Best 2 Tortino Di Ricotta Salato Recipes

**Tortino di Ricotta Salato: A Savory Italian Treat**

Among Italy's diverse culinary offerings, the tortino di ricotta salato stands out as a delightful savory dish. Originating from the sun-kissed island of Sicily, this baked ricotta cake captivates taste buds with its unique blend of flavors and textures. Our article delves into the intricacies of preparing this dish, providing two delectable variations: a classic version and a spinach-enriched rendition. Both recipes are meticulously crafted to guide home cooks in recreating this Sicilian specialty, ensuring a delightful culinary experience.

**Traditional Tortino di Ricotta Salato:**

This classic recipe embodies the essence of simplicity, showcasing the natural goodness of ricotta cheese. With a few staple ingredients like ricotta, eggs, and grated cheese, you'll effortlessly create a flavorful filling. The filling is then carefully encased in a crispy, golden-brown crust, resulting in a harmonious balance of textures.

**Spinach-Enriched Tortino di Ricotta Salato:**

For those seeking a more vibrant and nutrient-rich version, the spinach-enriched tortino di ricotta salato offers a delightful twist. Fresh spinach, brimming with vitamins and minerals, is incorporated into the ricotta filling, adding a vibrant green hue and a subtle earthy flavor. This variation promises a delightful symphony of flavors and colors, making it a perfect choice for health-conscious individuals and those seeking a visually appealing dish.

Whether you prefer the classic simplicity of the traditional tortino or the vibrant allure of the spinach-enriched version, our article provides detailed instructions and helpful tips to ensure your culinary success. Embark on this delectable journey and discover the captivating flavors of this Sicilian gem.

Here are our top 2 tried and tested recipes!

VEGETABLE-AND-RICOTTA TORTINO

Vegetable-and-Ricotta Tortino image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups shelled fresh peas
2 cups asparagus, halved and cut into 1-inch lengths
4 tablespoons extra-virgin olive oil
8 cups sliced spring onions, including white and green portions
6 celery ribs, diced
4 cups washed and stemmed watercress
14 cups stemmed, rinsed and coarsely chopped white Swiss chard
Kosher salt and freshly ground black pepper to taste
4 large eggs
1 cup cream
1/2 cup finely grated Parmigiano- Reggiano
3/4 cup ricotta, preferably sheep's milk ricotta
1 teaspoon Aleppo pepper (see note )
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup fresh mint leaves

Steps:

Bring a pot of salted water to a boil and add the peas and asparagus. Cook until the vegetables are just tender. Drain and immediately plunge the vegetables into a large bowl of cold water to stop the cooking. Drain and set aside.
In a large kettle, heat 3 tablespoons of the olive oil over medium heat and add the onions, celery and watercress. Begin adding the Swiss chard, stirring until the leaves fit into the pot. Cook, stirring frequently, until the vegetables are very tender. Season with salt and pepper and drain if necessary. Set aside to cool.
In a large bowl, combine the eggs, remaining tablespoon of olive oil, cream, 1/4 cup of the Parmigiano, ricotta, Aleppo pepper and 1/2 teaspoon kosher salt. Stir until smooth. Add the peas, asparagus and cooled vegetables and stir to combine.
Preheat the oven to 350 degrees. Pour the tortino mixture into a large, lightly greased casserole dish, sprinkle with the black pepper and cover with foil. (Make sure it does not touch the vegetables.) Place the dish in a large roasting pan and pour in boiling water to rise halfway up the sides.
Bake for 40 minutes. Remove the foil and continue to bake until the center of the tortino is set, an additional 10 to 15 minutes. Remove the casserole from the roasting pan and sprinkle the remaining Parmigiano on the top. Place the casserole under a broiler until the cheese is nicely browned, 2 to 3 minutes. Allow to cool slightly, cut into squares and garnish with mint and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 881 milligrams, Sugar 7 grams, TransFat 0 grams

TORTINO

Tortino image

Michael Romano of the Union Square Cafe creates this scrumptious tart wrapped in a custard, topped with cheese, and filled with vegetables.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
5 tablespoons olive oil
8 cups cut into 1/8 inch rounds and rinsed well leeks, white and light green parts only,
14 cups green Swiss chard, ribs removed and coarsely chopped
8 large eggs
1 cup finely grated Parmigiano- Reggiano cheese
2 cups heavy cream
1 1/2 cups sheep's milk ricotta cheese
1 teaspoon Aleppo or Cayenne pepper
Coarse salt, to taste
Freshly ground black pepper, to taste

Steps:

Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1 teaspoon olive oil; set aside. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add leeks; cook slowly until tender, about 5 minutes. Remove leeks; drain in a colander. Transfer to a medium bowl to cool. Add 1 tablespoon olive oil to Dutch oven; repeat cooking and draining process with celery. Add 1 tablespoon olive oil to Dutch oven, and repeat cooking and draining process with Swiss chard.
In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream, ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and black pepper. Whisk until well combined.
Add cooked vegetables to egg mixture; thoroughly combine. Pour into prepared baking dish. Spread evenly; cover with foil. Pull a rack out of the oven, and set a roasting pan on top; fill pan with 2 inches warm water. Place baking dish in roasting pan; slide rack back into oven. Bake 40 minutes. Uncover; continue baking until set, about 20 minutes.
Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm.

Tips:

Use high-quality ingredients to ensure the best flavor. Fresh ricotta cheese, flavorful herbs, and ripe vegetables will make all the difference.
Don't overmix the batter. Overmixing can make the tortino tough.
Be careful not to overcook the tortino. It should be cooked through but still slightly moist in the center.
Let the tortino cool slightly before slicing and serving. This will help it hold its shape.
Serve the tortino with a simple salad or roasted vegetables.

Conclusion:

Tortino di ricotta salato is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover ricotta cheese and vegetables, and it's also a perfect dish for a picnic or potluck. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.