Torta Salata Recipes

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TORTA DI PASTA



Torta di Pasta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h8m

Yield 6 servings

Number Of Ingredients 9

8 ounces spaghetti
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Parmesan
3/4 cup grated fontina
1 tablespoon unsalted butter
1 tablespoon olive oil

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.

TORTAS



Tortas image

Delicious Mexican sandwiches that are so easy to make and eat!!

Provided by Margo Hinkle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 11

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
¼ cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

Steps:

  • Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
  • Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g

TORTA RUSTICA



Torta Rustica image

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

2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2 eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

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 SALATA



TORTA SALATA image

Categories     Cheese     Vegetable     Bake     Vegetarian

Yield 6 people

Number Of Ingredients 20

*** DOUGH ***
1 1/2 cups Flour
1 stick Unsalted butter, room temperature
1/2 cup Water
1 pinch Salt
*** FILLING ***
2 tbsp Olive oil
2 cloves Garlic, crushed w/back of knife
8 small Zucchini, silced into thin rounds
8 Zucchini Blossoms, washed well
2 tbsp Fresh basil, chopped
Salt & pepper, to taste
8 oz Smoked scamorza or fontina cheese, sliced
1 pinch Crushed red pepper
*** CREAM SAUCE ***
3 Egg
2/3 cup Parmesan cheese, grated
1 can Evaporated milk
1 large Poblano chile
Salt & pepper, to taste

Steps:

  • Mix together all ingredients for dough and work into a semi-firm ball. Wrap dough in plastic wrap and refrigerate overnight. Remove from refrigerator and let sit for 1 hour at room temperature. While dough is resting, make the filling. Char the chile poblano over a gas flame, turning with tongs until all sides are charred, about 5 minutes. Place chile in a plastic or paper bag and close tightly. Let sit for 15 minutes, then remove chile from bag and wipe off charred skin. Open chile and discard seeds and stem. Place the chile and evaporated milk in a blender and blend into a creamy mixture. Add a dash of salt and pepper, parmesan cheese and eggs into the blender and blend for 15 to 30 seconds. Meanwhile, preheat the oven to 425 F, make the filling. Heat the oil in a large saute pan with the 2 garlic cloves. When the oil is very hot, add the sliced zucchini. Saute until zucchini begins browning on all sides. Chop the zucchini blossoms and add to the pan. Add the basil, salt, pepper and crushed red pepper. Mix together quickly. Mix in a couple tablespoons of water and remove from heat. Set aside. Flatten the wrapped dough somewhat with a rolling pin. Remove plastic wrap. Roll out the dough into a 15 inch round. Form the dough into a crust in an ungreased 9-inch round cake pan with removable bottom. Make several punctures in dough with a fork. Assemble the torta by layering 1st with the zucchini mixture, then the slices of scamorza or fontina, then finally the cream mixture. Bake the torta at 425 F for 10 minutes. Lower oven temperature to 350 F and bake for 40 minutes more. Remove torta from oven and let rest for 15 - 20 minutes. Remove side from pan and slice torta then serve.

TORTA SALATA DI FARRO - SAVORY FARRO PIE



Torta Salata Di Farro - Savory Farro Pie image

A traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster. I first heard of farro from Giada De Laurentiis, who made a salad from it (a recipe which I've posted). Farro is similar to wheat berries.

Provided by Julesong

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 9

10 ounces cracked farro
1 cup fresh ricotta (8 ounces)
3 large eggs
1/4 cup freshly grated parmigiano
1/4 cup chopped parsley
1/4 teaspoon freshly grated nutmeg
salt & pepper
to taste cold butter
to taste dry breadcrumbs

Steps:

  • Preheat oven to 370 degrees F (180 C).
  • Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.
  • When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
  • Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
  • When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
  • Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes.
  • This will work well as a second course, with a tossed salad.
  • Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's "Il Farro e le sue Ricette." Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor.

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