I’m sorry I didn’t have this recipe for you sooner because this beautiful torta would have been perfect on your Easter table. I say this from firsthand knowledge because it was on our Easter table, thanks to my son Michael, who’s a terrific cook and who whipped this up in his kitchen as an appetizer before our Easter dinner.
vinegar, pulse once or twice, then add the ice water one tablespoon at a
time, pulsing once or twice between additions, only until dough begins
to show some clumps. Use a rubber spatula to scrape down the inside
walls of the vessel. Do not form a dough ball on the blade.
dry, sprinkle on a tiny bit more water) and use your hands to bring it
together into a ball. It should hold the form of your fingers when
squeezed. Wrap the dough well in plastic wrap and refrigerate for at
least 30 minutes or for up to 5 days until you are ready to make the
the tops and the leaves aside. Using a small, sharp knife, peel any
especially tough skin from the thicker lower stalks, much like you would
peel the tough skin from the bottom of asparagus stalks.
bring to a rolling boil. Add the kosher salt and the peeled stems, cover
partially, and boil over high heat for 7 minutes. Now add the florets
and leaves and cook them together with the stems for 3 minutes more.
Drain the greens and allow them to cool. With your hands, squeeze out as
much water as you can. Chop them finely and set aside.
and sauté until the onion is transparent, another 10 minutes. Stir in
the garlic and continue to sauté gently for about another 3 minutes
until it softens and the onions are lightly colored, but do not brown
the mixture. Stir in the rapini, along with the pancetta. Set aside to cool.
crumbs, ricotta, parmesan cheese, salt and pepper. Use a rubber spatula to fold in
the cooled rapini mixture, blending well.
Butter it lightly. Divide the chilled dough into two portions, one
slightly larger than the other. To use, roll out the larger ball of
dough on a lightly floured, wide sheet of parchment or waxed paper using
a floured rolling pin. Form an 11-inch round. Drape it around the pin
and transfer it to the pan. Press it gently onto the bottom and
slightly smaller circle. Lay it over the filling. Crimp the edges
together to seal and trim off any excess to form an even edge. Cut several slashes in the top to allow steam to escape and decorate with extra pieces of dough, pressing them gently onto
until golden, about 1 hour, 10 minutes, or until golden. Remove from the oven and
transfer it to a rack to cool for about 10 minutes. Serve hot or warm,
cut into wedges.
Reheat it in an oven preheated to 350 F until warm throughout, 20 to 30