Lunch (per my previous post today) was a treat for the taste buds and the recipe for the Torta Rustica-which literally means- rustic pie.
A few tips on Torta Rustica-this recipe contains spinach but you can substitute swiss chard or make a torta rustica using grilled eggplant and/or mushrooms.. my favorite is the spinach one. We made the puff pastry crust but it is quite time consuming so I am going to recommend that you purchase a high quality (one that contains NO hydrogenated fats). If you would like to make your own puff pastry email me for the recipe at: firstname.lastname@example.org and put ‘puff pastry’ in the subject.
And ohh can’t forget the Pecorino wine we chose..it complemented this dish so well.
*1 ready made puff pastry for a crust
* 1 lb of fresh or frozen spinach-washed and chopped
*1/2 cup grated parmigiana-reggiano cheese
*1/2 lb fresh ricotta cheese
*2 cloves garlic
*2 tblsps extra virgin olive oil
Unroll crust and place in pie or torte pan-greased with butter. Place olive oil in saute pan with 2 peeled whole cloves of garlic. Saute till just about golden. Then place in chopped spinach. Saute till cooked. Remove garlic cloves, salt to taste. Place fresh ricotta in a bowl and place in spinach, grated parmigiana-reggiano cheese. stir till well blended.
Place mixture into crust. Place in oven. Bake for 30 minutes or until crust is golden.
Mangia Bene, Vivi Bene, Maria
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