Try This Recipe from My New Menu This Weekend At IL MITO ENOTECA!
My Dear Foodies,
To tempt your taste buds, it is my honor to share with you an upcoming addition to my dinner menu at IL MITO ENOTECA - the Italian answer to a Cheese Tart with Chef Feker’s unique twist — a ricotta cheese quiche with prosciutto, mushrooms, artichoke hearts, mozzarella and Parmigiano.
Join me at your home away from home, on Saturday, November 14 to be one of the first to taste my new culinary creations AND help in celebrating 3 years of passion building and soul feeding at IL MITO (located at 6913 W. North Ave in Wauwatosa... to make a reservation today, call us at 414-443-1414)!
TORTA RUSTICA
INGREDIENTS:
•2 cups all purpose flour
•1/2 cup sugar
•1 teaspoon salt
•1 1/4 teaspoons ground black pepper
•6 egg yolks
•1/4 cup cold water
•1/4 pound sweet butter
•1/2 pound fresh sheep milk ricotta cheese
•1/4 pound prosciutto, sliced, coarsely chopped
•1/2 pound genoa salami, sliced, chopped
•4 hard boiled eggs, sliced
•1/2 pound fresh mozzarella, diced, 1/4-inch pieces
•1/4 cup grated pecorino romano cheese
•Olive oil
•10-inch springform pan
PREPARATION:
•Preheat oven to 375 degrees.
•In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed.
Remove the dough and, on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic and refrigerate.
•In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and Romano cheese into a batter. Refrigerate while you prepare the pastry shell.
•Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the inside of the spring form pan with olive oil and transfer the rolled out circle of dough to the pan. Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly. Spread the sliced eggs over the top. Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough together to seal the edge completely. Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked. Remove from the oven, allow cooling for 10 minutes, running a sharp knife around the edge to loosen the crust from the pan, and open the spring form pan. Continue to cool completely before serving at room temperature.
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