Torta Di Lucca


Photo: Liezel from Adventures in the Red Kitchen
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Ingredients

Torta di Lucca (adapted from many conversations from local residents of Lucca)
1/2 Heat oven to degrees
9 inches You will need a pie plate
Filling:
1 bunch of chard (snip off hard stems and chop into fine pieces)
(note: if living in Prague, chard is sold as mangold and can be bought at stall
1 1/2 cups of stale bread, diced
cup of milk
3/4 cup sugar
1/2 cup of grated parmesan cheese
1/2 cup of raisins (soaked in hot water)
1/4 cup of pine nuts
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
of salt and pepper
1 tablespoon liquer of your preference
3 eggs
1 square of butter
Pastry dough:
1/2 cup sugar
1 stick of butter
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Preparation

1
Heat a frying pan and add the butter.
2
When the butter starts to melt, add the chard.
3
Cook chard until the leaves are tender.
4
When done, let it cool to the side.
5
In a bowl, soak the bread in the milk.
6
The bread should crumble and begin to resemble porridge.
7
When the chard has cooled add it to the bread mixture.
8
Beat the eggs and then add with the rest of the ingredients.
9
Mix well.
10
Pour into the pie crust.
11
Bake for 30- 40 minutes, until the center comes out clean.
12
Pastry:
13
In a bowl, cream together the butter and sugar.
14
Add the egg and then the vanilla.
15
Beat until creamy.
16
In another bowl, combine the dry ingredients.
17
Make a well in the center and add the wet mixture to the center.
18
Mix together with a wooden spoon.
19
At first it will resemble bread crumbs, but should work itself into a smooth ball.
20
After shaping it into a bowl, wrap in plastic and let it sit in the refrigerator for 1/2 hour.
.

Yield:

1 servings

Added:

Monday, October 4, 2010 - 5:08am

Creator:

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