Ingredients with Measurements:
- 1 lb. broccoli florets, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp. nutmeg
- Salt and pepper, to taste
- 6 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 cup grated Pecorino Romano cheese
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped broccoli to the skillet and cook until tender, about 10 minutes. Season with salt, pepper, and nutmeg.
4. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped herbs, and cooked broccoli mixture.
5. In a separate mixing bowl, whisk together the eggs, milk, flour, and baking powder until smooth.
6. Add the egg mixture to the broccoli mixture and stir until well combined.
7. Line the bottom of the springform pan with parchment paper and grease the sides with olive oil.
8. Pour the broccoli and egg mixture into the prepared pan and smooth the top with a spatula.
9. Sprinkle the grated Pecorino Romano cheese over the top of the torta.
10. Bake the torta for 45-50 minutes, or until the top is golden brown and the center is set.
11. Let the torta cool for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 13g
- Protein: 18g
- Fiber: 3g
Substitutions for ingredients:
- Broccoli can be substituted with spinach or kale.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sun-dried tomatoes for a burst of flavor.
- Use different herbs, such as thyme or rosemary, for a different flavor profile.
Tips and tricks:
- Make sure to cook the broccoli until it is tender, but not mushy.
- Use fresh herbs for the best flavor.
- Let the torta cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the torta in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the torta on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve the torta with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the torta is too wet, add more flour to the egg mixture.
- If the torta is too dry, add more milk to the egg mixture.
Food safety advice:
- Make sure to cook the torta until the center is set and the top is golden brown.
- Store leftover torta in the refrigerator and reheat thoroughly before serving.
Food history:
- Torta Pasqualina is a traditional Italian Easter dish that originated in Liguria.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve the torta as a main dish for brunch or lunch.
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Region: Italian