TORTA PASQUALINA HOTEL SPLENDIDO

TORTA PASQUALINA HOTEL SPLENDIDO image

Yield 6 servings

Number Of Ingredients 14

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For the dough:
2 ½ cups all-purpose flour
¾ teaspoon salt
½ cup olive oil
For the filling:
1 tablespoon olive oil
2 garlic cloves, minced
6 ounces fresh spinach, coarse stems discarded and the leaves washed well and spun dry
3 large artichokes, trimmed into bottoms and cooked and sliced thin
1 cup plus 2 tablespoons whole-milk ricotta
1/8 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh marjoram or 1 teaspoon crumbled dried
1/3 cup freshly grated Parmesan
3 large eggs, beaten lightly

Steps:

Make the dough: In a large bowl, stir together the flour, the salt, the oil, and ½ cup lukewarm water until a dough is formed, pat the dough into a ball, and chill it, covered, while making the filling. Make the filling: In a large skillet heat the oil until it is hot but not smoking, add the garlic and the spinach, chopped, and sauté the mixture over moderately high heat, stirring, until the spinach is tender and the garlic is pale golden. In a large bowl, combine well the artichoke slices, the spinach mixture, the ricotta, the nutmeg, the marjoram, the Parmesan, the eggs, and salt and pepper to taste. Divide the dough in half, on a lightly floured surface roll out 1 of the halves 1/16 inch thick, and fit it into a 9-inch deep-dish pie plate. Spoon the filling into the shell, roll out the remaining dough 1/16 inch thich, and top the filling with the dough. Crimp the edges together, sealing them, and bake the torta in the bottom third of a preheated 375° oven for 50 minutes to 1 hour, or until the crust is golden. Transfer the torta to a rack and let it cool slightly.