Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup unsalted butter, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb mushrooms, sliced
- 1/2 lb Taleggio cheese, rind removed and diced
Special equipment needed:
- 9-inch springform pan
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, cornmeal, salt, and black pepper.
3. Add the softened butter and mix until the mixture resembles coarse crumbs.
4. Add the grated Parmesan cheese, milk, and egg. Mix until the dough comes together.
5. On a floured surface, roll out the dough to fit the 9-inch springform pan. Press the dough into the bottom and up the sides of the pan.
6. In a large skillet, sauté the mushrooms until they release their liquid and are tender. Season with salt and pepper to taste.
7. Spread the mushrooms evenly over the dough.
8. Sprinkle the diced Taleggio cheese over the mushrooms.
9. Bake the torta for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the torta cool for 10 minutes before removing it from the pan.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 370
- Fat: 25g
- Carbohydrates: 26g
- Protein: 12g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta.
- Taleggio cheese can be substituted with Brie or Camembert cheese.
Variations:
- Add cooked bacon or pancetta to the mushroom filling for added flavor.
- Use different types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.
Tips and tricks:
- Make sure to let the torta 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 any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the torta in a preheated 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 mushrooms as a garnish.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Sliced mushrooms
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
Troubleshooting advice:
- If the dough is too dry, add a little more milk until it comes together.
- If the torta is browning too quickly, cover it with foil and continue baking until the cheese is melted and bubbly.
Food safety advice:
- Make sure to cook the mushrooms thoroughly before adding them to the torta.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Torta alla Monferrina is a traditional Italian dish from the Piedmont region of Italy. It is typically made with a cornmeal crust and filled with a variety of ingredients, such as cheese, vegetables, or meat.
Flavor profiles:
- The cornmeal crust adds a slightly sweet and nutty flavor to the torta, while the mushrooms and Taleggio cheese add a savory and earthy flavor.
Serving suggestions:
- Serve the torta as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian