Torta Rustica
It's famous for including almost every filling—hot dog, ham, pierna (marinated, uncured pig leg), head cheese, scrambled or fried egg, chorizo, and chicken or beef milanesa —all piled into one huge sandwich.
Recipe Summary Torta Rustica
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Ingredients | What Is In A Torta Cubana2 ¼ cups all-purpose flour¾ cup cornmeal½ teaspoon salt¾ cup butter, diced2 eggs4 tablespoons cold water1 ½ cups ricotta cheese4 ounces feta cheese1 cup grated Parmesan cheese1 egg¼ cup chopped parsley2 tablespoons chopped fresh basil2 teaspoons chopped fresh oregano2 cups shredded mozzarella cheese½ pound ham slices1 (10 ounce) package frozen chopped spinach, thawed and drained½ (16 ounce) jar roasted red peppers, drained and patted dry1 eggDirectionsMix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.Info | What Is In A Torta CubanaServings: 8 Yield: 1 9-inch pie
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