Torta Salata con Prosciutto Cotto, Scamorza e Patate by @maritoemoglie_incucina
30 min
Medium
1 serving
🧀
200 g
Scamorza Affumicata
100 g
Prosciutto Cotto
🥔
Patate
1
Pasta Sfoglia Rettangolare
Prezzemolo Fresco
Preparation Steps
Step 1/9
Preheat oven to 392°F.
Step 2/9
Peel and dice potatoes.
Step 3/9
Boil potatoes until soft.
Step 4/9
Drain and cool potatoes.
Step 5/9
Lay pastry on tray.
Step 6/9
Layer ham, then scamorza.
Step 7/9
Add potatoes, season.
Step 8/9
Fold edges, oil top.
Step 9/9
Bake until golden.
Composition
Ingredients
Types
Dairy, Meat, Vegetables, Other, Herbs
Ingredients
Scamorza affumicata, Prosciutto cotto, Patate, Pasta sfoglia rettangolare, Prezzemolo fresco
Allergens
Milk, Gluten
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
knife, baking tray, parchment paper
Appliances
oven
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Melty
Flavors
Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 3 days (Covered), freezer :