Impressive Torta Rustica
This is the most impressive torta and so simple.
I use my cheater's frozen, defrosted puff pastry, or you can make your own pasta frolla crust (which I sometimes do), just don't use that ready made pie crust, which is so damn greasy.
Use fresh spinach and roast your own peppers, but if you have to use a jar, I will forgive you.
Layers of beautiful colors, everyone loves this (except my pain in the butt husband......too many things in it for him.....not enough things in it for me).
You can serve this warm or at room temperature.
Stacey's Torta Rustica:
2 pcs of frozen puff pastry, defrosted
1 1/2 cups of ricotta cheese
1 cup of grated parmesan cheese
handful of fresh parsley, basil, oregano or all 3
2 red peppers, roasted and quartered
1 lb. of prosciutto
1 lb. cooked fresh spinach (or 2 packages of frozen chopped spinach, defrosted & drained)
16 oz. of grated mozzarella cheese
salt and pepper
Roll out your puff pastry to fit a 9" springform pan, it's ok if it is overlapping.
Lay the first piece of puff pastry at the bottom. (your second piece will be the top).
If using fresh spinach, steam your spinach leaves for 2 minutes in the microwave or in a little water on the stove. Make sure you squeeze out all the moisture.
Mix your ricotta w/ the egg, parmesan and herbs in a bowl.
Start layering your torta, starting with half of the grated mozzarella cheese on the bottom of the puff pastry.
Place a layer of prosciutto on top of the mozzarella cheese.
Now spread the ricotta mixture on top of the ham.
Now the cooked spinach.
Next, another layer of prosciutto and the roasted red peppers.
Press down lightly.
Finish with a layer of the grated mozzarella cheese.
Roll out the last piece of puff pastry and attach it to the torta. Crimp together with a fork or your fingers.
Wash with an egg wash. I decorated the top with some leftover puff pastry and made goofy hearts.
Bake at 425F degrees for 35-40 minutes. Let cool in the springform pan and release the latch when ready to serve.
You can serve this with a side of marinara sauce if you like.
Answering to your question about the Chocolate cake on my post last week:
No, I didn't use any kind of oil at all, only butter to grease the cake pan. I made cake with olive oil before, I like it, but not everybody like olive oil in their cake. So it's up to you.
Very often I substitute the buttermilk with yogurt too. Still couldn't figure out the different, taste wise. The only way to find out is, experiment...
Here is the cake that I made using strong olive oil and ground white pepper. Yes, you read it right. White Pepper!
Hope this help.
They are crazy for tortas in Argentina, both in the Ligurian and Galician styles. Can't wait to give one a whirl ourselves this summer. your recipe is bookmarked.
This would be killer on a picnic like in Wind and he Willows when the rat and the mole are chillin' beside the river noshing on some fine delights.