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
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Jussy Tinna
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Jit Bahadur
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
BradsBikeDiary UK
[email protected]This was a great recipe. I made it for my family and they loved it.
Veronica Nowell
[email protected]I made this recipe last night and it was delicious! The crust was perfect and the filling was flavorful.
Skellerton Family
[email protected]This was a great recipe. I made it for my family and they loved it.
infinate gaming
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
lda mcgovern
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Saoirse Rafferty
[email protected]This was a great recipe! The crust was flaky and the filling was flavorful. I made it for my family and they loved it. I will definitely be making this again.
anastasia ivanova
[email protected]I made this recipe last night and it was a hit! The crust was perfect and the filling was delicious. I used a combination of mushrooms, spinach, and feta cheese. I will definitely be making this again.
glory eleojo
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The crust was flaky and the filling was flavorful. I will definitely be making this again.