Torta d'Herbe

Dairy, Cheese & EggsItalian, c. 1465Maestro Martino, Libro de Arte CoquinariaCrown Hospitality SpreadCurrent project — cooking pending

Original

Named savory tart of cooked greens, herbs, eggs, cheese, and spices. One of the most common dishes in Italian Renaissance cookery. Parzen's translation (University of California Press, 2005) is the standard English source.

Torta d'herbe appears across multiple Italian sources (Martino, Scappi, and others). The basic formula: cooked greens (chard, spinach, parsley), mixed with eggs, grated cheese, and spices, baked in a pastry shell.

Helewyse de Birkestad (medievalcookery.com) has translated multiple Scappi torta recipes and pastry recipes. Her "Italian Renaissance Pastries" class handout covers the pastry methods.

My Redaction

Green tarts are widely redacted in SCA cooking. The basic method: wilt greens, chop, mix with beaten eggs, grated Parmesan, ricotta, and spices (pepper, cinnamon, nutmeg). Pour into pastry shell, bake until set.

For hospitality service: Bake the day before, chill, slice into wedges or small squares. Robust and transportable. Needs cooler. A standard item for any documented Italian feast spread.