Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 3 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 medium zucchinis, sliced thinly
- 8 oz. fresh mozzarella cheese, sliced
- 1/4 cup chopped fresh basil
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, cornmeal, Parmesan cheese, baking powder, and salt.
3. In a separate bowl, beat the eggs and then add in the olive oil and milk. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour half of the batter into the prepared pan.
6. Layer the zucchini slices and mozzarella cheese on top of the batter.
7. Pour the remaining batter over the zucchini and mozzarella.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the torta cool for 10 minutes before removing it from the pan.
10. Garnish with chopped basil and serve.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 21g
Protein: 12g
Sodium: 420mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Cornmeal can be substituted with semolina flour or polenta.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
- Olive oil can be substituted with vegetable oil or melted butter.
- Zucchini can be substituted with yellow squash or eggplant.
- Fresh mozzarella cheese can be substituted with shredded mozzarella cheese or provolone cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Add sautéed mushrooms or onions for extra texture.
Tips and tricks:
- Make sure to slice the zucchini thinly for even cooking.
- Use fresh mozzarella cheese for a creamier texture.
- 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:
Leftovers can be stored 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 a sprinkle of chopped basil on top.
Garnishes:
Chopped fresh basil
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of white wine for a refreshing drink.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the torta is too dry, add a little more milk to the batter.
- If the torta is too wet, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the torta thoroughly to prevent foodborne illness.
- Store 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 cornmeal and filled with vegetables and cheese.
Flavor profiles:
Savory, cheesy, and slightly sweet from the cornmeal.
Serving suggestions:
Serve the torta as a main dish for lunch or dinner.
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Region: Italian