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
TORTA RUSTICA
Steps:
- Preheat oven to 400 degrees F.
- Mound flour on a table and make a well in the center. Pour the dissolved yeast, oil, and salt into the center of the well. Gently mix in flour with a fork. Dough should be smooth and pliable. Add warm water if dough is too dry. Roll the dough into a ball and put in an oiled bowl. Cover with a cloth and put in a warm place for 1 hour.
- Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick. Lay in a greased 12-inch tart pan with a removable bottom.
- Spread the tomatoes, mozzarella, ham, and pecorino on the dough. Sprinkle with oregano, salt and pepper. Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges. Cut 3 small holes in top of the pie for steam to escape. Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes.
TORTA RUSTICA
Torta is Italian for tart, pie or cake, but if you want just call this cool recipe a pizza pie! It's a sure crowd pleaser. Don't be afraid to play with the filling. Change up the cheese, the herbs and greens. Just remember if you are using a bitter green such as dandelion greens or rapini, blanch in water before using to take out some of the bitterness.
Provided by Christine Cushing
Categories bake,cheese,dinner,herbs,Italian,lunch,Main,pork,rice and grain,vegetables
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the flour and salt. Pour in the oil and stir with a fork until mixture crumbles evenly. While stirring with a fork, add water, a little at a time, just until mixture start to come together.
- Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rest in the refrigerator, about 1 hour.
- While dough rests, make the filling. Add olive oil to a large sauté pan or skillet over medium high heat. Add the crumbled sausage meat and stir. Sauté until meat is just cooked through and browned, about 5 minutes. Transfer to a large bowl and let cool to room temperature.
- In the same pan, add the spinach and let wilt, about 1 to 2 minutes. (Alternatively, blanch the spinach in boiling salted water for a few seconds and plunge in cold water.) Drain spinach and squeeze out excess liquid. Transfer to same bowl as the sausage. Add the ricotta, pecorino, asiago and beaten eggs. Stir the mixture until well combined.
- Preheat oven to 375 degrees F. Line a pizza pan or large baking sheet with parchment paper. Roll 2/3 of the dough into a circle, about 14-inch diameter and 1/16-inch thick. Transfer to a large round pizza pan or large baking sheet lined with parchment paper. Brush with olive oil. Spread filling over dough evenly. Roll remaining dough out to 14-inches (not quite as thin as strudel) and place over top. Evenly dock top of dough with fork so steam from the filling can escape. Crimp edge of dough to seal, twisting dough with your fingers.
- Brush top with olive oil. Sprinkle with coarse salt. Bake until golden and crisp, about 30 to 40 minutes.
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
LORETTA PAGANINI'S TORTA RUSTICA
I saw this recipe on the Good Company show from Cleveland today, and think it sounds like a great way to use my leftover Easter ham! (Pastry Sheet package size is estimated; it was not specified)
Provided by Cook4_6
Categories Ham
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the spinach layer: In a large skillet, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and stir for one minute. Add spinach, basil, salt and pepper. Cook, stirring constantly, until moisture evaporates from spinach and spinach begins to stick slightly to skillet, about 5 minutes. Transfer to a medium bowl and cool completely.
- Make the egg layer: In a large bowl, whisk eggs, salt and pepper until well combined. In a medium skillet, preferably non-stick, heat one tablespoon oil over medium heat. Add half of the egg mixture and cook, stirring often until eggs are soft-set, about 1-1/2 minutes. Transfer to another bowl. Repeat procedure with remaining oil and eggs. Set aside to cool completely.
- Position a rack in the center of the oven and place a baking sheet on the rack. (The baking sheet is important as it helps set the bottom crust and catches any dripping butter from the cooking pastry.) Preheat oven to 425°F.
- Lightly butter the inside of a 9-inch round spring form pan. Tightly wrap bottom of pan with a double thickness of aluminum foil.
- Torte Rustic continued:.
- On a lightly floured work surface, roll out one sheet of puff pastry to 1/8-inch thickness. Carefully transfer pastry to prepared pan ? pressing dough against sides of pan and letting excess pastry hang over edges. Brush inside of dough lightly with some of the beaten egg white.
- Sprinkle dough with half of the Parmigiano Reggiano and Gruyere cheese. Layer with half of the smoked ham, then half of the peppers. Spread with half of the spinach mixture, then half of the beaten eggs. Repeat with remaining ingredients.
- Roll out remaining sheet of pastry to 1/8-inch thickness. Center the pastry on top of filling. Cut a small hole out of the center of the pastry to allow steam to escape. Press layers of dough together firmly around edges of spring form pan. With a sharp knife or scissors, trim away excess dough at pan?s edge, leaving a 1/2 inch wide border of dough. (If desired, reserve pastry trimmings and cut out decorations). Roll up dough into a thick rope and pinch and flute with fingers to seal. Brush top of dough lightly with some of the yolk glaze. If using, place pastry decorations on top and brush decorations lightly with glaze.
- Place spring form pan on preheated baking sheet in oven. Bake for 10 minutes. Reduce heat to 325°F and continue baking until golden brown, 50 minutes to 1 hour.
- Cool completely in pan on a wire rack. (The torte can be prepared up to 2 days ahead, cooled, covered tightly with foil and refrigerated). Remove sides of pan. Use a serrated knife to cut into wedges and serve at room temperature.
