Name: Torta with Mortadella, Cabbage, and Pork
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 large green cabbage (2 pounds), quartered and cored; ½ cup chopped onion; Olive Oil Pastry; 4 tablespoons (½ stick) unsalted butter; 2 cups milk; 3½ tablespoons all-purpose flour; ¼ teaspoon freshly grated nutmeg; 1 cup ricotta cheese, drained; ⅓ cup grated Parmigiano-Reggiano cheese; 1 egg, beaten with 1 tablespoon water; 8 ounces ground lean pork; 1 teaspoon chopped fresh marjoram or ½ teaspoon dried; 2 tablespoons chopped fresh flat-leaf parsley; 1 garlic clove, finely chopped; 5 ounces mortadella, thinly sliced; ½ cup peeled, seeded, and chopped tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Most everyone loves Ligurian tortas—savory, double-crust, main-course southern Italian pies. The most famous is the Easter specialty, torta Pasqualina, which is stuffed with artichoke hearts, eggs, and ricotta. There are many other tortas from the Lungiana region, including one made with pumpkin, rice, and wild greens, which you can find in my Mediterranean Grains and Greens. Here is another favorite from the same region—a hearty torta of cabbage, ground pork, and mortadella.<