TORTA PASQUALINA
For this version of the savory Italian Easter pie that originated in Liguria, I scaled down the traditional 33 layers of flaky olive oil crust to 12, as many modern cooks do. The filling is made with a combination of Swiss chard and baby spinach that I braise until dry -- it lets me skip the steps of blanching, squeezing and sauteing. I add a little yogurt to the ricotta to mimic the flavor and texture of tangy prescinseua cheese, often used in the torta but unavailable in the United States. Don't be afraid of the 12-layer crust! It's easier than you think and much more forgiving than regular pie dough.
Provided by Food Network Kitchen
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
- For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
- Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
- Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
- Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
- Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
- Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
- Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
- Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
THE SWEETEST PASTA YOU'LL EVER EAT RECIPE BY TASTY
Use your leftover pasta to make dessert! This Croatian dessert pasta, called stonska torta, features tube-like noodles, such as ziti or penne, tossed in a mixture of ground nuts, and grated chocolate, all wrapped up in a pastry dough and topped with fresh berries.
Provided by Tikeyah Whittle
Categories Desserts
Time 2h55m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Make the dough: In a large bowl, stir together the flour and salt.
- In a medium bowl or liquid measuring cup, whisk together the olive oil, apple cider vinegar, and eggs.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, along with ¼ cup (60 ml) cold water. Mix together with a spoon or spatula until well combined. Add more cold water as needed, 1 tablespoon at a time, until the dough begins to come together.
- Use your hands to knead the dough in the bowl until most floury bits are incorporated. Turn the dough out onto a clean surface and knead for 1-2 minutes, until smooth and supple. Return to the bowl and cover with plastic wrap. Let rest for 30 minutes.
- While the dough rests, make the filling: Add the almonds and walnuts to a food processor and blend until finely ground. Transfer to a large bowl.
- Add the granulated sugar, cinnamon, and grated chocolate to the bowl with the ground nuts and mix well.
- In a separate large bowl, toss the cooked ziti with the olive oil, lemon zest, lemon juice, and rum until well coated.
- In a medium bowl, whisk together the eggs and vanilla until smooth.
- Preheat the oven to 350˚F (180˚C).
- On a lightly floured surface, roll out the dough to a 24-inch circle, about ¹⁄₁₆-inch thick.
- Lightly grease a 10-inch springform pan with nonstick spray and dust with flour.
- Center the dough over the pan, making sure there is equal overhang on all sides. Press the dough against the bottom and sides of the pan so it lays flush, working gently so the dough doesn't tear.
- Sprinkle about ⅓ of the nut mixture over the dough in an even layer. Top with ½ of the pasta, then another ⅓ of the nut mixture. Dollop 4 tablespoons of softened butter all over the nut mixture. Repeat to make another layer with the remaining pasta, nuts, and butter.
- Pour the beaten egg mixture over everything, making sure it seeps down through the pasta layers. Press down with a spatula to release any air pockets. Fold the overhanging dough over the filling. Brush the top with the melted butter.
- Bake for 70 minutes, until the crust is golden brown. Remove from the oven and let cool for 15 minutes.
- Invert the stonska torta onto a cutting board or serving platter. Release the springform, then remove the ring and bottom of the pan.
- Dust powdered sugar on top and garnish with the blueberries, raspberries, and strawberries. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 931 calories, Carbohydrate 98 grams, Fat 50 grams, Fiber 7 grams, Protein 24 grams, Sugar 25 grams
TORTA DI PASTA
Make and share this Torta Di Pasta recipe from Food.com.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Nutrition Facts : Calories 364.9, Fat 18.1, SaturatedFat 8.2, Cholesterol 176.2, Sodium 977.8, Carbohydrate 31.6, Fiber 1.8, Sugar 1.3, Protein 18.7
RICOTTA TART: TORTA DI RICOTTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
- For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
- Preheat the oven to 350 degrees F.
- Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
- In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.
FARMER'S PASTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
- Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
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- Bring the broth to a boil in a saucepan. In the meantime, brown the minced meat in a separate pan with 2 Tbsp. of oil over high heat, crumbling it with a whisk. After around 5 minutes, add it to the saucepan with the pancetta, celery, onion and carrots. Add the wine and cook for 3-4 minutes; season with salt and pepper, add the tomato paste and bouquet garni and cover with the boiling broth. Simmer gently for at least 2 1/2 hours, adding a couple of ladles of broth from time to time, as the liquid evaporates. At the end, add the milk and cook for another 10 minutes.
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