2 cups (heaping) of wheat flour
1/2 cup (heaping) of butter
1 egg
1 tablespoon of salt
1 tablespoon of active dry yeast
Filling
2 tablespoons of olive oil
1 red onion, finely chopped
1 clove of garlic, minced
500g of chicken breast, cut into cubes
80g of cooked prosciutto, cut into cubes
Salt and pepper to taste
1 tablespoon of brandy
150ml of fresh heavy cream
2 beaten eggs
40g of grated cheese
Sauce to taste
1 egg yolk
2 cups (heaping) of wheat flour
1/2 cup (heaping) of butter
1 egg
1 tablespoon of salt
1 tablespoon of active dry yeast
Filling
2 tablespoons of olive oil
1 red onion, finely chopped
1 clove of garlic, minced
500g of chicken breast, cut into cubes
80g of cooked prosciutto, cut into cubes
Salt and pepper to taste
1 tablespoon of brandy
150ml of fresh heavy cream
2 beaten eggs
40g of grated cheese
Sauce to taste
1 egg yolk
In a bowl whisk together flour, butter, egg, salt, and yeast until smooth
Knead the dough with your hands for 15 minutes
Form into a ball and let rest for 15 minutes
Roll out the dough and line the bottom and sides of a 22cm diameter cake pan
Filling
Heat the olive oil in a skillet and sauté the onion and garlic until golden
Add the chicken, prosciutto, salt, and pepper
Cook until the chicken is cooked through
Add the brandy and stir to combine
Let it simmer for 2 minutes
Add the heavy cream and cook for 5 minutes
Let it cool and mix in the beaten eggs, grated cheese, and sauce
Set aside
Chill before assembling the torta