Nutrition Facts : Calories 723, Fat 52.4, SaturatedFat 15.2, Cholesterol 306.6, Sodium 815.5, Carbohydrate 39.3, Fiber 3, Sugar 2, Protein 24.8
SICILY TORTA RUSTICA
This is a rich Italian layered Pie of meats, cheeses and eggs. I think I got it from a site about Sicilian food.
Provided by Laurawombat Garcia
Categories Savory Pies
Time 1h40m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
- Heat oil in medium-size nonstick skillet over medium heat.
- Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.
- Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
- Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
- Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
- Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
- Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 748.5, Fat 49.1, SaturatedFat 22.7, Cholesterol 237.7, Sodium 1660.3, Carbohydrate 34.6, Fiber 1.1, Sugar 4.7, Protein 41.4
More about "sicily torta rustica recipes"
SOPHIE'S TORTA RUSTICA - ELIZABETH MINCHILLI
From elizabethminchilli.com
TORTA RUSTICA - SIMPLE, SASSY AND SCRUMPTIOUS
From simplesassyscrumptious.com
TORTA DI MELE: RUSTIC TUSCAN APPLE CAKE - ITALY …
From italymagazine.com
TORTA RUSTICA - BETTER HOMES & GARDENS
From bhg.com
ITALIAN TORTA/SAVORY PIES | JOVINA COOKS
From jovinacooksitalian.com
NONNA'S PIZZA RUSTICA - COOKING WITH NONNA
From cookingwithnonna.com
ALMOND TORTE (TORTA RUSTICA DI MANDORLE) AND BREAKFAST IN SICILY
From keestothekitchen.com
Estimated Reading Time 5 mins
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ITALIAN TORTA RUSTICA - JOANNE WEIR
From joanneweir.com
TORTA DI RICOTTA (CASSATA) | SICILIAN COOKING
From siciliancookingplus.com
SICILIAN CHOCOLATE, ALMOND AND LEMON TORTA - EMIKO DAVIES
From emikodavies.com
SICILIAN CASSATA TORTE - AT HOME WITH REBECKA
From athomewithrebecka.com
TORTA SETTEVELI - SEVEN VEILS CAKE FROM PALERMO - FOOD LOVER'S ...
From foodloversodyssey.com
TORTA SBRICIOLATA ALLA SICILIA – STELLINA SWEETS
From stellinasweets.com
TORTA RUSTICA - SPICED | EASY AND DELICIOUS RECIPES
From spicedblog.com
TORTA RUSTICA RECIPE | EATINGWELL
From eatingwell.com
TORTA RUSTICA - PEPPERIDGE FARM
From pepperidgefarm.com
SICILY TORTA RUSTICA - CHAMPSDIET.COM
TORTA SAVOIA, THE SICILIAN SAVOY CAKE STORY AND RECIPE
From guideturistichemessina.it
SPINACH TORTA RUSTICA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
21 BEST SICILIAN RECIPES | ALLRECIPES
From allrecipes.com
SICILIAN TORTA DI PISTACCHIO - OUR ITALIAN TABLE
From ouritaliantable.com
TORTA RUSTICA, TRADITIONAL ITALIAN EASTER PIE — MARY DISOMMA
From marydisomma.com
TORTA RUSTICA, ITALY'S SAVORY PIES - CASA MIA TOURS
From casamiatours.com
SICILY TORTA RUSTICA RECIPE | YUMMLY
From pinterest.com
PIZZA RUSTICA (ITALIAN EASTER PIE RECIPE) - MANGIA BEDDA
From mangiabedda.com
SWISS CHARD AND RICOTTA TORTA RUSTICA - SICILIANS CREATIVE IN THE …
From sicilianicreativiincucina.it
RIGATONI RUSTICO - SICILIAN GIRL
From siciliangirl.com
TORTA RUSTICA {RUSTIC SAVORY PIE} - AT HOME WITH VICKI BENSINGER
From vickibensinger.com
TASTING ROME VIA TORTA RUSTICA - GRANBY DRUMMER
From granbydrummer.com
SICILIAN DESSERTS | RECIPE TYPES | SICILIAN COOKING
From siciliancookingplus.com
HOW TO MAKE TORTA RUSTICA | SAVORY CHEESE & ONION PIE
From feelslikehomeblog.com
TRADITIONAL ITALIAN EASTER PIE: THE TORTA RUSTICA - MARY DISOMMA
From marydisomma.com
RUSTIC RICOTTA TART - LIDIA
From lidiasitaly.com
GABRIELLA’S PIZZA RUSTICA - ITALY MAGAZINE
From italymagazine.com
SICILY TORTA RUSTICA RECIPE - FOOD.COM
From pinterest.co.uk
SICILIAN SWEETS | 13 DELICIOUS DESSERTS TO TRY IN SICILY
From followingtherivera.com
SICILIAN PIZZA RUSTICA RECIPE - DHANBADCAKE.IN
From dhanbadcake.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#ham #time-to-make #course #main-ingredient #cuisine #preparation #occasion #savory-pies #lunch #main-dish #eggs-dairy #pork #european #dinner-party #italian #meat #4-hours-or-less
You'll also love