Pi Day Green Torta

This recipe is adapted from David Tanis’s Torta Pasqualina recipe for New York Times Cooking.

 

 

Pi Day Green Torta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Pi Day Green Torta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Servings Prep Time
10-12 slices 45 minutes
Cook Time
45 minutes
Ingredients
Dough
Filling
Servings: slices
Units:
Instructions
Make the dough
  1. Make the dough: Put flour in a large mixing bowl. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball.
  2. Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
Make the filling
  1. Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well.
  2. Coarsely chop greens, add to mixture and cook until just beginning to wilt. Turn off heat.
  3. Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
  4. Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top.
  5. Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan.
  6. Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Using a paring knife, make 2 or 3 steam vents.
  7. Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe

Lemon Roasted Salsify

Lemon Roasted Salsify
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Lemon Roasted Salsify
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
40 minutes 5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. Prepare salsify by rinsing thoroughly. Peel and cut into 2” pieces. (You may want to use gloves because salsify tends to be sticky.) Place salsify in a large mixing bowl.
  4. Add olive oil, lemon zest, salt and pepper to the bowl. Toss to evenly coat the salsify.
  5. Transfer salsify to a parchment lined sheet tray and roast for 30 minutes.
  6. Remove salsify from the oven and sprinkle with parsley.
  7. Roast for another 10 minutes.
  8. Cool for 5 minutes. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Sauteed Romanesco

Sauteed Romanesco
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Sauteed Romanesco
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Prepare the romanesco by cutting off the florets, like you would broccoli. Set aside.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Add shallot to the pan and cook for 1 minute while constantly stirring.
  5. Add romanesco to the pan and cook, without agitating for 2‐3 minutes. The goal is to create a nice sear on the vegetable.
  6. Continue cooking for 7‐8 minutes, stirring often.
  7. Add almonds and cherries to the pan and cook for an additional 5 minutes.
  8. Season with salt and pepper. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Tostada Salad with Salsa Verde

Tostada Salad with Salsa Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe