Sicily Torta Rustica

Name: Sicily Torta Rustica
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, chopped; 1/2 lb Italian turkey sausage link, sliced; 1 (32 ounce) container part-skim ricotta cheese; 3 eggs, beaten; 1/2 lb sliced provolone cheese, cut into strips; 1/4 lb prosciutto, diced; 1/3 cup grated parmesan cheese; 1 teaspoon salt; 1 (2 count) package refrigerated ready-to-use pie crusts; 1 egg yolk, beaten

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/2 lb Italian turkey sausage link, sliced
1 (32 ounce) container part-skim ricotta cheese
3 eggs, beaten
1/2 lb sliced provolone cheese, cut into strips
1/4 lb prosciutto, diced
1/3 cup grated parmesan cheese
1 teaspoon salt
1 (2 count) package refrigerated ready-to-use pie crusts
1 egg yolk, beaten

Directions

1

Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
2

Heat oil in medium-size nonstick skillet over medium heat.
3

Add onion and garlic; saute for 5 minutes. Add sausage slices; saute until cooked through, about 10 minutes. Remove skillet from the heat.
4

Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
5

Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
6

Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
7

Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
8

Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.