Spice 09-06-99 6:34 AM
Torta Rustica Recipes by Spice
1 pkg. yeast roll mix (including 1 egg and water as specified on box)
1 lb. mild Italian sausage
1 bunch fresh parsley
13 oz. can chopped tomatoes
1 8 oz. pkg. shredded Parmesan cheese
Prepare roll mix as directed on box through and including first rising.
While dough is rising, remove casing from sausage and cook until very well done and drain off grease.
After mix has risen once, punch down.
Divide dough in half; roll dough to cover bottom of spring-form pan or angel food cake pan (if angel food pan, cut out center to fit).
Add sausage, chopped parsley, drained tomatoes and shredded cheese.
Cover with remaining dough.
Remaining dough can be rolled and placed on top of filling or rolled and cut in circles with a glass as you would for biscuits, arranging circles so that they overlap slightly and cover all of filling.
Cover torta and set in warm place until puffy, 30 to 40 minutes.
Brush top with lightly beaten egg; place on lowest oven rack and bake at 350 degrees for 35 to 40 minutes or until richly browned.
Cool on wire rack for 5 minutes; remove promptly from pan.
Serve warm, at room temperature, or cool; cover and refrigerate.
To reheat, wrap in foil and bake for 35 to 40 minutes again at 350 degrees.
Pastry for 2-crust 9" pie
16-ounce container ricotta cheese
4 ounces (1 cup) shredded pepato cheese OR 4 ounces shredded Asiago cheese combined with 1 teaspoon coarsely crushed peppercorns
1/2 cup grated Parmesan cheese
10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup seasoned bread crumbs
1/4 cup sun-dried tomatoes, drained and coarsely chopped1 teaspoon dried
basil OR1 tablespoon finely chopped fresh basil
Preheat oven to 425 degrees F.
Arrange one piecrust in 9-inch pie pan.
Lightly beat 1 egg, brush half egg over bottom of crust and set aside other half.
In large bowl, combine remaining 3 eggs, ricotta, pepato and Parmesan cheese and basil, mix until well blended.
Stir in spinach, bread crumbs and tomatoes.
Scrape mixture into prepared piecrust, smooth top to make an even layer.
Place second piecrust over filling, brush remaining beaten egg overtop.
Flute edge and seal.
Bake pie 15 minutes.
Reduce oven temperature to 375 degrees F, bake 20 minutes longer, or until golden brown.
Cool pie in pan on wire rack at least 30 minutes before cutting.
Serve warm or at room temperature.
Makes 6 servings
Torta Rustica (Tourtire)
Yield: 1 pie
1 double crust pastry
1/3 lb veal
l/3 lb beef
1/3 lb pork
1 medium onion; minced
1/4 c water
2 slices bread; or 1 small potato; boiled & mashed
3/4 ts salt
1/4 ts pepper
1/8 ts cloves, ground
1/8 ts cinnamon, ground
Preheat oven to 425 F.
Prepare pastry, Reserving some for top crust and line 9" pie plate with remainder.
Brown meat and drain fat.
Add onion and spices.
Crumb bread (or mash potato); mix in water and fold in meat mixture, check spices.
Cool and place mixture into uncooked pie shell.
Cover with top crust, seal and flute edge.
Bake until browned.
Baked toutiere may be frozen.
To serve, reheat in a moderate oven about 30 minutes.
Torta Rustica (Que'bec Tourti`ere)
Lard pastry for a double-crust 9" pie
1 lb lean ground pork
1 medium onion, chopped
1/4 cup boiling water
pinch ground cloves
1/2 tsp savory
Salt and pepper
Preheat oven to 375.
Mix meat, onion and spices in a saucepan.
Add boiling water.
Simmer, uncovered, for 20 minutes, stirring occasionally; skim off any fat.
Roll out half pastry and line a 9" pie plate.
Place filling in pie plate and cover with remaining pastry and prick with a fork.
Bake for 30 minutes or until golden. Serve hot or cold.
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