Mixture
300 g of cream cracker crumbs
150 g of butter
Stuffing
4 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 red bell peppers, diced
2 yellow bell peppers, diced
1/4 cup of black olives, pitted and finely chopped
350 g of codfish, desalinated, rinsed, and flaked
1/2 cup of parsley, finely chopped
A pinch of paprika to taste
1 cup of milk
2 tablespoons of all-purpose flour
50 g of grated Parmesan cheese
Mixture
300 g of cream cracker crumbs
150 g of butter
Stuffing
4 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
2 red bell peppers, diced
2 yellow bell peppers, diced
1/4 cup of black olives, pitted and finely chopped
350 g of codfish, desalinated, rinsed, and flaked
1/2 cup of parsley, finely chopped
A pinch of paprika to taste
1 cup of milk
2 tablespoons of all-purpose flour
50 g of grated Parmesan cheese
Mixture
Mix the crackers and butter until a crumbly mixture forms
Cover the bottom and sides of a removable-bottom cake pan with the mixture, pressing firmly with a spatula
Bake in a preheated oven at 180o for 5 minutes. Reserve
Stuffing
Heat the olive oil in a pan over medium heat
Soften the onion and garlic until translucent
Add the bell peppers, olives, codfish, parsley, paprika, and stir for 2 minutes, coating all ingredients evenly
Dissolve the flour in milk, add to the pan mixture, stirring lightly until thickened
Allow to cool, then fill the torta
Breadcrumbs the grated Parmesan cheese and bake in a preheated oven at 180o for 15 minutes
Serve warm or cold.
