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A Pre-Travel Torta

(This was a draft of a post I never finished back in February 2010. I *think* its a reference to our Ashland trip)

We were going to have a lot of left-overs when we left, and I hated to let them become science experiments. So I decided to make a torta, which is a kind of baked dough-enclosed sandwich, from the same people who gave us the calzone.

It took a lot longer than I expected. (I didn’t read the recipe through before starting.)

The dough took a day (make dough, kill the processor, finish making by hand, let sit overnight). The fillings needed to be recombined and added to other ingredients, then cooled. I took spinach, sauteed it with onion and garlic, and added roasted artichoke hearts. To ricotta cheese, I added 2 eggs. The smoked ham I simply chopped fine, Provolone cheese rounded it out.

I layered the ingredients with half of the the egg mixture first, then half the provolone, half the spinach and all of the ham, then the remaining spinach, cheese, ending with the egg mixture. Cover with more dough, seal. Let sit in ‘fridge overnight. Bake at 375. Cool to eat.

This produces a dense, layered, pastry-enclosed and very tasty meal. It’s pretty rich, and wanted a salad or fruit to accompany it. But we made it into a nice meal in our room the first night we traveled.

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