Torta Salata – Casinetto
Spend Over Dhs. 150.00 to qualify for free delivery
Spend Over Dhs. 150.00 to qualify for free delivery

Torta Salata


For the dough:

For the filling:


  • Mix all of the dough ingredients until well-incorporated.

  • Make 4 balls of dough. (2 x 1800 g and 2 x 300 g)

  • Put the balls on an oiled tray and cover with cling film to rest for 1 hour.

  • Defrost frozen vegetables.

  • Sauté the onion with olive oil in a pan and add spinach and friarielli.

  • When cooked through add salt and set aside to cool.

  • Pan-sear asparagus with olive oil and add salt. Set aside to cool.

  • When cool, chop asparagus into small pieces and mix all filling ingredients together with 3 eggs (only 190 g of parmesan). Roll out separately 2 of the bigger dough balls very thinly into big circles and line a spring-form cake tin (covering the sides). Make a double layer.

  • Place the filling on top of the dough in the tin. Smooth to make a flat surface.

  • Separate the remaining 7 eggs, keeping the yolk intact.

  • Make 7 little wells in the filling and put an egg yolk into each one.

  • Beat the egg whites together and pour over filling and yolks.

  • Cover in 40 g parmesan cheese.

  • Roll out 2 smaller balls of dough into circles and place them on top of the filling in a double layer.

  • Press a fork along the edges to seal the pie. Trim any excess dough from around sides.

  • Brush with Casinetto olive oil and bake in pre-heated oven at 180C for 1 hour on the lower rack.

Buon Appetito

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