Farcito alle Verdure Brasate

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Ciro Picariello Greco di Tufo featured in the 6-bottle mixed and 4-bottle white case for May 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Farcito alle Verdure Brasate
Serves 1-2

What you'll need:

• Pizza peel or thin wooden paletta
• Pizza stone (preferred) or baking sheet
• Parchment paper
• Large sauté pan
• Large pot
• Colander
• Tongs

Ingredients

For the verdure brasate

• 2 lb (900g) Swiss chard
• 4 tbsp (60g) extra virgin olive oil, plus more as needed
• 1 small fresh red chili, thinly sliced
• 1 garlic clove
• Maldon salt
• Freshly ground black pepper

For the farcito

• 1 fully proofed pizza dough ball (see page 000)
• 1½ tbsp (20g) extra virgin olive oil
• 3½ oz (100g) mozzarella di bufala
• 7 oz (200g) Verdure Brasate
• Extra virgin olive oil, for finishing
• Maldon salt

Method

Prepare the Verdure Brasate

1. Bring a large pot of generously salted water to a boil. Meanwhile, soak the Swiss chard in a bowl of cold water for 10 minutes, swishing occasionally to release any grit. Rinse well under cold running water, discard any damaged leaves, and trim about 1 inch (2.5cm) from the base of the stems.
2. Cook the Swiss chard in the boiling water for 4–5 minutes, until tender. Drain and cool under running cold water. Squeeze firmly with your hands to remove as much excess water as possible, then roughly chop.
3. Heat the olive oil in a large sauté pan over medium heat. Add the sliced chili and garlic and cook briefly, just until fragrant. Add the Swiss chard and toss to coat. Cook for 3–4 minutes, stirring occasionally, allowing the greens to gently braise and absorb the flavours. Season with Maldon salt and freshly ground black pepper. Keep warm.

Prepare the Farcito

1. Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
2. Stretch the pizza dough according to the instructions on pp. ##. Drizzle with the olive oil, then transfer to a pizza peel or thin wooden paletta. Slide onto the hot stone or onto a parchment-lined baking sheet.
3. Bake for 4–6 minutes, until lightly golden and puffed. Remove from the oven and immediately fold into a half-moon shape.
4. Arrange the warm Verdure Brasate inside the folded pizza and tear the mozzarella di bufala over top. Finish with a drizzle of olive oil and a pinch of Maldon salt.
5. Cut in half and serve immediately.

Buon Appetito!