By Chef Ella Freyinger

April 2021

2 Servings

There is a stop on the road along Lago di Trasimeno that I have visited on every trip I have taken to Italy. All their creations are cooked in, on, or near their magnificent wood burning oven. Slightly charred vegetables drenched in olive oil, light and bright seafood salads and Torta al testo. Umbrian flatbreads made over the beautiful flames and filled with spicy and vinegary broccoli rabe, stracciatella and delicious wild boar sausage. You order inside and then carry your overflowing plate (because you had to get a little bit of everything) out onto one of the sun dappled picnic tables. I miss Italy.


  • 1 tsp active dry yeast
  • 1 3⁄4 cups all-purpose flour
  • 1 tsp kosher salt
  • 7 tbsp olive oil, plus more for drizzling
  • 1 bunch dark greens (kale, Swiss Chard, spigarello)
  • 1⁄4 cup olive oil
  • 3 cloves garlic
  • 1 pinch red pepper flakes
  • 2 tbsp toasted pine nuts
  • 1 tsp kosher salt
  • 8 oz stracciatella cheese or burrata


  • In a small bowl, stir together yeast and 10 tbsp. water heated to 115°. Let rest until foamy, about 10 minutes. Combine flour and salt in a food processor then pulse to blend. Add 1 tbsp olive oil to the yeast mixture and, with the food processor running, pour in the mixture. Process until a dough forms. Transfer dough to a lightly floured surface and knead for 5 minutes. The dough should begin to loosen and feel more pliable in your hands. Form dough into a ball and transfer to a large oiled bowl. Cover the bowl with plastic wrap. Rest the dough at room temperature (away from any drafts) for 1 1⁄2 hours or until the dough has doubled in size. Gently punch the dough down (this is not a time to get your aggression out) and divide into 4 pieces. Lightly flour a work surface and one piece of the dough. Using a rolling pin, roll it out into a 4 inch circle. Place dough on a floured baking sheet. Repeat with remaining dough. Cover dough with a damp towel and let rest for 15 minutes. Heat a large cast-iron skillet over medium heat. Working in batches, cook each dough disk, flipping occasionally, until light brown, about 8 minutes.
  • Wash the greens thoroughly. Pull the leaves off the stems, grabbing the leaves from the bottom and pulling toward the top. If the stems of the greens are tender, you do not need to separate them. Discard any tough stems. Heat the olive oil in a large skillet over medium- high heat. Add the greens, season with salt and sauté until wilted, about 4 minutes. Add 1⁄4 cup water to the pan and cover. Cook an additional 5 minutes, or until the greens are tender. Stir in the garlic, red pepper flakes, pickled raisins and pine nuts. Turn off the heat and stir often for about 1 minute. If you like a more tart flavor you can also add a splash of the flavorful raisin pickling liquid.
  • Using a sharp knife, cut horizontally into each bread, cutting about 3⁄4 of the way through; to create a pocket. Stuff each torta with greens, mushrooms and stracciatella. This sandwich is messy, there is no denying that. It is worth every single bite! Enjoy!