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Nutrition Facts

Serving Size 1 (359g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/4 lb prosciutto

Calories 835
Calories from Fat 497 (59%)
Amount Per Serving %DV
Total Fat 55.2g 84%
Saturated Fat 23.2g 116%
Monounsaturated Fat 21.1g
Polyunsaturated Fat 7.5g
Trans Fat 0.0g
Cholesterol 237mg 79%
Sodium 1700mg 70%
Potassium 442mg 12%
Total Carbohydrate 41.2g 13%
Dietary Fiber 2.8g 11%
Sugars 3.1g
Protein 43.2g 86%

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Sicilly Torta Rustica

Recipe #149889 | 1¾ hours | 40 min prep | add private note

By: Laurawombat Garcia
Jan 1, 2006

This is a rich Italian layered Pie of meats, cheeses and eggs. I think I got it from a site about Sicilian food.

SERVES 6 -7 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray.
  2. 2
    Heat oil in medium-size nonstick skillet over medium heat.
  3. 3
    Add onion and garlic; sauté for 5 minutes. Add sausage slices; sauté until cooked through, about 10 minutes. Remove skillet from the heat.
  4. 4
    Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture.
  5. 5
    Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough.
  6. 6
    Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk.
  7. 7
    Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil).
  8. 8
    Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.

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Featured Reviews for This Recipe

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From: Cooks4_6

On Sep 19, 2006

This was outstanding, and I even messed it up. I purchased a small container of ricotta, and only had two eggs in the house when I made it...so I went with that and added 1/4 lb of goat cheese I had in the refrigerator as well. I served it with warmed spaghetti sauce and it was fabulous!

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