Italian Torta Rustica

Name: Italian Torta Rustica
Ingredients: 1 1/4 teaspoon dry yeast; 1 1/4 cups warm water, 115F; 3 1/4 cups all-purpose white flour; 1 teaspoon salt; 1/4 cup extra virgin olive oil; 1 pound ricotta, drained in a cheesecloth-lined strainer overnight; 1 1/2 pound greens, Swiss chard, spinach, mustard green, escarole, beet greens, stems removed; 1 pound mushrooms, thinly sliced; 4 cloves garlic, minced; Salt and freshly ground black pepper; 2 red bell peppers, cored, seeded, thinly sliced; 2 medium yellow onions, thinly sliced 1 egg, lightly beaten; 3/4 pound mozzarella, grated 1/2 pound fontina cheese, grated; 3/4 pound assorted thinly sliced meats, prosciutto, salami, capocollo, mortadella

www.joanneweir.com

Experience the rich flavors of Italian Torta Rustica, a delicious main dish perfect for gatherings. Savor ricotta, fresh greens, and assorted meats in this traditional recipe. Servings: 10.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.

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Ingredients

1 1/4 teaspoon dry yeast
1 1/4 cups warm water, 115F
3 1/4 cups all-purpose white flour
1 teaspoon salt
1/4 cup extra virgin olive oil
1 pound ricotta, drained in a cheesecloth-lined strainer overnight
1 1/2 pound greens, Swiss chard, spinach, mustard green, escarole, beet greens, stems removed
1 pound mushrooms, thinly sliced
4 cloves garlic, minced
Salt and freshly ground black pepper
2 red bell peppers, cored, seeded, thinly sliced
2 medium yellow onions, thinly sliced 1 egg, lightly beaten
3/4 pound mozzarella, grated 1/2 pound fontina cheese, grated
3/4 pound assorted thinly sliced meats, prosciutto, salami, capocollo, mortadella