TORTA RUSTICA RECIPE RECIPES

SUE'S TORTA RUSTICA RECIPE | ALLRECIPES

Sue's Torta Rustica Recipe | Allrecipes image

This is an Italian family recipe handed down from my late aunt, who passed away quite a few years ago.

Provided by Susan Zeman

Categories World Cuisine European Italian

Total Time 2 hours 0 minutes

Prep Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 1 9-inch torta

Number Of Ingredients 18

Ingredients

2 cups unsifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 eggs, lightly beaten
2 tablespoons vegetable oil
2 tablespoons cold water
½ pound sweet Italian sausage
1 tablespoon vegetable oil
3 eggs, lightly beaten
1?½ pounds ricotta cheese
½ pound shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
8 thin slices deli ham
1 cup sliced pepperoni
6 hard-cooked eggs, sliced
1 cup salami, cubed
2 tablespoons butter, melted and cooled to lukewarm

Steps:

Prepare the pastry: combine the flour, baking powder, and salt in a bowl. Stir in 3 beaten eggs, 2 tablespoons vegetable oil, and the cold water, and mix just until combined. Wrap the dough in plastic and refrigerate for 20 minutes.
Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Cool.
Divide the pastry into two unequal pieces, about one-third and two-thirds. Roll the small piece out on a lightly floured surface. Trace the bottom of a springform pan to make a 9-inch circle; keep any scraps of dough. Transfer the circle of dough to a plate or baking sheet and refrigerate. Roll out the larger piece of dough and any leftover scraps into a large circle about 1/4-inch thick. Carefully fold the dough in half and transfer it to a 9-inch springform pan. Let the weight of the dough sink down into the sides of the pan; gently press the dough into the bottom edges. Use a sharp knife or kitchen shears to trim the dough to have a 1-inch overhang. Refrigerate while you assemble the filling.
Preheat an oven to 350 degrees F (175 degrees C).
Combine the 1 tablespoon vegetable oil, 3 beaten eggs, the ricotta, mozzarella, and Parmesan cheeses, and the chopped parsley in a bowl and mix well.
Layer the filling in the pastry-lined springform pan. Place 4 slices of ham, half the pepperoni, and half of the hard-cooked egg slices in the bottom of the pan. Top with half of the cubed salami and half of the cooked Italian sausage. Spread half of the ricotta cheese mixture on top. Repeat the layers.
Top the filled torta with the chilled round of pastry. Fold the edges over and crimp the crust to seal. Brush the pastry with the melted butter and bake in the preheated oven until the pastry is a deep golden brown, 45 minutes to 1 hour. Let cool at least 15 minutes before slicing.

Nutrition Facts : Calories 635.7 calories, CarbohydrateContent 25.3 g, CholesterolContent 320.8 mg, FatContent 42.2 g, FiberContent 0.7 g, ProteinContent 36.9 g, SaturatedFatContent 16.9 g, SodiumContent 1484.3 mg, SugarContent 1.2 g

TORTA RUSTICA | BETTER HOMES & GARDENS

Torta Rustica | Better Homes & Gardens image

Provided by Better Homes & Gardens

Prep Time 60 minutes

Yield 12 main dish servings or 24 appetizer servings

Number Of Ingredients 17

Ingredients

1 ounce artichoke hearts, drained and coarsely chopped
? cup roasted red sweet peppers, drained and cut into thin strips
1 tablespoon olive oil
½ cup chopped onion (1 medium)
2 garlic, minced
1 ounce frozen chopped spinach, thawed and well drained
½ teaspoon salt
1 ounce ricotta cheese
½ cup grated Parmesan cheese (2 ounces)
2 eggs, lightly beaten
¼ teaspoon ground black pepper
1 Pastry for a Double-Crust Pie
½ cup refrigerated basil pesto or Classic Pesto Sauce
¾ cup shredded fontina or Gruyère cheese (3 ounces)
2 tablespoons all-purpose flour
4 ounces thinly sliced salami, cut into thin strips
1 tablespoon water

Steps:

Nutrition Facts : Calories 420 calories, CarbohydrateContent 25 g, CholesterolContent 73 mg, FatContent 28 g, FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 10 g, SodiumContent 786 mg, SugarContent 2 g

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TORTA RUSTICA RECIPE | EATINGWELL

Lots of vegetables--plus a touch of cheese and pepperoni--fill this rustic torta. Perfect for entertaining, it can be made a few hours before serving, leaving you time to attend to last-minute preparations before your guests arrive.
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Total Time 2 hours 0 minutes
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Calories 220.9 calories per serving

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SUE'S TORTA RUSTICA RECIPE | ALLRECIPES

This is an Italian family recipe handed down from my late aunt, who passed away quite a few years ago.
From allrecipes.com
Reviews 3.7
Total Time 2 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 635.7 calories per serving

Top the filled torta with the chilled round of pastry. Fold the edges over and crimp the crust to seal. Brush the pastry with the melted butter and bake in the preheated oven until the pastry is a deep golden brown, 45 minutes to 1 hour. Let cool at least 15 minutes before slicing.

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This is a delicious pie best eaten cooled to room temperature, perhaps on a nice picnic with some salad or boiled potatoes. For a more buttery crust substitute 4.5oz of shortening with butter.
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Calories 763.7 per serving

Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.

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Torta Rustica is an Italian Easter Pie. A blend of savory cheeses, vegetables and Prosciutto are surrounded by a dense crispy crust.
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Total Time 80 minutes
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To make the dough:Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment. Set on low speed until the wet ingredients incorporate into the dry. Check the dough's consistency about 7 minutes, adding additional water or flour to form a smooth ball of dough.Remove the dough and cut off about one-third. In separate olive oil coated bowls let both pieces rest, covered with plastic wrap. Make the filling while the dough rests.To make Filling I:In a medium-sized mixing bowl, combine the ricotta and Parmesan cheeses, egg, basil, and oregano. Stir to combine.To assemble: Preheat the oven to 375°F. Lightly grease a 9" springform pan or a deep (at least 2”) 9" round cake pan.On a lightly floured surface, roll the larger portion of dough into a 15" circle.Carefully place the dough into the prepared pan; press it against the bottom and sides.Trim the overhanging dough to within 1" of the pan rim.Add 1 cup of the mozzarella over the bottom of the crust, then arrange half the prosciutto slices in an even layer.Spread with all of the ricotta cheese mixture, and then sprinkle with all of the spinach.Cover with the remaining prosciutto slices; press down gently to pack the layers.Add the red peppers in a single layer, and top with the remaining mozzarella. Press down again.Roll the remaining dough into a 9" circle.Using water moisten the edges of the bottom crust and place the top crust over the filling, pressing to seal the top and bottom crusts.Brush the top crust with beaten egg and cut several small vents for steam to escape.Bake the torta for 1 hour, or until the crust is a deep golden brown and pulls away from the sides of the pan.Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely.Serve the Torta Rustica at room temperature.The Torta Rustica can be stored in the refrigerator for up to 5 days.

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