.
