{"id":8442,"date":"2017-10-27T17:24:26","date_gmt":"2017-10-27T15:24:26","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/torta-salata-with-gorgonzola-cheese-boiled-spinach-and-salami\/"},"modified":"2023-10-07T08:20:55","modified_gmt":"2023-10-07T06:20:55","slug":"torta-salata-with-spinach","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/torta-salata-with-spinach\/","title":{"rendered":"Torta Salata with Spinach, Gorgonzola Cheese And Salami"},"content":{"rendered":"

Happiness has many tastes.<\/h3>\n

If you are looking for a taste good enough to create happiness, I suggest you try this savory spinach torta salata. I call it The Tasty.<\/p>\n

The idea of a buttery shortcrust pastry shell, or crispy bris\u00e9 or savory puff pastry filled with delicacies, makes me hungry and makes the day brighter.
\nSavory pies, which I bake often, are one of the many flavors I associate with the idea of simple happiness.<\/p>\n

\"Torta<\/p>\n

It’s always a good time for a savory pie.<\/h3>\n

To cook and eat it.<\/p>\n

The day dedicated to the preparation of this kind of recipe is usually the weekend, especially Sunday. That is when I open the refrigerator to consume leftovers, cook what is left from the weekly groceries and plan for the following.<\/p>\n

Savory pies work very well as empty-fridge and they are the demonstration that with the leftovers, raw or already cooked, we can make great dishes.<\/p>\n

I start the week with more enthusiasm knowing that I have something ready just waiting to be warmed up and eaten. And which I’ll be able to store for several days.<\/p>\n

And so it was also for this savory pie, which I prepared on a Sunday evening so that it would become my wild card for Monday lunch, Tuesday dinner or, perhaps, Wednesday’s aperitif. You know, always ready when you need it.<\/p>\n

Spinach Torta Salata<\/h3>\n

It was born almost by accident one night some years ago. And since I liked it, I made it again several times until I developed my final version.<\/p>\n

I called it The Tasty for some of the ingredients used; salami and gorgonzola give to spinach an intense flavor. This is also a very simple recipe to make.<\/p>\n

Just boil the spinach and mix with gorgonzola cheese melted in a cream.
\nInstead of seasoning spinach as I traditionally do -with butter and parmigiano, I used gorgonzola cheese that envelops the spinach in an embrace full of taste.
\nThe little cubed salami is another delicious taste to look for in every slice.<\/p>\n

Buona cucina, Monica<\/p>\n

\"Torta<\/p>\n

Food Tips<\/h4>\n

Use the dough you prefer among savory shortcrust pastry or puff pastry or bris\u00e8 (I’ll leave you the link where you can find the recipe to make it by yourself<\/a>).<\/p>\n

On the blog you can also find the recipe for gluten-free savory shortcrust pastry<\/a>.<\/p>\n

Choose whether to make the dough by hand or buy a ready-dough.<\/p>\n

I love to see when you cook one of my recipes! If you try something, share the pic using @tortelliniandco and use the hashtag #tortelliniandco. I save your creations on my Instagram profile in the section Made By You.<\/p>\n

Torta Salata with Spinach Recipe<\/h2>\n
\n

Ingredients
\nServes 4-6
\nbaking tray 23cm diameter<\/p>\n

\n

savory pie dough, 250g
\nfrozen spinach, 200g \/ fresh spinach 350g
\ngorgonzola, 90g
\n1 or two thickly sliced slices of salami, Hungarian type, 100 g approx.<\/p>\n

\n

Directions<\/p>\n

\n

Boil spinach in unsalted boiling water, drain and when are cool, squeeze.<\/p>\n

Cut salami into cubes and set aside.<\/p>\n

Melt gorgonzola in a pan. Add in squeezed spinach and mix together.<\/p>\n

Roll out the dough on the bottom of a baking sheet covered with baking paper.<\/p>\n

Cover the bottom with the spinach. Add the cubes of salamino but set aside some cubes to add after baking.<\/p>\n

Bake in a preheated oven at 180C degrees for about 20-25 minutes or until the edges are golden and crunchy.<\/p>\n

Enjoy it warm or room temperature.
\nIt can be stored in the refrigerator for several days.<\/p>\n

\"Torta<\/p>\n

\n
For those of you who are asking: what is gorgonzola cheese?<\/h5>\n

It is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy.<\/p>\n

Unskimmed cow’s milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.<\/p>\n

This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. It’s Dolce (also called Sweet Gorgonzola) and Piccante (also called Naturale or Mountain Gorgonzola) are its two varieties, which vary in their age.<\/p>\n","protected":false},"excerpt":{"rendered":"

Happiness has many tastes. If you are looking for a taste good enough to create happiness, I suggest you try this savory spinach torta salata. I call it The Tasty. The idea of a buttery shortcrust pastry shell, or crispy bris\u00e9 or savory puff pastry filled with delicacies, makes me hungry and makes the day…<\/p>\n","protected":false},"author":2,"featured_media":24186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2057,2046,2033,2032,2031,2042],"tags":[2157,2155,2149],"class_list":["post-8442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitivo-en","category-appetizers","category-courses","category-occasions","category-recipes","category-savoury-cakes","tag-autumn","tag-no-eggs","tag-winter"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/02\/IMG_1070.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=8442"}],"version-history":[{"count":11,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8442\/revisions"}],"predecessor-version":[{"id":38987,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/8442\/revisions\/38987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/24186"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=8442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=8442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=8442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}