ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
ITALIAN SAVORY TORTE
Make and share this Italian Savory Torte recipe from Food.com.
Provided by Keri Lenore
Categories Cheese
Time 15m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat neufchatel, parmesan, milk, and garlic with electric mixer until creamy.
- Spread cheese mixture evenly over bottom of clear glass serving dish.
- Spread pesto over cheese mixture.
- Sprinkle with tomatoes, olives, and pine nuts.
Nutrition Facts : Calories 80.5, Fat 6.4, SaturatedFat 3.3, Cholesterol 16.2, Sodium 157.5, Carbohydrate 3.1, Fiber 1.1, Sugar 0.5, Protein 3.5
ITALIAN SAVORY PIE FROM PLATTERTALK.COM RECIPE - (4.6/5)
Provided by DanFromPlatterTalk
Number Of Ingredients 25
Steps:
- for the Spinach and Ricotta Torte Preheat oven to 350 degrees F. Add olive oil to skillet and over medium heat, saute garlic for 1 minute. Add spinach to skillet a little at a time until all 4 cups are wilted Remove spinach from heat and place on cutting board, coarsely chop Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed. Using brush, coat a 9" pie pan with 1 tablespoon butter Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown. for the Zucchini and Mozzarella Torte Preheat oven to 350 degrees F. Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender. Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed. Using brush, coat a 9" pie pan with 1 tablespoon butter Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown. for the Broccoli and Sausage Torte Preheat oven to 350 degrees F. Lightly steam broccoli until tender. Allow to cool and then coarsely chop Add sausage to skillet and brown over medium heat. Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated. Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed. Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan. Brush inside of phyllo dough with butter. Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust. Beat remaining egg and brush outside of dough with egg wash. Bake for 25 to 35 minutes or until crush is golden brown.
TORTA RUSTICA
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Provided by Ann
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 18
Steps:
- Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
- In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
- Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
- Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
- Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g
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