FOR THE FILLING
2 tablespoons of olive oil
1/3 cup of chopped bacon (45g)
3 cloves of garlic, minced
1/2 cup of finely chopped onion
400g of ground meat
8 medium tomatoes, peeled and seeded, diced (1kg)
1 pinch each of cinnamon and nutmeg
2 tablespoons of chopped fresh parsley
1 tablespoon of Calabrian red pepper flakes
200g of long pasta, type fettuccine
1/2 cup of grated Parmesan cheese (60g)
1 cup of creamy ricotta cheese (250g)
Salt to taste
FOR THE PASTA DOUGH
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
1/2 cup of hydrogenated vegetable shortening, chilled and cut into small pieces (100g)
1/2 cup of milk (120ml)
1 egg yolk mixed with 2 tablespoons of milk (for brushing)
FOR THE FILLING
2 tablespoons of olive oil
1/3 cup of chopped bacon (45g)
3 cloves of garlic, minced
1/2 cup of finely chopped onion
400g of ground meat
8 medium tomatoes, peeled and seeded, diced (1kg)
1 pinch each of cinnamon and nutmeg
2 tablespoons of chopped fresh parsley
1 tablespoon of Calabrian red pepper flakes
200g of long pasta, type fettuccine
1/2 cup of grated Parmesan cheese (60g)
1 cup of creamy ricotta cheese (250g)
Salt to taste
FOR THE PASTA DOUGH
3 cups of all-purpose flour (360g)
1 tablespoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
1/2 cup of hydrogenated vegetable shortening, chilled and cut into small pieces (100g)
1/2 cup of milk (120ml)
1 egg yolk mixed with 2 tablespoons of milk (for brushing)
PREPARE THE FILLING: In a pan with the olive oil, cook the bacon until crispy
Remove and set aside
In the same pan, sauté the garlic and onion until caramelized
Add the ground meat and cook until browned and dry
Stir in the tomato, bacon, cinnamon, nutmeg, parsley, red pepper flakes, and salt
Simmer for 5 minutes and set aside
Cook the fettuccine pasta in plenty of boiling water until al dente
Drain and set aside
MAKE THE PASTA DOUGH: In a bowl, combine the flour, yeast, salt, butter, and shortening
Mix with your fingers to form a crumbly mixture
Create a well in the center and add the milk
Knead until smooth
Open 2/3 of the dough with a rolling pin and line a 25cm diameter cake pan. Reserve
Combine the cooked pasta, grated Parmesan cheese, and reserved filling
Check the seasoning
Lay out alternating layers of the filling and creamy ricotta cheese on top of the pasta dough in the prepared cake pan
Open the remaining dough over parchment paper and cover the torta
Remove the parchment paper, press the edges to seal, and brush with the egg yolk mixed with milk
Bake in a preheated oven at 200°C for 45 minutes or until golden brown
Remove from the oven and serve hot
Cals per slice: 227
