Sausage Roasted Red Pepper And Spinach Torta Rustica Recipes

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• Preheat oven to 350 degrees. Butter 8x8 inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach, toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage, saute until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.
• Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over top.
• Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• Preheat oven to 350°F
• Butter 8x8x2-inch baking dish.
• Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• Melt 1 tablespoon butter in large pot over medium-high heat.
• Add spinach; toss until just wilted, about 3 minutes.
• Transfer spinach to strainer; cool.
• Squeeze spinach dry; transfer to medium bowl.
• Heat same pot over medium-high heat.
• Add sausage; sauté until cooked through, breaking up, about 7 minutes.
• Mix into spinach - 1 cup cheese and peppers.
• Spread atop baguette slices in bottom of dish.
• Whisk eggs in medium bowl to blend.
• Whisk in last 4 ingredients.
• Pour over spinach mixture and stir lightly with fork to distribute evenly.
• Sprinkle remaining 1/2 cup cheese over.
• Bake torta until puffed and golden and center is set, about 55 minutes.
• Remove from oven and let rest 15 minutes before serving.
• Serve with Hash Browns and a nice fruit salad.& enjoy!

ROASTED SAUSAGES, PEPPERS, AND ONIONS AND CHEESY BREAD WITH BLACK PEPPER

Steps:

• Preheat oven to 425 degrees F.
• Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
• While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
• Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.
• Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.

SAUSAGE AND PEPPERS RUSTICA

Steps:

• Boil sausages in water until cooked through, approximately 25-30 minutes. Drain and cool slightly until easy to handle.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet with deep sides, heat olive oil.
• Cut sausages into about 1/2 inch rings and place in skillet to lightly brown.
• When the sausages are browned to your liking, add in the bag of frozen peppers and onions (no need to thaw ahead). Cook and stir until peppers are thawed and heated through (there will be liquid, this is ok).
• Add in the spaghetti sauce and cook until heated through and peppers and onions are tender.
• Add pasta and toss to coat.
• Serve with grated parmesan cheese. Enjoy!

TANTALIZING TORTA RUSTICA

Steps:

• Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only.
• Add enough ice water to form a dough that comes cleanly away from the bowl.
• Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
• Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy.
• Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
• Add the egg and continue to blend until a paste is formed.
• Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
• Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
• Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs.
• Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour.
• Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy.
• Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
• You can layer the torta whatever way you like - be creative!
• Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust.
• Brush the top of the pastry with milk.
• Bake at 375F for 50-60 minutes until golden.
• Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.

TORTA RUSTICA WITH RICOTTA AND SPINACH

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA

Steps:

• 1. Preheat oven to 350°F. 2. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. 3. Melt 1 tablespoon butter in large pot over medium-high heat. 4. Add spinach; toss until just wilted, about 3 minutes. 5. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl. 6. Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. 7. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. 8. Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. 9. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. 10. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.