ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
ITALIAN SAVORY TORTE
Make and share this Italian Savory Torte recipe from Food.com.
Provided by Keri Lenore
Categories Cheese
Time 15m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat neufchatel, parmesan, milk, and garlic with electric mixer until creamy.
- Spread cheese mixture evenly over bottom of clear glass serving dish.
- Spread pesto over cheese mixture.
- Sprinkle with tomatoes, olives, and pine nuts.
Nutrition Facts : Calories 80.5, Fat 6.4, SaturatedFat 3.3, Cholesterol 16.2, Sodium 157.5, Carbohydrate 3.1, Fiber 1.1, Sugar 0.5, Protein 3.5
ITALIAN TORTA SANDWICHES
We could not stop eating this torta and wonder why it took us so long to try one! Don't let the steps scare you. It's so easy. Using store-bought pie crust makes this a cinch and surprisingly comes together quickly. Once baked, the crust is a beautiful golden brown. Inside is hearty meat, vegetables, and gooey cheese. We served...
Provided by Joni Hilton
Categories Sandwiches
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Spray or grease the bottom and sides of an 8- or 9-inch springform pan. Roll 2/3 of dough into a circle and press onto bottom and up sides of pan. (I can give you a great pie dough recipe if you like, or use a convenience package.)
- 2. Fill half the meat in the crust.
- 3. Then half of the cream cheese and pesto.
- 4. Then half of the olives and red peppers.
- 5. Finally, half the spinach and shredded cheese. Then repeat it all.
- 6. Roll out final 1/3 of dough into an 8-inch circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork. t
- 7. Then brush with beaten egg.
- 8. Bake 50 minutes. Let rest 15 minutes, then remove from pan.
- 9. Slice into wedges. This is also great at room temperature or cold. What a different, delightful sandwich!
TORTA DI RISO
"Torta di Riso is one of Italy's favourite cold picnic food recipes and a big part of Easter Italian food customs". This recipe was originaly posted by Cath Andrews on: http://www.explore-italian-culture.com/cold-picnic-food-recipes.html. Thank you Cath for sharing this great recipe.
Provided by Annacia
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to gas mark 6, 200ºC, 400ºF.
- Defrost the spinach and squeeze as much liquid out of it as possible.
- Boil the rice in salted water until 'al dente'.
- Fry the onion in the olive oil until soft and golden.
- Break the eggs into a cup and beat lightly.
- Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
- Add the spinach, onion and butter, followed by the eggs.
- Mix everything together thoroughly.
- Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
- Bake for about 25 minutes, until firm and golden brown.
Nutrition Facts : Calories 349.6, Fat 14.2, SaturatedFat 6.1, Cholesterol 142.4, Sodium 778.8, Carbohydrate 44.2, Fiber 2.9, Sugar 1.5, Protein 10.8
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