Torta Rustica Salata
Torta Rustica Salata

Hi everyone, I hope you are having an amazing day. Today, I will show you a way to make a distinctive dish, torta rustica salata. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Torta Rustica Salata is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Torta Rustica Salata is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have torta rustica salata using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Torta Rustica Salata:
  1. 200 g Speck
  2. 110 g Potatoes
  3. 160 g Cheese
  4. Puff pastry
  5. Salt
  6. Pepper
Instructions to make Torta Rustica Salata:
  1. Wash then peel the potato, and cut it into thin slices of about 2-3 mm with a mandolin or knife; transfer the slices into a bowl full of fresh water to prevent them from blackening
  2. Take the speck and reduce it to 3-4 mm strips, cut it into strips then reduce it to cubes of about 1 cm. Cut cheese as well into diced.
  3. Cut dough with diameter size of your baking tray and keep the excess of dough aside. Knead the advanced dough by hand to re-compact it Starting from the united part, begin to roll the cord on itself in order to create a braided motif. Roll the string inside the pan gradually to create the edge of your rustic savory pie. When you are done, seal the ends
  4. Preheat the oven to 190 °C in static mode. Fill the prepared baking dish, lay the strips of speck on the bottom then cover with diced cheese
  5. Finally spread the slices of potatoes drained from the cold water over the entire surface soak, overlapping them slightly to carefully cover the entire surface, add salt and pepper to taste Bake the cake in a preheated static oven for 60 minutes at 190 °C
  6. Buon Appetito! @massichefchannel

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