Cook N Bake Italian Series: Torta Rustica alle Zucchine

Cook N Bake Italian Series: Torta Rustica alle Zucchine

…Now that the Fourth of July has come and gone, leaving us filled with a belly full of hamburgers, hot dogs, chips, your body may be screaming for some healthy relief.  When a quick and easy salad doesn’t seem to do the trick, Rometti has a fresh, delicious dish that will still satisfy your palate and your veggie craving: the Torta Rustica alle Zucchine (“Rustic Zucchini Pie”). This pie is both a great dish hot, as it is cold, and don’t forget zucchini is seasonal so not only is it light on your stomach, it’s also light on your wallet!

Torta rustica in Italy is essentially a “torta salata”, a salty pie, very similar to the French Quiche.  The main ingredient  of the quiche differs in that heavy cooking cream is used.  In some cases the Italian torta salata might still use cooking cream, however it is more often replaced by cheese.  Based on some traditions the torta salata may also have an additional sheet of puff pastry on top.

Kids usually love this recipe (which is a good trick for them to intake their vegetables). It’s perfect for a quiet family dinner but also a great unexpected treat for parties and gatherings.

Ingredients:

1 puff pastry sheet

5 eggs

3 zucchini

4 tbsp grated Parmisean Cheese

5 slices of Prosciutto Crudo

3.5 oz (100 gr) of fat-free Philadelphia cheese

Salt and pepper

Remove the seeds from the zucchini and cut them in small dices (the seeds would make the zucchini too watery while cooking). Stir-fry them in a pan with some extra virgin olive oil, salt and pepper. It’s better to use a high flame to cook them quickly and make them crispy. Cut the prosciutto crudo in small stripes and add them to the zucchini. Sizzle them in a pan for two minutes.

In a bowl, beat the eggs and then add the Philadelphia cheese, the Parmeasan cheese, salt and pepper.

Take the puff pastry sheet and lay it without removing the parchment paper which it came with in a baking tin, leaving the excess pastry on the outside of the tin. Don’t forget to use a fork to punch some little holes at the bottom! Put the zucchini and the prosciutto crudo inside the puff pastry, then add the eggs and the Philadelphia cheese.
Turn the edges of the puff pastry inside and put it in the oven at 392 F (200 C) for 30 minutes, until the puff party becomes golden.
ENJOY! ~

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