Tortarustica Recipes

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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 RUSTICA



Torta Rustica image

Torta Rustica

Provided by BHG Test Kitchen

Time 1h

Number Of Ingredients 21

1 ounce artichoke hearts, drained and coarsely chopped
0.667 cup roasted red sweet peppers, drained and cut into thin strips
1 tablespoon olive oil
0.5 cup chopped onion (1 medium)
2 garlic, minced
1 ounce frozen chopped spinach, thawed and well drained
0.5 teaspoon salt
1 ounce ricotta cheese
0.5 cup grated Parmesan cheese (2 ounces)
2 eggs, lightly beaten
0.25 teaspoon ground black pepper
1 Pastry for a Double-Crust Pie
0.5 cup refrigerated basil pesto or Classic Pesto Sauce
0.75 cup shredded fontina or Gruyère cheese (3 ounces)
2 tablespoon all-purpose flour
4 ounce thinly sliced salami, cut into thin strips
1 tablespoon water
2.25 cup all-purpose flour
0.75 teaspoon salt
0.667 cup shortening
8 tablespoon cold water

Steps:

  • Place drained artichoke hearts and roasted red sweet peppers on paper towels; set aside to drain while preparing filling.
  • For filling, in a large skillet heat oil over medium-high heat. Add onion; cook and stir about 3 minutes or until tender. Stir in garlic; cook about 1 minute or until fragrant. Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated. Sprinkle with 1/4 teaspoon of the salt. Transfer to a colander. When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible. Transfer spinach mixture to a medium bowl. Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
  • Preheat oven to 375ºF. Prepare Pastry Dough for Double Crust Pie. Divide pastry dough into two balls, one about one-fourth larger than the other. On a lightly floured surface, roll out the larger dough ball into a circle 14 to 15 inches in diameter. Carefully ease dough circle into a 9-inch springform pan. If pastry tears, pat dough against bottom and up the sides of the pan. Roll out the remaining dough ball to a circle 10 inches in diameter; transfer this dough circle to a large plate and refrigerate while layering the torta.
  • Spread Classic Pesto Sauce over bottom crust in pan. Spread ricotta mixture over pesto. In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese, and the flour. Sprinkle half of the fontina mixture over ricotta mixture. Top with layers of salami, roasted peppers, and artichoke hearts. Sprinkle the remaining fontina mixture over artichokes. Fold the edges of the bottom crust onto top of the final fontina layer. Cover torta with the 10-inch dough circle, pressing edges into the pan to seal with the bottom crust.
  • In a small bowl combine the remaining one egg and the water. Brush over top crust. Cut decorative steam holes in center of the top crust.
  • Bake on middle rack of oven for 1 hour to 1 hour, 15 minutes or until crust is deep golden brown; place a large baking sheet on the rack under the pan to catch any drippings. Cool in pan on wire rack for 2 hours. Cut into 12 wedges. Serve warm or at room temperature. Pastry for a Double-Crust Pie
  • In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss with a fork. Push moistened dough to side of bowl. Repeat with an additional 7 to 9 tablespoons cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball. On a lightly floured surface use your hands to slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle.
  • Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate; ease pastry into pie plate without stretching it. Transfer filling to pastry-lined pie plate. Trim pastry as directed in individual recipe. Roll the remaining dough into a 12-inch circle. Use the remaining pastry circle as directed in individual recipe. Bake as directed in individual recipe.

Nutrition Facts : Calories 420 kcal, Carbohydrate 25 g, Cholesterol 73 mg, Protein 15 g, SaturatedFat 10 g, Sodium 786 mg, Sugar 2 g, Fat 28 g, ServingSize 12 main dish servings or 24 appetizer servings, UnsaturatedFat 13 g

TORTA RUSTICA



Torta Rustica image

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 ounce fresh yeast, dissolved in 3/4 cup tepid water
3 tablespoons olive oil
Pinch salt
3/4 pounds fresh tomatoes, skinned and diced
1 pound sliced mozzarella
1/4 pound smoked ham
1/2 cup freshly grated pecorino
1 teaspoon fresh oregano, minced
1 teaspoon salt
1/4 teaspoon pepper

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.

PIZZA RUSTICA



Pizza Rustica image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water

Steps:

  • Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
  • Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
  • Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
  • Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
  • Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
  • Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA



Sausage, Roasted Red Pepper, and Spinach Torta Rustica image

Provided by Maria Helm Sinskey

Categories     Egg     Breakfast     Brunch     Bake     Christmas     High Fiber     Sausage     Spinach     Bell Pepper     Fall     Fontina     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 to 8 servings or 4 servings plus leftovers

Number Of Ingredients 11

16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 ounces fresh baby spinach leaves
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers (from 12-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
  • Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
  • Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

TORTA RUSTICA



TORTA RUSTICA image

Categories     Pepper     Bake

Yield 8 people

Number Of Ingredients 9

1 package of Hot Italian Sausages (usualy about 5 sausages in a package - 6inch)
1 large tomato
1 of each - Yellow, Green and Red Pepper
1 large Onion
5-6 slices of Swiss Cheese
1/2 bag of fresh baby spinach
1 box of Robin Hood Pastry Mixture (or any equivalent pastry mixture)*
1 egg
*If the package makes a one pie, double it if you're using the large pie plate

Steps:

  • Slice the sausage into 1/4 inch coin sized pieces and saute. Remove from pan when thoroughly cooked and pat dry between paper towels. Slice the tomato, onion and peppers. Prepare Pie dough and place dough in the bottom of the pan. Next, place half of the sausage on the bottom of the pie. Add half of the peppers, onion and tomato. Add a layer of Swiss Cheese. Add a level of sausage and vegtables again, top with baby spinach and swiss cheese. Add the top of the pastry shell. Beat the egg in a small bowl and brush the top of the pie with the egg. Place in oven at 375 F. Bake for 25-35 minutes, watch carefully as you don't want to burn the pie.

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

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2018-04-18 Now spread the bottom dough inside the baking pan. Make sure it sticks to the bottom and the walls of the pan. Pour all the filling inside the pan. Cover it up with the upper dough. Brush the upper dough with egg yolk. Bake the torta rustica in a pre-heated oven at 375 degrees Fahrenheit for at least 50 minutes. Serve when it cools down!
From vaya.in


ITALIAN EASTER PIE TORTA PASQUALINA FROM LA BELLA VITA CUCINA
1 day ago Pre-heat oven to 400 degrees. Place dried porcini mushrooms in bowl of hot water to plump up for about 30 minutes, drain. In buttered saucepan, saute' the mushrooms for 5 minutes. In separate large frying/sauce pan, in olive oil, cook the spinach for 2 minutes.
From italianbellavita.com


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