Sicily Torta Rustica
Indulge in the savory flavors of Italy with this traditional Sicily Torta Rustica—a hearty, rustic pie that's as beautiful as it is delicious. Featuring a buttery, flaky homemade crust and a rich filling of creamy ricotta, melty mozzarella, and sharp parmesan, this recipe combines the smokiness of prosciutto and salami with the freshness of sautéed spinach. A hint of nutmeg and black pepper adds aromatic depth, while the golden, rustic folds of the crust make it a stunning centerpiece for any gathering. Perfect for brunch, dinner, or as a crowd-pleasing appetizer, this rustic Italian pie is served warm or at room temperature for ultimate versatility. With its irresistible combination of savory cheeses, cured meats, and delicate crust, Sicily Torta Rustica is the perfect recipe to elevate your next meal.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams cold unsalted butter
- 1 teaspoon salt
- 60 milliliters cold water
- 250 grams ricotta cheese
- 50 grams parmesan cheese, grated
- 100 grams mozzarella cheese, shredded
- 100 grams prosciutto, chopped
- 100 grams salami, diced
- 150 grams spinach, fresh and chopped
- 1 large egg
- 1 large egg yolk
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, ground
- 1 tablespoon milk
Instructions
Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and add to the bowl. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
Prepare the filling: In a large skillet, heat the olive oil over medium heat. Sauté the chopped spinach until wilted, then remove from heat and allow to cool slightly.
In a large bowl, mix the ricotta cheese, parmesan cheese, mozzarella cheese, prosciutto, salami, sautéed spinach, black pepper, and ground nutmeg. Add the egg and stir until well combined.
Roll out the chilled dough on a floured surface into a large circle, about 12 inches (30 cm) in diameter. Carefully transfer the dough into a 9-inch (23 cm) pie dish, letting the edges hang over the sides.
Fill the crust with the cheese and meat mixture, spreading it evenly.
Fold the overhanging edges of the dough over the filling, leaving the center exposed. Brush the crust with the beaten egg yolk mixed with 1 tablespoon of milk to create a golden, shiny finish.
Bake the torta rustica in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is set.
Remove from the oven and let it cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
4035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.9 g | 343% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 8178 mg | 356% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 4.5 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2605 mg | 200% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2403 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
