SICILY TORTA RUSTICA
This is a rich Italian layered Pie of meats, cheeses and eggs. I think I got it from a site about Sicilian food.
Provided by Laurawombat Garcia
Categories Savory Pies
Time 1h40m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
- Heat oil in medium-size nonstick skillet over medium heat.
- Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.
- Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
- Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
- Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
- Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
- Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 748.5, Fat 49.1, SaturatedFat 22.7, Cholesterol 237.7, Sodium 1660.3, Carbohydrate 34.6, Fiber 1.1, Sugar 4.7, Protein 41.4
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