Torta Di Formaggio Recipes

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

TORTA DI FORMAGGIO

Steps:

• Cream cheese and butter in a mixer until smooth.
• Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
• Place in freezer until firm.
• Cover with a thin layer of tomatoes,then cheese, chill again.
• Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
• Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
• Yield is approximate.

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

TORTA DI RISO

Steps:

• Preheat the oven to gas mark 6, 200ºC, 400ºF.
• Defrost the spinach and squeeze as much liquid out of it as possible.
• Boil the rice in salted water until 'al dente'.
• Fry the onion in the olive oil until soft and golden.
• Break the eggs into a cup and beat lightly.
• Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
• Add the spinach, onion and butter, followed by the eggs.
• Mix everything together thoroughly.
• Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
• Bake for about 25 minutes, until firm and golden brown.

TORTA DI FORMAGGIO (SAVORY CHEESE TORTE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.
• Bake crusts in preheated oven until lightly browned, about 7 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.
• Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.
• Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.
• Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.