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Giuseppina’s Torta Salata

Torta Salata


• 1 1/i kg fresh ricotta, preferably sheep’s

• 7 tablespoons all-purpose flour

• 6 medium eggs

• 4 zucchini, grated

• 4 tablespoons grated parmesan cheese

• 1 tablespoon fresh thyme leaves

• Salt to taste



L Wash and grate the zucchini. Strain to remove excess liquid. Set aside

2. Beat the eggs into the ricotta until smooth, and then add flour and parmesan cheese.

3. Gently stir in the grated zucchini and thyme leaves, and salt to taste. At this point the mixture should almost resemble the batter of a pound cake—it’s not dough, but shouldn’t be runny either: it should be easy to pour out of the bowl

4. Pour batter into an oiled baking tray 1-2 inches deep and bake in a preheated oven at 180° Centigrade (360°F) for about 30-40 minutes until golden on top.

5. Take out of the oven and allow to cool slightly. The torta should be firm enough that it holds its shape but still be fluffly and light. Cut into 4-6 pieces (depending on how hungry you and your guests are!) and serve with extra virgin olive oil drizzled on top.

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