TORTA PASQUALINA
For this version of the savory Italian Easter pie that originated in Liguria, I scaled down the traditional 33 layers of flaky olive oil crust to 12, as many modern cooks do. The filling is made with a combination of Swiss chard and baby spinach that I braise until dry -- it lets me skip the steps of blanching, squeezing and sauteing. I add a little yogurt to the ricotta to mimic the flavor and texture of tangy prescinseua cheese, often used in the torta but unavailable in the United States. Don't be afraid of the 12-layer crust! It's easier than you think and much more forgiving than regular pie dough.
Provided by Food Network Kitchen
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
- For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
- Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
- Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
- Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
- Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
- Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
- Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
- Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
SWISS CHARD TORTA
Provided by Elaine Louie
Categories dinner, lunch
Time 1h15m
Yield 4 main course servings or 6 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
- Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
- Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
- In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
- With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 45 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 1469 milligrams, Sugar 7 grams, TransFat 0 grams
HELENS SWISS TORTA
This is a very good Swiss Torta, the recipe was given to me years ago by a neighbor. She always brought us some when she made it.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 325 degrees.
- Cut up bread into cubes.
- Soak bread in milk.
- Add all ingredients, to bread and milk, mix well.
- Butter glass pan (9 x 14).
- Pour into pan.
- Bake about 1 hour- Puffs up when done.
Nutrition Facts : Calories 647.4, Fat 15.1, SaturatedFat 4.7, Cholesterol 110.1, Sodium 758.5, Carbohydrate 104.2, Fiber 4.1, Sugar 25.2, Protein 23.8
WEIGHT WATCHERS SWISS CHARD RICOTTA TORTA
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Provided by ceilmary
Categories Chard
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Spray a 9" springform pan with non-stick cooking spray; sprinkle with 2 tablespoons of bread crumbs.
- In a large nonstick skillet, heat oil. Add onions, cook and stir until softened (about 5 min). Stir in chard & garlic, cook and stir about 5 min, or until chard is tender.
- Meanwhile, combine ricotta, eggs, salt, pepper and remaining 2 tablespoons of bread crumbs in a medium bowl. Stir in the chard mixture. Spoon into the prepared pan. Bake until puffed, golden, and firm to the touch (about 45-50 minutes). Let stand for 10 minutes before serving. Cut into 4 wedges.
SWISS TORTA
Make and share this Swiss Torta recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h45m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Warm milk. Add sugar, salt and bread.
- When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly.
- Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours.
- (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.)
Nutrition Facts : Calories 3353.2, Fat 103.7, SaturatedFat 44.3, Cholesterol 798, Sodium 2337.9, Carbohydrate 565.7, Fiber 14.5, Sugar 397.2, Protein 70.3
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