ADVERTISEMENT
ADVERTISEMENT
Torta: the simple recipe for a filled savory cake of Ligurian origin
In the meantime, take the tenderest leaves and marjoram sprigs, chop them finely and add them to the pan. Season everything, then turn off and let cool completely.
Step 5
Place the ricotta separately in a fine-mesh sieve with a container underneath 5 and let it strain for at least an hour to remove all the excess liquid.
Step 6
Then transfer the ricotta to a bowl, add the grated Parmesan and one of the eggs. Then add the cooked and now cold spinach and stir with a spoon to form a creamy filling 6.
Step 7
Cut a slice of parchment paper and place it in the bottom of a 22cm diameter tin, then arrange the first layer of puff pastry so that it adheres well to the edges. 7. Prick the bottom of the puff pastry with the tines of a fork.
Step 8
Fill the dough with the ricotta and spinach mixture and then, using the back of a spoon and applying moderate pressure, make five well-marked holes in the filling 8.
Step 9
See next page
ADVERTISEMENT
