Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/4 cup milk
Special Equipment Needed:
- 9-inch springform pan
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, olive oil, water, salt, pepper, and nutmeg. Mix until a dough forms.
3. On a floured surface, roll out the dough into a 12-inch circle.
4. Grease the springform pan with olive oil and place the dough in the pan, pressing it against the sides and bottom.
5. In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms, onion, garlic, salt, pepper, and nutmeg. Cook until the mushrooms are tender and the liquid has evaporated, about 10 minutes.
6. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, eggs, and milk. Mix until well combined.
7. Pour the mushroom mixture into the prepared crust, spreading it evenly. Pour the ricotta mixture on top of the mushrooms.
8. Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
9. Allow the torta to cool for 10 minutes before removing it from the pan.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 22g
Protein: 14g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of mushrooms can be used.
- Cottage cheese can be substituted for ricotta cheese.
- Swiss cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked spinach or kale to the mushroom mixture.
- Use a different type of cheese, such as feta or goat cheese.
- Add cooked bacon or sausage to the mushroom mixture.
Tips and Tricks:
- Make sure to press the dough against the sides and bottom of the pan to prevent any leaks.
- Allow the torta to cool for 10 minutes before removing it from the pan to prevent it from falling apart.
- Serve the torta warm or at room temperature.
Storage Instructions:
Store the 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, sliced tomatoes, or a drizzle of balsamic glaze.
Pairings:
Serve the torta with a side salad or roasted vegetables.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting Advice:
- If the crust is too dry, add a little more water to the dough.
- If the filling is too runny, add more ricotta cheese or eggs.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
- Store the torta in the refrigerator to prevent any bacterial growth.
Food History:
Torta Pasqualina is a traditional Italian Easter dish that originated in Liguria.
Flavor Profiles:
Savory, earthy, and cheesy.
Serving Suggestions:
Serve the torta as a main course for lunch or dinner.
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Region: Italian