Torta rustica

Yield: 1 servings

Measure Ingredient
1 pounds Frozen, unbaked bread dough,
\N \N Thawed
1 pounds Sliced ham
1 pounds Mozarella
14½ ounce Can roasted red peppers
13 ounces Jar marinated artichoke
\N \N Hearts, sliced
5 \N Hard-cooked eggs, peeled
20 ounces Pkg frozen spinach, thawed,
\N \N Water squeezed out
¼ pounds Proscuitto, thinly sliced
½ pounds Provolone cheese
1½ cup Ricotta cheese
2 tablespoons Chopped fresh herbs
¼ large Salami
1 \N Egg, beaten
\N \N Salt & pepper to taste

Preheat oven to 375 degrees. Butter a 4 x 10 inch loaf pan.

On a floured board, roll out the bread dough to a square large enough to line the pan, with enough excess crust to drape over the edge.

In the bottom of the pan and on top of the dough, place a layer of half the ham. Top the ham with a layer of a quarter of the mozzarella. Lay half the peppers to cover the mozzarella, sprinkle half the artichokes over the peppers. In the center, line the eggs lengthwise down the middle. On both sides of the egg put half the spinach. Sprinkle with salt and pepper. Cover the egg and spinach with a layer of all the proscuitto. Spread all the ricotta over the top of the proscuitto and sprinkle with the herbs. Top with the sliced salami.

Repeat layers with remaining ham, mozarella, pepper, artichokes and ending with the mozarella. Fold the excess dough over the top of the layers to cover. Brush with beaten egg.

Bake for 40 minutes until golden brown. When cooled, cover and place in refrigerator.

To serve, remove the torta from the refrigerator and let it come to room temperature. Unmold and serve in 1" slices.

Per serving: 804 calories; 57 g protein; 42 g carbohydrate; 42 g fat (21 sat; 16 monounsat; 5 polyunsat); 272 mg cholesterol; 2,171 mg sodium; 51 percent calories from fat.

From Peg Tomlinson in The Sacramento Bee, Apr 12, '95.

Submitted By TERRI WOLTMON On 04-13-95

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