Recipe by Susan Zeman
"This is an Italian family recipe handed down from my late aunt, who passed away quite a few years ago."
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unsifted all-purpose flour
eggs, lightly beaten
sweet Italian sausage
1 1/2 pounds
shredded mozzarella cheese
grated Parmesan cheese
chopped fresh parsley
8 thin slices
hard-cooked eggs, sliced
butter, melted and cooled to lukewarm
I'm not sure how to rate this because while I like it well enough, it is a heavy and very filling dish, and this makes a lot! I think I'd like some veggies in this thing, but I don't know if torta's usually do, so for all I know they are all heavy. The pastry is very easy, but it does turn out pretty sticky so be prepared to use a lot of flour when rolling out. The directions are on target, and mine was done in the time frame. I really am not a fan of the eggs in this, though. They look pretty but they taste dry to me so I'd leave them out next time. This is definitely a dish you want to serve with something light, like a salad, as one slice is definitely plenty. Bf loved this--probably bc of all the meat in it! Thanks for the recipe.
This recipe is very similar to one I had in my folder.
I needed to search as the original recipe became wet and oh well you know water and ink are ;-)
Though this recipe isn't exactly like the one I had, I was able to substitute the ingredients. I like using low fat to fat free ricotta and mozzarella. I also added fresh tomatoes, spinach, lean turkey sausage and I did use prosciutto, thinly sliced salami. You really can substitute ingredients for lower fat, sodium, etc., even use egg whites instead of whole eggs. It comes out a much lighter dish and not heavy at all and very delicious. It has pleased many I have served it too.
* Percent Daily Values are based on a 2,000 calorie diet.
Sue's Torta Rustica
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 380
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