recipe reviews for:

Torta Rustica

“Hearty, robust and savory, this torta is multi-layered, beginning with a terrific cornmeal pastry that is fitted into a springform pan. Then, mozzarella cheese is sprinkled over the pastry, followed by layers of herbed three-cheese, chopped spinach, prosciutto and more mozzarella. A top crust is fitted on, and then the torta is baked until it 's golden.”

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Reviewed: Sep. 13, 2011

It was a little too saltly and I didn't think it had very much flavor.

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2 users found this review helpful

Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: May 17, 2011

This recipe looks spectacular, but despite having so many ingredients, it doesn't have much good taste. I know, that sounds crazy. Also, it is very work intensive. I followed the recipe exactly. I will not make this again. I will stick with Ham and Onion Pie.

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2 users found this review helpful

Reviewer:

Marcella

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Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: May 11, 2011

This was delicious and gets 5 stars for the leftovers. Fresh and cooled, same day, this gets 4 stars. I was so worried it would get soggy over night if made the day before, so I woke up early Easter to assemble and bake this for brunch. It was really delicious and easier to make than you think (I prepped all the night before, assembly in the morning was quick and easy would recommend this for everyone). BUT BEWARE- I asked everyones advice and came to a conclusion it would be soggy leftover and best eaten same day, BUT it was sooo much better the next 2 days. The flavors were not melded when eaten on Easter, and although it was good, it was much better after sitting a day in the fridge and slighly warmed up. The flavors really came out after a day or so, and I wish I had made it the night before it would have been much more flavorful for the in-laws I was trying to impress. Was still good, but much better the next day. I did use the whole jar of peppers, was not much so I assume only using 1/2 is not enough. Take a risk and use all the red peppers. I also added provolone and did an Italian 5 cheese blend instead of just mozzarella.

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7 users found this review helpful

Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Schoolcraft, Michigan, USA

Reviewed: Apr. 18, 2011

The flavor of this torta was good, but the texture was a miss. Neither ricotta nor feta are smooth cheeses, and the addition of cornmeal to the crust lended a gritty feel to this. This was not complicated to make, but it is time consuming. Although this makes a beautiful presentation, I would not make again based on prep time and mouth feel.

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5 users found this review helpful

Reviewer:

MSelvidio

Cooking Level: Expert

Living In: Olympia, Washington, USA

Reviewed: Mar. 6, 2011

Excellent. Used capacola ham and sauteed fresh spinach in olive oil with some minced garlic. Makes a wonderful presentation!

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4 users found this review helpful

Reviewer:

RayColsOh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Jan. 20, 2011

Beautiful presentation and taste was good but not outstanding. Still looks pretty and elegant.

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3 users found this review helpful

Reviewer:

eliza

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

This is really good. I omitted the peppers because I don't like them, but added some sundried tomato to the ricotta mixture. Everyone liked the recipe and it came out great! Thanks!

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4 users found this review helpful

Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

Reviewed: Oct. 5, 2010

This is the easiest crust to work with. It was a little bitt salty with the prociutto, but still very good flavor. Even better the 2nd day.

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2 users found this review helpful

Reviewer:

hatchling

Cooking Level: Intermediate

Home Town: Ridley Park, Pennsylvania, USA

Reviewed: Aug. 16, 2010

I entered this in a product specific (LaQuercia Meats) food contest at the Iowa State Fair and took first prize!! I made it as written with minor changes - I used proscuitto for the ham, the whole 15 oz pkg of ricotta cheese (what are you suppose to do with the remaining 1/3 cup?) and the whole jar of peppers. I halved everything and repeated the layers. The judges raved about it, and when I passed around samples people gave me their emails so I could send them the recipe!! Thanks you Christine!

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2 users found this review helpful

Reviewer:

SALLYRAE

Reviewed: Jun. 23, 2010

We thought this was great. My husband particularly liked it -- he made the noises he usually reserves for particularly good cuts of beef, which was interesting, since he isn't fond of pork and vegetables aren't topping the charts either. But somehow this worked (probably due to the cheese!). I did add copious amounts of garlic mixed right into the ricotta section and I replaced part of the spinach with sun-dried tomatoes. While this recipe has a very long ingredient list, it's not hard to do. The trickiest bit is the pie crust, really, and if you've a little experience there, you're good to go. I'm not sure if I'll make it again except for company as this did take me a fair bit of time and it is incredibly fattening! But it's delicious -- Thanks for the recipe!

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4 users found this review helpful