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180 kcal
120 min.
Torta Salata ROMO

Recipe for Torta Salata ROMO

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x portion

NaN g

180 kcal

x g

2 kcal

180.3
Calories
7.6g
Prot.
10.8g
Fat
11.8g
Carbs

Ingredients (servings):

8

Converted ingredients are going to appear on the shopping list

  • Sfoglia Mulino Bertotti230 g
  • Mozzarella125 g
  • Tomato sauce passata120 g
  • Green peas75 g
  • Bell pepper75 g
  • Prosciutto cotto60 g
  • Eggs chicken58 g
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How to make Torta Salata ROMO

  1. 1. Preheat the oven to 375°F (190°C)

  2. 2. Roll out the puff pastry on a floured surface.

  3. 3. Spread the tomato sauce over the puff pastry.

  4. 4. Add the cooked ham, peas, bell peppers and mozzarella cheese.

  5. 5. Season with salt and pepper.

  6. 6. Roll up the puff pastry and place it on a baking sheet.

  7. 7. Brush the top with egg wash.

  8. 8. Bake for 25 minutes or until golden brown.

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Author of the recipe

romogroove