Torta Rustica
| Yield: | 12 Servings |
| Categories: | Appetizers, Italian, Meats, Vegetables |
| DOUGH | ||
| 1/3 | c | Warm water; (105-115~) |
| 1 | pk | Active dry yeast |
| 1 | ts | Sugar |
| 2 | lg | Eggs |
| 2 | tb | Olive oil |
| 2 | c | Unsifted all-purpose flour |
| 1 | ts | Salt |
| 1/4 | c | Parmesan; grate |
| FILLING | ||
| 10 | oz | Frozen chopped spinach; thaw |
| 15 | oz | Part-skim ricotta cheese |
| 3/4 | c | Asiago cheese; grate |
| 1/4 | c | Parmesan; grate |
| 1 | c | Fresh basil; julienne |
| 1/2 | ts | Fresh ground pepper |
| 1 | lg | Egg; beaten |
| 1/4 | lb | Sliced Genoa salami; julienne |
| 3 | oz | Mozzarella cheese; dice fine |
| 2 | Plum tomatoes; seed; dice | |
| Oil for greasing pan |
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