GENOA TORTE

GENOA TORTE image

Categories Pork

Yield 12 servings

Number Of Ingredients 18

Dough:
1 1/2 tsp. yeast
1 1/4 c. warm water
3 1/2 c. flour
1 tsp. salt
1/4 c. olive oil
Filling:
1/2 lb. salami
1/2 lb. ham
1/2 lb. pepperoni
1/2 lb. provolone cheese
2 10 oz. packages frozen spinach, thawed
1 jar pitted black olives
1 lb button mushrooms, sliced
4 cloves garlic, minced
2 red peppers, sliced and seeded
1 med onion, sliced
14 oz. water-poached artichoke hearts, quartered

Steps:

For dough: Bloom yeast in warm water for 10 mins. Add remaining ingredients and stir to mix (or make in food processor.) Knead on floured work surface for 10 mins. Place in oiled bowl, cover, and rise until doubled in size. While dough is rising, make filling. Saute mushrooms with garlic until the liquid from the mushrooms has cooked off. In a separate pan, saute peppers and onions together until liquid evaporates. Make sure artichoke hearts, spinach, and olives are as dry as possible. Preheat oven to 400. Punch down dough and divide into two unequal portions, 3/4 and 1/4. Oil a 10" springform pan and place it on a baking sheet. Roll the larger piece to 16" diameter and place in pan with excess dough hanging over the edge. Being layering in the filling ingredients: salami and pepperoni, then mushroom/garlic, onion/red pepper, ham, spinach and artichoke hearts, then cheese. Continue layering until you run out of ingredients. Then roll out the smaller piece of dough and top. Cut several vents and let rest 20 mins. Brush top with egg and water and bake 50-60 mins. Let rest 2 hours before slicing.