Torta Rustica

Name: Torta Rustica
Ingredients: Sour Cream Pastry; 1/4 lb. Prosciutto, sliced paper thin; 2 (10 oz. each) pkg. fresh spinach or 2 (10 oz.) each frozen, chopped spinach, defrosted and drained; 1/4 c. chopped parsley; 4 scallions, chopped; 1 clove garlic, minced; salt and freshly ground black pepper; 1 lb. Ricotta cheese; 1 (4 oz.) jar whole pimientos; 6 hard-cooked egg yolks, sieved; 1 Tbsp. heavy cream

11 ingredients

2 steps

Ingredients

Sour Cream Pastry
1/4 lb. Prosciutto, sliced paper thin
2 (10 oz. each) pkg. fresh spinach or 2 (10 oz.) each frozen, chopped spinach, defrosted and drained
1/4 c. chopped parsley
4 scallions, chopped
1 clove garlic, minced
salt and freshly ground black pepper
1 lb. Ricotta cheese
1 (4 oz.) jar whole pimientos
6 hard-cooked egg yolks, sieved
1 Tbsp. heavy cream

Directions

1

Line bottom and sides of a 9-inch spring-form pan with 2/3 of the Sour Cream Pastry.
2

With half the Prosciutto, make a layer on the bottom of the pastry shell, overlapping slices, if necessary.