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A hearty vegetarian pie waiting for you to cut into.

Baking isn’t always as easy as pie, which James Beard Award-winning pastry chef Nick Malgieri addresses in his latest cookbook, Nick Malgieri’s Pastry. With more than a hundred recipes for baking with sweet and savory dough, there’s a culinary project in here for you whether you’re a beginner or a seasoned pro.

In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs and grated pecorino, its slightly bitter flavor is complemented rather than hidden. This is another great solo dish or delicious accompaniment to plain grilled meat or fish.

Reprinted with permission from Nick Malgieri’s Pastry