Ingredients with Measurements:
- 1 lb. of spinach, washed and chopped
- 1 lb. of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of all-purpose flour
- 4 eggs
- 1/2 cup of milk
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 5 minutes. Remove from heat and let cool.
3. In a mixing bowl, whisk together the ricotta cheese, grated Parmesan cheese, flour, eggs, and milk until smooth.
4. Add the cooled spinach to the ricotta mixture and stir until well combined. Season with salt and pepper to taste.
5. Grease the springform pan with olive oil and pour the mixture into the pan.
6. Bake for 45-50 minutes or until the top is golden brown and the center is set.
7. Let the torta cool for 10 minutes before removing it from the pan.
8. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 9g
Protein: 14g
Sodium: 350mg
Sugar: 2g
Substitutions for ingredients:
- Instead of spinach, you can use kale or Swiss chard.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add cooked bacon or pancetta for a meatier version.
- Add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different herbs like basil or oregano for a different flavor profile.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the ricotta mixture.
- Let the torta cool for 10 minutes before removing it from the pan to prevent it from falling apart.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and a drizzle of olive oil.
Garnishes:
- Fresh herbs like parsley or basil
- Shaved Parmesan cheese
Pairings:
- A crisp white wine like Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables like asparagus or Brussels sprouts
- A side salad with a vinaigrette dressing
Troubleshooting advice:
- If the torta is too wet, add more flour to the mixture.
- If the torta is too dry, add more milk to the mixture.
Food safety advice:
- Make sure to cook the torta until the center is set to prevent any foodborne illnesses.
Food history:
- Torta alla Monferrina is a traditional Italian dish from the Piedmont region.
Flavor profiles:
- Creamy, savory, and slightly salty.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian