Torta Rustica Recipe
Torta Rustica Recipe. Place the yeast, flour and salt in bowl of the food processor. Combine onions and peppers with cheddar, mozzarella, ricotta, romano, and black olives in a large bowl, blending until the mixture is smooth.
Tuck the ends down around the filling. Sprinkle 1 cup of mozzarella into bottom of pan. Brush the top of the pastry with milk.
Quickly Add The Olive Oil And Process Until Dough Is Smooth And Evenly Soft, About 45 Seconds.
In a food processor, purée drained ricotta and eggs until just combined and smooth. To put the spinach bread together, top the dough in the bottom of the pan with the spinach mixture, then weave the strips on top of the spinach to make a lattice pattern, going over and under with each strip. Brush the top of the pastry with milk.
Heat 1 Tablespoon Of Butter In A Small Skillet Over Medium Heat.
You can invert the pan into a plate and repeat to turn the correct way around. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Next, layer half of the sliced salami on top of mozzarella.
The Crust Varies, Too, And Can Be A Sturdy Short Crust.
Best served at room temperature. Sprinkle 1 cup of mozzarella into bottom of pan. Roll out the puff pastry on a lightly floured surface into a rectangle about 14 by 11 inches.
Spread Ricotta Mixture Evenly On Top.
With the motor running, add 1 1/4 cups warm water slowly. Although this recipe calls for mushrooms and asparagus, feel free to sub in any other vegetable, as long as it’s cooked. Sprinkle 1 tablespoon cold water over part of the flour mixture;
Preheat Oven To 375 Degrees F.
1/2 cup shredded parmesan cheese. Fit the dough into the prepared baking dish, letting the dough go up and extend over the sides. Roll the remaining dough into a 10 inch circle.