| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy, Grains | Italian | Appetizers, Meats, Vegetables, Italian, Wrv | 12 | Servings |
INGREDIENTS
| 1/3 | c | Warm water; (105-115~) |
| 1 | pk | Active dry yeast |
| 1 | ts | Sugar |
| 2 | lg | Eggs |
| 2 | tb | Olive oil |
| 2 | c | Unsifted all-purpose flour |
| 1 | ts | Salt |
| 1/4 | c | Parmesan; grate |
| 10 | oz | Frozen chopped spinach; thaw |
| 15 | oz | Part-skim ricotta cheese |
| 3/4 | c | Asiago cheese; grate |
| 1/4 | c | Parmesan; grate |
| 1 | c | Fresh basil; julienne |
| 1/2 | ts | Fresh ground pepper |
| 1 | lg | Egg; beaten |
| 1/4 | lb | Sliced Genoa salami; julienne |
| 3 | oz | Mozzarella cheese; dice fine |
| 2 | Plum tomatoes; seed; dice | |
| Oil for greasing pan |
INSTRUCTIONS
DOUGH FILLING DOUGH-In small glass measure, combine the water, yeast and sugar; mix well. Let sit 4 minutes or until foamy. Add eggs and oil to yeast mixture; with fork, mix well. In food processor, combine flour, salt and Parmesan; with machine running, pour in yeast mixture through feed tube. Process until dough forms a ball. Process 1 minute to knead. Flour large plastic food storage bag; add dough. Seal bag; place in bowl. Let dough rise in warm place 1 hour or until doubled in bulk. FILLING-Squeeze spinach dry. In medium bowl, combine spinach, ricotta, 1/2 c Asiago cheese, Parmesan, basil, pepper and half the beaten egg; mix well. With oil, generously grease 13" pizza pan. Punch down dough. Set aside 1/2 c dough. On floured surface, roll remaining dough to a 14" round. Drape over rolling pin and unroll onto pan (dough will drape over edges of pan.) Sprinkle salami over dough, leaving 2" from edges uncovered. Evenly spread ricotta mixture over salami; sprinkle with remaining Asiago. Sprinkle with mozzarella and tomatoes. Divide reserved dough into 6 equal pieces. Roll each to a 10" rope; lay ropes across filling and crimp to make a lattice. Fold dough up onto filling and crimp to make a raised edge similar to pie edge. Side of torta should be about 2" high. (Torta will look like a basket.) Brush lattice and edge of dough with reserved egg. Bake torta 25 to 30 minutes or until well browned. Cool in pan on rack 10 minutes. Carefully slide torta off pan onto rack. Serve slightly warm or at room temperature. 259 cal 13 gr fat; 45% fat. Source: McCall Magazine. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 06, 1998
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