Torta Rustica, ethnic treat

torta_rustica

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

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Peanut noodles, meatless option

peanut_noodles

Peanut noodles (read here other news about noodles) are an easy option to prepare for those who don’t eat meat or just and want a change from the regular pasta with chickenbeef, or shrimp.

The recipe requires 8 ounces ofspaghetti , 1 bunchgreen onions, with the white parts only sliced, 2 tablespoonssesame oil , 1 teaspoonminced fresh ginger root ,1/3 cuppeanut butter,1/4 cupsoy sauce, 1/4 cuphot water, 1 tablespooncider vinegar, 1 teaspoonwhite sugar, and 1/4 teaspooncrushed red pepper flakes.

To prepare, first cook the pasta in a large pot of salted boiling water until done. Add a few drops of oil to the water to prevent pasta sticking while cooking. Drain when cooked.

Heat oil in a skillet and add onions, cooking until tender. Add ginger and cook for a few minutes. Next mix in the peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from the flame. Add the noodles to the peanut sauce and toss. Serve.

It is also possible to add other vegetables to this recipe. Some vegetable options include broccoli,shredded cabbageshredded carrotscucumberred peppersbean sproutskalebaby corn, and fried tofu cubes.

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Tiella, Italian pie

tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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