Italian Vegetable Torte Food

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LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Provided by Mark Bittman

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

Steps:

  • Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
  • Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  • Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

VEGETABLE TIAN



Vegetable Tian image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)



Ina Garten's Roasted Vegetable Torte (Barefoot Contessa) image

Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!

Provided by Black Radish

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
olive oil
kosher salt
fresh ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
  • Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
  • In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
  • Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
  • Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
  • Drain the liquids, place on a platter, and serve at room temperature.

Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6

TORTA DI MELE (ITALIAN APPLE CAKE)



Torta di Mele (Italian Apple Cake) image

This Italian apple cake recipe is from my mom and reminds me of my childhood. It tastes delicious, and I bake it for my family now.

Provided by Giulia

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons unseasoned bread crumbs, or as needed
½ cup unsalted butter, melted
½ cup white sugar
1 vanilla bean, split and scraped
2 eggs
1 ⅛ cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 pounds Granny Smith apples, peeled, cored and sliced thin
¼ cup unsalted butter, cubed
¼ cup white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
  • Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
  • Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.1 g, Cholesterol 86.8 mg, Fat 18.8 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 11.4 g, Sodium 112.5 mg, Sugar 32.6 g

VEGETABLE TORTES



Vegetable Tortes image

Categories     Cheese     Mushroom     Potato     Vegetable     Appetizer     Bake     Vegetarian     Winter     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 tortes (each serving 8)

Number Of Ingredients 19

2 1/2 lb boiling potatoes such as Yukon Gold
2 lb cremini mushrooms, trimmed and halved
2 shallots, coarsely chopped
1/2 teaspoon dried thyme, crumbled
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
1/4 cup whole milk, heated
1 large garlic clove, minced
1/2 cup chopped scallion greens
1 1/2 (15-oz) boxes frozen peas, thawed
2 lb eggplants
1/4 cup olive oil
7 red bell peppers
5 frozen puff pastry sheets (from three 17 1/4-oz packages), thawed
6 tablespoons fine dry bread crumbs
3/4 lb smoked Gouda or mozzarella, coarsely grated (2 cups)
1 large egg, lightly beaten
Special Equipment
a food mill fitted with fine disk and 2 (10-inch) springform pans

Steps:

  • Cook potatoes:
  • Cover potatoes with cold salted water by 1 inch, then simmer until just tender, about 20 minutes.
  • Prepare mushrooms as potatoes cook:
  • Finely chop mushrooms with shallots and thyme in 2 batches in a food processor. Sauté half of mixture in 2 tablespoons butter with salt and pepper to taste in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add 1/4 cup wine and simmer, stirring, until wine is evaporated, about 2 minutes. Transfer to a bowl to cool, then cook remaining mushroom mixture in same manner. Season as needed.
  • Make potato filling:
  • Drain potatoes in a colander and, when cool enough to handle, peel. Force warm potatoes through food mill into a large bowl. Stir in hot milk, garlic, scallions, remaining 4 tablespoons butter, peas (do not crush), and salt and pepper to taste. Cool to room temperature.
  • Broil eggplants:
  • Preheat broiler.
  • Cut 2 thin lengthwise slices from opposite sides of each eggplant and discard. Cut eggplants lengthwise into 1/4-inch-thick slices, then brush both sides with oil and season with salt and pepper. Arrange some eggplant slices in 1 layer on rack of a broiler pan and broil in batches 2 to 3 inches from heat, turning once, until just tender and golden brown on both sides, about 5 minutes total. Cool cooked eggplant on broiler rack 5 minutes, then transfer to a plate. Broil remainder in same manner.
  • Roast peppers:
  • Lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer peppers to a large bowl and let stand, covered, 15 minutes. Peel peppers, discarding skins. Slit peppers lengthwise and open them flat, discarding seeds and ribs. Pat peppers dry.
  • Make pastry shells:
  • Oil springform pans. Roll out 1 sheet of puff pastry on a lightly floured surface with a floured rolling pin into a 16- by 10 1/2-inch rectangle. Trim edges and halve pastry lengthwise. Line half of side of 1 pan with 1 pastry half, leaving a 1 1/2-inch overhang at top and 1 inch of bottom edge on bottom of pan. Gently press pastry into bottom of pan. Repeat with remaining half sheet of dough so that side of pan is completely lined. Gently press together edges of pastry where they meet. Roll out another pastry sheet into a 14-inch square and cut into a 10-inch round using bottom of springform pan as a guide. (Reserve pastry scraps for another use.) Put round in bottom of pan and press edges to seal. Chill pastry-lined pan while repeating procedure with remaining pan and 2 more pastry sheets.
  • Assemble tortes:
  • Sprinkle bottoms of pastry shells evenly with bread crumbs. Divide filling ingredients between pastry shells in following manner, seasoning each layer with salt and pressing each layer firmly and evenly into pans: potato mixture, 1 cup cheese (1/2 cup each), eggplant, mushroom mixture (press down firmly on mushrooms with paper towels to remove excess moisture and repeat process until towels are almost dry), roasted peppers, and remaining cup cheese.
  • Roll out remaining pastry sheet on lightly floured surface with a floured rolling pin into a 16- by 12-inch rectangle, then cut crosswise into 1/2-inch-wide strips with a pizza wheel or a sharp knife. Brush pastry overhang with egg and arrange half of strips in a lattice pattern on top of filling in each torte. Trim strips at edge of pan. Gently press ends of strips into pastry on sides of pans, then roll overhang into inside edge of pan. Brush lattice and rolled edges with egg. Chill tortes 45 minutes.
  • Bake tortes:
  • Position oven rack in bottom third of oven and cover with a large sheet of foil. Preheat oven to 425°F.
  • Bake tortes on foil in oven, rotating pans halfway through baking, until well browned, 45 to 50 minutes (if tortes get too brown, tent edges with foil). Transfer tortes in pans to a rack. Run a sharp knife around inside edges of pans and carefully remove sides of pans. Cool tortes at least 1 hour (to serve warm) and up to 3 hours (to serve at room temperature).

