madbaker | Thought it'd be pesto, turned out it was only green.

This week's Resolution Recipe: Torta Bolognese.

Take as much cheese as indicated above in the section on torta bianca (a libra and a half) and grate it. Note that the richer the cheese is in fat, the better; then take some chard, parsley, and marjoram; and when they are cleaned and washed, chop them very well with a knife, and mix them together with the cheese, combining and mixing with your hands so that they are well blended, and adding four eggses and enough pepper and a little saffron, as well as good lard or fresh butter, mixing and blending all these things very well, as I have said. And put this filling into a pan with a top crust and a bottom crust, and put on a moderate fire; and when it seems to you to be half cooked, so that it will look more attractive, color it yellow with an egg yolk beaten with a little saffron. And to know when it is cooked, remember that when the top crust comes away and rises, then it will be good, and you may remove it from the fire. (Martino)

double pie crust

1 pound raclette or other tomme cheese, softened
7 oz chard leaves
1 handful parsley
1 Tbsp marjoram
(I threw in: handful of fresh basil)
4 Tbsp butter
4 eggses
1 egg yolk
saffron, salt, and pepper

Form the crust. Heat the oven to 400. Grate or mash the cheese. Trim and wash the greens and herbs. Chop finely in a food processor, then add the cheese and process until you have a smooth green texture. Add the eggs and blend. Add seasonings. Roll out 2/3 of the crust in a 9" pan, fill, cover, and bake for 15 minutes. Paint the top with the yolk/saffron mixture. Return to the oven and bake for another 45 minutes, until the filling has risen and domed.

What worked: It was pretty. When I tasted the raw filling, it was green and pesto-y.

What didn't: Maybe it needs to be eaten fresh and hot... I made it Thursday night. Saturday evening, it was bland and boring. We didn't finish it and I tossed the remainder.

Will I make it again? Not this iteration, no.