Best Torta Salata Recipes

TORTA SALATA DI FARRO - SAVORY FARRO PIE

Steps:

• Preheat oven to 370 degrees F (180 C).
• Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
• Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes.
• This will work well as a second course, with a tossed salad.
• Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's "Il Farro e le sue Ricette." Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor.

TORTA SALATA

Steps:

• Mix together all ingredients for dough and work into a semi-firm ball. Wrap dough in plastic wrap and refrigerate overnight. Remove from refrigerator and let sit for 1 hour at room temperature. While dough is resting, make the filling. Char the chile poblano over a gas flame, turning with tongs until all sides are charred, about 5 minutes. Place chile in a plastic or paper bag and close tightly. Let sit for 15 minutes, then remove chile from bag and wipe off charred skin. Open chile and discard seeds and stem. Place the chile and evaporated milk in a blender and blend into a creamy mixture. Add a dash of salt and pepper, parmesan cheese and eggs into the blender and blend for 15 to 30 seconds. Meanwhile, preheat the oven to 425 F, make the filling. Heat the oil in a large saute pan with the 2 garlic cloves. When the oil is very hot, add the sliced zucchini. Saute until zucchini begins browning on all sides. Chop the zucchini blossoms and add to the pan. Add the basil, salt, pepper and crushed red pepper. Mix together quickly. Mix in a couple tablespoons of water and remove from heat. Set aside. Flatten the wrapped dough somewhat with a rolling pin. Remove plastic wrap. Roll out the dough into a 15 inch round. Form the dough into a crust in an ungreased 9-inch round cake pan with removable bottom. Make several punctures in dough with a fork. Assemble the torta by layering 1st with the zucchini mixture, then the slices of scamorza or fontina, then finally the cream mixture. Bake the torta at 425 F for 10 minutes. Lower oven temperature to 350 F and bake for 40 minutes more. Remove torta from oven and let rest for 15 - 20 minutes. Remove side from pan and slice torta then serve.

TORTA SALATA DI BROCCOLO ROMANESCO E MASCARPONE (ROMANESCO AND MASCARPONE QUICHE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch quiche pan.
• Line the bottom and sides of the quiche pan with puff pastry; prick it all over with a fork. Sprinkle 1 tablespoon Pecorino cheese over the pastry and scatter Brie cheese cubes on top. Place in the refrigerator.
• Place 6 Romanesco florets in a small bowl; reserve. Coarsely chop remaining florets.
• Combine chopped florets, remaining 1 tablespoon Pecorino cheese, mascarpone cheese, eggs, 1/3 cup plus 1 1/2 tablespoon milk, and garlic in a food processor; pulse until grainy. Season with salt, pepper, and chile pepper. Spread over the cheese and pastry.
• Bake in the preheated oven until edges are set, about 25 minutes. Remove from oven and arrange reserved Romanesco florets on top, pressing them in lightly into place. Return to the oven and continue baking until center is set, about 25 minutes more. Let cool slightly before serving, about 10 minutes.

TORTA SALATA AI FAGIOLINI

Steps:

• Lavate e spuntate i fagiolini, fate bollire l’acqua in una pentola, aggiungete il sale e fate bollire i fagiolini per 8/10 minuti circa. Scolate e tenete da parte. Preparare ora la pasta brisee In una ciotola disporre la farina con al centro il burro ed il sale, lavorate il composto con la punta delle dita fino a renderlo granuloso. Aggiungete man mano l’acqua fredda e lavorate l’impasto Formare una palla, avvolgetelo nella pellicola e fate riposare in frigo per 30 minuti Preparate il ripieno mettendo in una ciotola lo yogurt, la ricotta, le uova, il latte, il sale e lo zafferano. Mescolate fino a formare una crema, poi aggiungete il formaggio grattugiato Stendere quindi la pasta brisèe su una spianatoia infarinata, sollevatela con l’aiuto di un mattarello ,foderate uno stampo imburrato e bucherellate con i rebbi di una forchetta. Adagiate sulla base un primo strato di fagiolini, poi ricoprite con metà composto, poi fagiolini Finire con la restante crema al formaggio e decorate la torta salata disponendo i fagiolini a raggiera su tutta la superficie Cuocere la Torta salata con i fagiolini a 180° per 30 minuti.