ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
LAYERED VEGETABLE TORTE
Make and share this Layered Vegetable Torte recipe from Food.com.
Provided by mewack
Categories Savory Pies
Time 1h25m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 17
Steps:
- In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together.
- Knead the dough with your hands for 10 minutes; it will be quite tough.
- Wrap the dough in cling film and refrigerate for at least 1 hour.
- Sweat onion and garlic in a pan with a little olive oil.
- Add the crushed tomatoes and simmer for 30 minutes.
- Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
- Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
- Add sugar and vinegar to the tomato sauce and simmer until thick.
- Add the anchovies.
- Take ½ of the dough and roll out to a thickness of approximately 0.2mm.
- The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
- Place on greaseproof paper onto a baking tray.
- Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
- Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
- Repeat, and finish with a layer of eggplant.
- Roll the remaining dough out to a similar size and lay over the filling.
- Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
- Brush the torta with egg wash.
- Bake at 340ºF for 30-40 minutes.
- Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 242.7, Fat 8.2, SaturatedFat 2.6, Cholesterol 30.6, Sodium 281.1, Carbohydrate 33.3, Fiber 3.5, Sugar 5.2, Protein 9.3
ITALIAN VEGETABLE TORTE
Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration
Provided by TishT
Categories Lunch/Snacks
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF.
- Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
- Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
- Peel off the outer layer of the stems.
- Then cut the asparagus into 1" segments.
- Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
- Drain the asparagus and set aside.
- Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
- Increase the heat to medium and add the zucchini.
- Cook until the zucchini is soft and golden brown, stirring occasionally.
- Then add the garlic and cook for more 1 minute.
- Finally, add the spinach, mix it in, and cook until it is just wilted.
- Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
- Set aside to cool.
- Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
- Add the cheese and egg mixture to the cooled vegetables.
- Mix well and taste for seasoning.
- Grind some sea salt and black pepper to taste.
- Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
- Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
- The top should be light golden brown and the mixture still slightly wobbly in the center.
- Let the torte cool for 30 minutes.
- Then put it in the refrigerator for about 3 hours, until the torte has set.
- Serve with a leaf salad.
Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2
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