MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE WITH OLIVES AND THYME or TORTA SALATA CON GRANO, VERDURE, OLIVE E TIMO

MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE

Time for a therapy session, right now I am feeling a tad too hostile towards people. In particular towards people I know and find slightly or just plain boring, the thing is that I normally don’t care that much if they are boring or not, it’s OK anyway but now it’s zero tolerance. In a way I don’t mind because they are boring and I can’t understand why I have to make too much of an effort because I know they don’t care that much about me either, it is not as if they are hanging on my door step to ask me out to play, quite the contrary; I have a feeling they see me as someone rather immature and not at all up to their standards. But on the other hand I don’t like that I feel hostile towards them because they are boring, boringness doesn’t deserve that kind of strong feelings and they haven’t done me anything. Except boring me of course but I’m convinced there are a lot of people out there who find me boring too so I should thread carefully on this ground.
End of session. No solution found, time will help.

MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE

MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE WITH OLIVES AND THYME or TORTA SALATA CON GRANO, VERDURE, OLIVE E TIMO

pie crust:
2 big potatoes
50 ml/3,5 tblsp/0,22 cup extra virgin olive oil
approx 200 ml/ 13,5 tblsp/ 0,85 cup flour
1 tsp baking powder
salt

– Boil the potatoes and press them through a potato ricer, do it while they are still warm.
– Let the potatoes cool down a bit before you mix with olive oil, flour and baking powder. You may need more flour, it depends on how much liquid the potatoes hold. The crust should be elastic and not too hard. Check the salt
– Press out the crust in a pie tin (approx 22 cm/8,5 in), don’t make bottom too thick.

filling:
200 ml/0,85 cup cooked wheat berries
125 g/4.4 oz fresh ricotta
2 eggs
about 100 ml/ 0.42 cup grated cheese, I took Pecorino
20-25 olives+some for garnish
2 medium onions
2 tomatoes
fresh thyme
salt
extra virgin olive oil

– Slice the tomatoes and put them on a baking sheet. Sprinkle with salt and put them in the oven when you start it, 175°C/347°F. While the oven gets hot for the pie, the tomatoes gets a bit dryer. Check so that they don’t get too dry!
– Slice the onion and braise with thyme in some olive oil until soft.
– Chop the olives and mix with the cooked wheat berries, ricotta and eggs. Stir in the cheese and add salt.
– Fill the pie crust with the mix, add a layer with onion and then top with the tomato slices. Garnish with olives and thyme.
– Bake in 175°C/347°F for about 35.40 minutes, cover with foil if it gets too brown.

MEDITERRANEAN WHEAT GRAIN AND VEGETABLE PIE

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