by Annelle
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my 21 recipes »
Annelle's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
Several half inch slices of rustic Italian bread Ask a question about this ingredient
1 medium sweet onion, chopped Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1/2 cup Pinot Grigio Ask a question about this ingredient
1 cup loosely packed Italian Flat Leaf Parsley leaves Ask a question about this ingredient
1/4 pound hard salami, roughly chopped Ask a question about this ingredient
1/4 pound prosciutto, roughly chopped Ask a question about this ingredient
2 pounds ground veal (I buy veal stew meat and grind it in my food processor) Ask a question about this ingredient
1/2 cup breadcrumbs (from rustic Italian loaf) Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1 cup shredded Parmesano Reggiano Ask a question about this ingredient
1/2 cup sun dried tomato slices in oil Ask a question about this ingredient
3 cups shredded mozzarella Ask a question about this ingredient
Fresh basil leaves to garnish Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepLine the outside of a 10 inch spring form pan with foil. Brush the inside bottom with olive oil, and line the inside bottom with bread slices.
Ask a question about this stepAdd remaining olive oil to saute pan over medium heat and cook onions until they are 'blond'. Add garlic and cook another couple of minutes. Then add wine and cook until wine is reduced, about 8 minutes. Remove from heat and cool.
Ask a question about this stepAdd parsley, salami and prosciutto to food processor and pulse to chop.
Ask a question about this stepCombine breadcrumbs and milk in small bowl and set aside.
Ask a question about this stepPlace ground veal in large bowl. Add ground parsley and meat. Top with onion mixture. Then eggs, breadcrumbs, salt, pepper and finally parmesan cheese. With a fork, gently toss to combine these ingredients. Do not over-mix, or compact!
Ask a question about this stepAdd half the meat mixture to the prepared spring form pan. Top with half the mozzarella cheese and half the sun-dried tomatoes. Top with remaining meat mixture. Bake for one hour. Top with remaining mozzarella cheese and sun dried tomatoes. Return to oven for 10 minutes. Remove from oven, tent with foil, and rest for 10 minutes.
Ask a question about this stepRun a knife around the inside of the pan. Remove sides from pan, leaving the bottom sitting on the foil to catch any stray drippings. With an offset spatula and a large bladed knife (or the largest thin spatula-like things you have), slide torta to serving plate, slice, garnish with fresh basil leaves and enjoy! Bon Appetito!
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Thank you, Monkeymom! It makes a wonderful dinner, and a fantastic sandwich!