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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together. | 2. Knead the dough with your hands for 10 minutes; it will be quite tough. | 3. Wrap the dough in cling film and refrigerate for at least 1 hour. | 4. Sweat onion and garlic in a pan with a little olive oil. | 5. Add the crushed tomatoes and simmer for 30 minutes. | 6. Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips. | 7. Grill vegetables on a high heat on a barbecue, griddle or in a frying pan. | 8. Add sugar and vinegar to the tomato sauce and simmer until thick. | 9. Add the anchovies. | 10. Take ½ of the dough and roll out to a thickness of approximately 0.2mm. | 11. The dough will spring back so just keep working it until you get a large circle (approximately 15 inches). | 12. Place on greaseproof paper onto a baking tray. | 13. Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing. | 14. Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan. | 15. Repeat, and finish with a layer of eggplant. | 16. Roll the remaining dough out to a similar size and lay over the filling. | 17. Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife. | 18. Brush the torta with egg wash. | 19. Bake at 340ºF for 30-40 minutes. | 20. Cut into wedges and serve with a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
olive oil	2 1/2	tablespoons		298.35	0.0	0.0	33.75
rock salt	1/2	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	2	teaspoons		298.35	0.0	0.0	33.75
red onion	1		diced	-	-	-	-
garlic clove	1		diced	-	-	-	-
tomato	14	ounces	crushed	91.2854	20.2415	4.7627	0.7938
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
red wine	1	tablespoon		-	-	-	-
anchovy	2		chopped	-	-	-	-
eggplant	1			-	-	-	-
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
prosciutto	4	slices		-	-	-	-
basil leaf	1	handful		-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.