Try this Torta Di Zucchini Alla Genovese recipe, or contribute your own.

Still searching for what to cook ?

Name: Torta Di Zucchini Alla Genovese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Grated parmigiano-reggiano; 1 ts Baking Powder; 2 1/2 c Unbleached flour; 1 ts Salt; 1 lg Sweet onion; about 8 ounces; 2 Cloves garlic; finely minced; Salt and pepper; 1 c Fresh basil; rinsed, dried,; Salted water; 4 lg Eggs; 3 lg Eggs; 1/2 c olive oil; 3 tb olive oil; 1/2 c Long grain or arborio rice; 2 tb Water; 2 1/2 lb Young; tender zucchini; 1 ts Sugar

Find the most delicious recipes here

INGREDIENTS

1 c Grated parmigiano-reggiano
Crust
1 ts Baking Powder
FILLING
2 1/2 c Unbleached flour
1 ts Salt
1 lg Sweet onion; about 8 ounces
2 Cloves garlic; finely minced
Salt and pepper
1 c Fresh basil; rinsed, dried,
Salted water
4 lg Eggs
3 lg Eggs
1/2 c olive oil
3 tb olive oil
1/2 c Long grain or arborio rice
2 tb Water
2 1/2 lb Young; tender zucchini
1 ts Sugar

Servings

INSTRUCTIONS

(Ligurian Rice And Zucchini Tart) For the dough, combine dry ingredients in food processor and pulse twice to mix. Add oil and eggs and water; pulse until the mixture forms a dough that revolves on the blade. Remove dough from bowl, press into a disk, wrap in plastic and refrigerate while preparing filling. For filling, rinse and drain the zucchini; shred it in the food processor or with a hand grater. Bring 1 quart water to a boil over medium heat, add salt, then rice. Cook rice about 12 minutes, until just tender. Drain, rinse and cool rice. Peel and slice onion. Heat oil in a shallow pan and add onion. Cook gently until onion is wilted and becoming transparent. Add zucchini and cook about 5 minutes, to cook through and evaporate excess moisture. Add garlic and cook only 1 or 2 minutes longer to avoid burning garlic. Pour into a bowl, add rice and cool. Stir in remaining ingredients in order. Preheat oven to 400 degrees and set a rack in the lower third. On a floured surface roll half of the dough and line an 11-or 12-inch tart pan with it. Leave some dough over the rim of the pan. Spread filling in pan and moisten overhanging dough with water. Roll remaining dough to a 12- or 13-inch disk and place over filling. Press dough together at rim of pan and press again to remove excess dough. Cut several rough slashes in top crust for vent holes and bake about 30 to 40 minutes, until dough is well colored and filling is set. Cool on a rack and unmold. Serve warm or at room temperature. Refrigerate leftovers. Yield: one 12-inch tart Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" on Aug 4, 1997

NOTES

Alert editor

Torta Di Zucchini Alla Genovese

1 c Grated parmigiano-reggiano
 Crust
1 ts Baking Powder
 FILLING
2 1/2 c Unbleached flour
1 ts Salt
1 lg Sweet onion; about 8 ounces
2 Cloves garlic; finely minced
 Salt and pepper
1 c Fresh basil; rinsed, dried,
 Salted water
4 lg Eggs
3 lg Eggs
1/2 c olive oil
3 tb olive oil
1/2 c Long grain or arborio rice
2 tb Water
2 1/2 lb Young; tender zucchini
1 ts Sugar

(Ligurian Rice And Zucchini Tart)    For the dough, combine dry ingredients in food processor and pulse twice to  mix. Add oil and eggs and water; pulse until the mixture forms a dough that  revolves on the blade. Remove dough    from bowl, press into a disk, wrap in plastic and refrigerate while  preparing filling.    For filling, rinse and drain the zucchini; shred it in the food processor  or with a hand grater. Bring 1 quart water to a boil over medium heat, add  salt, then rice. Cook rice about 12 minutes, until just tender. Drain,  rinse and cool rice.    Peel and slice onion. Heat oil in a shallow pan and add onion. Cook gently  until onion is wilted and becoming transparent. Add zucchini and cook about  5 minutes, to cook through and evaporate excess moisture. Add garlic and  cook only 1 or 2 minutes longer to avoid burning garlic. Pour into a bowl,  add rice and cool. Stir in remaining ingredients in order.    Preheat oven to 400 degrees and set a rack in the lower third. On a floured  surface roll half of the dough and line an 11-or 12-inch tart pan with it.  Leave some dough over the rim of the pan. Spread filling in pan and moisten  overhanging dough with water. Roll remaining dough to a 12- or 13-inch disk  and place over filling. Press dough together at rim of pan and press again  to remove excess dough. Cut several rough slashes in top crust for vent  holes and bake about 30 to 40 minutes, until dough is well colored and  filling is set. Cool on a rack and unmold. Serve warm or at room  temperature. Refrigerate leftovers.    Yield: one 12-inch tart    Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3372g)
Recipe Makes: 1 Servings

Calories: 4465
Calories from Fat: 2186 (49%)

Amt Per Serving		% DV

	Total Fat 242.9g	324 %
	Saturated Fat 77.2g	386 %
	Monounsaturated Fat 102.5g
	Polyunsanturated Fat 30.3g
Cholesterol 7490.5mg		2305 %
Sodium 4507.2mg		155 %
Potassium 2880.9mg		76 %
Total Carbohydrate 273.5g		80 %
	Dietary Fiber 10g	40 %
	Sugars, other 263.5g
Protein 291.6g		417 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4465

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!