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 RUSSA
If you like Amaretto cookies you love this dessert. In Italy you can find this cake in most every bakery or pastry shop.
Provided by Sageca
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend the amaretti in a food processor and then set them aside.
- Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
- Put the butter and sugar in the food processor and blend together until creamy and fluffy.
- Then add the eggs, one at the time until well combined.
- Now add the flour and a pinch of salt and blend them inches.
- Set the food processor to a low speed and add the almonds and a shot of amaretto.
- Finally ad the amaretto cookies and mix them inches.
- Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
- Add the filling.
- Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
- Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
- Let cool before serving.
- Notes:.
- The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
- By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.
Nutrition Facts : Calories 425.2, Fat 26.1, SaturatedFat 12.1, Cholesterol 125.1, Sodium 92.2, Carbohydrate 42.5, Fiber 2, Sugar 25.8, Protein 7.4
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 RUSSA
Steps:
- Preheat overn to 360 blend amoretto cookies in food processor blend almonds put butter and sugar in food processor and blend until creamy and fluffy Add the eggs one at a time. Add four and pinch of salt. Set processor to low spend" Add almonds and shot of amoretto Add amaretto cookies and mix them in. Spread Puff pastry across 9- or 10 inch cake pan. Place batter inside. Fold puff pastry over batter. Bake 40-45 minutes.
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