Entree: Italy – Trentino-Alto Adige – Tirtlan (Fried savory turnovers from Trentino filled with leafy greens and cheese)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) warm water, plus extra as needed
- 1 tsp (5 g) salt for dough
- 1 tbsp (15 ml) olive oil or butter for sweating vegetables
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 10 oz (280 g) Swiss chard leaves, stems removed, blanched, squeezed, and roughly chopped
- 8 oz (225 g) ricotta cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg, beaten
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) neutral oil or lard for shallow frying
- Optional: lemon wedges for serving

Instructions

1. Combine the flour and 1 tsp (5 g) salt in a bowl. Add 2 tbsp (30 ml) olive oil and 1/2 cup (120 ml) warm water and mix until a soft dough forms; add a little more water if necessary. Knead briefly until smooth, cover, and let rest 30 minutes.
2. While dough rests, heat 1 tbsp (15 ml) olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add garlic and cook 30 seconds.
3. Add the blanched, chopped Swiss chard to the skillet and toss to combine; cook 2–3 minutes to remove excess moisture. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
4. In a bowl mix the cooled chard mixture with ricotta, Parmesan, the beaten egg, nutmeg, and 1 tsp (5 g) salt. Adjust seasoning to taste.
5. Divide the dough into 8 equal balls. On a lightly floured surface roll each ball into a 6–7 inch (15–18 cm) circle. Place 2–3 tbsp (30–45 ml) of filling on half of each circle, leaving a border. Fold to form a semicircle and press edges to seal; crimp with a fork.
6. Heat 1/2 cup (120 ml) neutral oil in a large skillet over medium heat until shimmering. Fry the turnovers in batches, 2–3 minutes per side, until golden and crisp. Drain on paper towels.
7. Serve hot, optionally with lemon wedges or alongside polenta or a simple salad.