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE



Eggplant, Zucchini, Red Pepper, and Parmesan Torte image

Categories     Cheese     Vegetable     Appetizer     Bake     Parmesan     Eggplant     Bell Pepper     Zucchini     Spring     Summer     Gourmet

Yield Serves 6 to 8 as a main course or 10 as a side dish

Number Of Ingredients 15

2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Steps:

  • Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
  • Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
  • Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
  • Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
  • In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
  • Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
  • Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

ITALIAN VEGETABLE TORTE



Italian Vegetable Torte image

Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration

Provided by TishT

Categories     Lunch/Snacks

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb asparagus
4 tablespoons olive oil
1 onion, chopped
1 zucchini, cut lengthwise and then finely sliced
2 cloves garlic, finely chopped or minced
1/4 lb spinach, stalks removed if necessary
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
3/4 cup parmesan cheese, grated
1 1/3 cups ricotta cheese
1 cup mascarpone cheese
4 eggs
sea salt
black pepper

Steps:

  • Preheat the oven to 375ºF.
  • Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
  • Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
  • Peel off the outer layer of the stems.
  • Then cut the asparagus into 1" segments.
  • Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
  • Drain the asparagus and set aside.
  • Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
  • Increase the heat to medium and add the zucchini.
  • Cook until the zucchini is soft and golden brown, stirring occasionally.
  • Then add the garlic and cook for more 1 minute.
  • Finally, add the spinach, mix it in, and cook until it is just wilted.
  • Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
  • Set aside to cool.
  • Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
  • Add the cheese and egg mixture to the cooled vegetables.
  • Mix well and taste for seasoning.
  • Grind some sea salt and black pepper to taste.
  • Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
  • Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
  • The top should be light golden brown and the mixture still slightly wobbly in the center.
  • Let the torte cool for 30 minutes.
  • Then put it in the refrigerator for about 3 hours, until the torte has set.
  • Serve with a leaf salad.

Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2

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Double cheese & spring vegetable tart. 14 ratings. This savoury make-ahead tart has a delicious crumbly base – no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas.
From bbcgoodfood.com


32 ITALIAN DESSERTS WE LOVE | FOOD & WINE
2018-07-30 Italian dessert recipes, from pumpkin-gingersnap tiramisù and creamy rose panna cotta to biscotti and parfaits.
From foodandwine.com


GRILLED VEGETABLE TORTE - ITALIAN-COOK.BLOGSPOT.COM
Oggi il turno dei Myosotis detti comunemente " Non ti scordar di me", hanno un colore meraviglioso, vero?.....Che sia finalmente arrivata...
From italian-cook.blogspot.com


TOP 25 MOST POPULAR ITALIAN FOODS & DISHES - CHEF'S PENCIL
2021-11-04 Polenta is served in slices, even fried, to be brought to the table without seasoning, or as an accompaniment to various types of meat, with butter, soft cheeses, fish, or dishes that contain a lot of sauce. 12. Tortelli and Ravioli. The family …
From chefspencil.com


VEGGIE TORTE - RECIPES - COOKS.COM
hot vegetable torte Layer as follows into a 9 x 13 inch pan: Bake at 350 degrees for 45 minutes. Cut in 2 x 4 inch servings, serve with hot creole sauce (1/2 ...
From cooks.com


ITALIAN TORTE WITH FRUIT, OLIVE OIL AND BALSAMIC VINEGAR
Ingredients. 3/4 cup (180 ml) all-purpose flour; 1 teaspoon (5 ml) baking powder; 1 egg; 1/2 cup (125 ml) sugar; Grated zest of 1 lemon; 1/4 cup (60 ml) olive oil
From ricardocuisine.com


VEGETABLE BIRYANI DELIVERY IN WARRENTON - ORDER VEGETABLE BIRYANI …
Enjoy the best Vegetable biryani delivery Warrenton offers with Uber Eats. Discover restaurants and shops offering Vegetable biryani delivery near you then place your order online.
From ubereats.com


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