La Torta
inspired by the movie "Big Night" with far less drama.
¼ pound pancetta
1 pound fresh Italian sausage or
1 pound fresh boar sausage*order online
8 ounces grated pecorino cheese
½ pound mushroom tortellini, cooked al dente
2 minced garlic cloves
3 tables spoon olive oil
3 chopped shallots
1 cups red wine
¼ cup pine nuts
½ teaspoon saffron threads
½ cup golden raisins
The Torta is double crust meat pie layered with the tortellini, cheese and meat sauce.
Preheat oven to 375 degrees
Filling:
Remove sausage from casing and sauté in a large skillet, with the pancetta, oil garlic, shallots, saffron, and pine nuts until the sausage in brown. Add the red wine and raisins and simmer until the sauce has thickend slightly. Season with salt and pepper if necessary.
The pastry dough: You may make ahead or use a good quality puff pastry if desired.
3 cups all purpose flour
1 cup shortening
2 tablespoons unsalted butter
1 teaspoon salt
cold milk, about 1/3 cup
Cut shortening and butter into flour and salt until it resembled coarse crumbs. Stir in the milk until a soft dough forms. Knead gently on a flour board to shape into a ball. Rest for 20 minutes covered in plastic film in the refrigerator.
Assembly: one deep dish 9 inch pie plate or shallow round casserole dish
Divide the dough in half and roll one pie into a large circle to fit the baking dish. Place the dough into the baking dish and layer the meat sauce, tortellini and cheese. Roll the remainder of the dough and cover the torte with the dough. trim and seal. Brush the top with a little beaten egg and milk. You can decorate the top with leaf cutouts or shapes and chill or bake.
The Torta will take about 35-45 minutes to bake, or until the top is brown and the filling is hot.
