Torta Rustica Recipe - Cooking Index
Torta Rustica Recipe - Cooking Index
| 1 | Active rapid-rise dry yeast - (1/4 oz) | |
| 1 1/4 cups | 296ml | Warm water |
| 1 tablespoon | 15ml | Margarine - melted |
| 1 teaspoon | 5ml | Salt - (optional) |
| 1 teaspoon | 5ml | Sugar |
| 3 cups | 187g / 6.6oz | Unbleached all-purpose flour - (to 3 1/4) |
| Olive oil cooking spray - as needed | ||
| 1 | White plastic trash bag (large) | |
| = (with no lettering) | ||
| 1 lb | 454g / 16oz | Italian turkey sausage |
| = (or New Mexican chicken and | ||
| Turkey sausage) | ||
| 1 | Onion - thinly sliced (large) | |
| 2 | Tomatoes - thinly sliced (medium) | |
| 2 teaspoons | 10ml | Crushed dried Italian herbs |
| 6 oz | 170g | Nonfat mozzarella cheese |
| 2 tablespoons | 30ml | Grated fresh Parmesan cheese |
In a large bowl, combine yeast and 1/4 cup warm water. Stir until dissolved. Stir in 1 cup warm water, melted margarine, salt (if using), and sugar. Gradually stir in 2 1/2 cups flour, blending until dough is smooth and elastic. Sprinkle half of remaining flour onto a board. Turn out dough and knead dough until smooth and elastic, adding rest of flour as needed.
Place dough in a large bowl sprayed with cooking spray. Turn dough to coat all sides. Place bowl in a large white plastic trash bag. Close with tie and set on kitchen counter for 30 to 40 minutes to allow dough to rise, until doubled.
Punch dough down, squeezing out air bubbles. Shape into a smooth ball. With a sharp knife, divide dough into 2 equal portions. On flour board, roll out one portion to a 9-inch round. Place in a 9- by 1 1/2-inch cake pan which has been lightly sprayed with cooking spray.
Meanwhile, remove casings from turkey sausage. Coarsely chop and saute over medium-low heat until sausage is browned. Drain sausage well on paper towels. Place sausage on bread round. Arrange onion and tomato slices over sausage. Sprinkle with herbs. Top with mozzarella and Parmesan cheese.
Preheat oven to 350 degrees. Adjust oven rack to lowest position. Roll out second portion of dough into a 9-inch square. Cut into 1-inch strips. Weave strips over filling in a lattice pattern, tucking ends of dough down around filling at the pan rim.
Bake for 35 to 40 minutes or until torta is richly browned. Cool in pan for 5 minutes. Loosen edges with a sharp knife. Remove from pan; cool on a wire rack. Serve warm or at room temperature. When ready to serve, slice into 8 wedges.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Low Fat Protein, 2 1/2 Carbohydrate (2 Bread/Starch, 2 Vegetable).
Nutrition Facts: 331 calories (24% calories from fat), 19 g protein, 9 g total fat, 1 g dietary fiber, 5 mg cholesterol, 229 mg sodium.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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