GLUTEN-FREE RICOTTA, CAVOLO NERO AND SALAMI TORTA
For a slice of Italy at home, go no further than our Ricotta, Cavolo Nero and Salami Torta.
Filled with classic Italian flavours and encased in our Revenge Gluten-free Cream Cheese Pastry it’s perfect with a salad for lunch or dinner and could even wing it for brunch, perhaps replacing the salami for bacon or speck.
It can be made hours ahead and reheated in the oven and is still delicious at room temperature, making it ideal for picnicking on a red and white checked cloth with a small glass of vino.
Buon Appetito,
Rosie
RICOTTA, CAVOLO NERO AND SALAMI TORTA
Serves 6-8
Pastry
1 Recipe Revenge Gluten-free Cream Cheese Pastry
Filling
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
¾ bunch cavolo nero, spines removed, finely chopped
Pinch chilli flakes
450 gm fresh, full fat ricotta
2 tablespoons freshly grated parmesan
4 eggs, whisked
120 gm salami, cubed
Pinch nutmeg
Salt and freshly ground black pepper
Milk or an egg, whisked, for brushing
Heat the olive oil in a frying pan and saute the onion, garlic, cavolo nero and chilli flakes until the onion is cooked but not coloured. Allow to cool.
Mix the ricotta in a large bowl until smooth. Add the parmesan and eggs and mix well. Add the salami and the cooled onion mixture, season and mix well. Set aside.
To Assemble and Cook
Preheat oven to 200°C. Line the base of a 22cm cake or tart tin or ring with baking paper. Place in the oven an oven tray large enough to accommodate the cake or tart tin.
In between two sheets of baking paper, roll out pastry to 3mm thick, sprinkling with gluten-free flour as necessary.
Line the prepared tin with pastry, trimming it so that the pastry comes around 6cm up the sides. Use the reserved pastry to make strips 2cm wide for the lattice top of the torta.
Transfer the filling to the pastry lined tin and smooth the top.
Place the reserved pastry strips, in lattice pattern on top of the filling and brush with milk or whisked egg.
Place onto the hot baking tray in the oven and bake for 40 minutes or until cooked through and golden brown on top.
Allow to rest for 5 minutes before turning out onto a platter to serve.