2 Torta Salate - Stracchino and Prosciutto con Zucchine PLUS Zucchine con Pomodoro e Funghi

Wash and grate with a grater 3 large zucchine until you have a mountain of zucchini.

Finely slice 1/2 porro (leak).

In a large frying pan heat a few tabelspoons of water and "fry" the leak and zucchini with 1 tabelspoon of sweet sea salt.

AT THISPOINT TAKE ONE LADEL OF ZUCCHINI MIXTURE AND ADD TO MEN's RECIPE (see below). So that the major part of the zucchini is left in the pan (like 70% or 80%) and 20% or 30% goes to the man's mixture.

Throw in one package of frozen mixed funghi - let cook till everything is cooked through.

For his version:

In the meantime, chopa piece of fresh sausage into small cubettes. The piece of sausage should be about 3 or 4 inches in length. Then slice a few fresh thin slices of prosciutto crudo directly from the ham. 3 or4 thin slices that are then diced.

In a small pan heat a tabelspoon of oil, throw in the sausage and prosciutto, make a bit of hot pepper. After the meat has changed colour take about one ladel of the zucchine mushroom mixture and stick it in so everything cooks together for a bit. Throw in a few mushrooms from the women's mixture if you like.



Turn off all heat.

Let everything cool..... and while it is cooling. Take out two rolls of defrosted flaky Brisè ready made crust, in the round shape, and two round baking pans.

Line the pans with the Brisè pasta , then slice 6 pomodori (the kind we use for making sauce), into tondi piecesabout 1/2 a cm thick for each slice.

Like the pastry with a row of the tomatoes (pomodori), so each salty torte gets about 3 pomodori worth of slices.

Then grate a piece of parmeggiano reggiano Stravecchio (aged for 3 years). The peice of cheese should be about 2 cm high and 5 cm in diameter. Use 80% in the meat mixture and 20% in the zucchini and mushroom mixture.

In a big bowl mix the sausage and zucchini mixture with one 200 gram package of stracchino, 2 eggs and 1 egg yolk, about 1/4 cup of butter a bit more sweet sea salt, a bit of pepper.

Then por all over the pomodori in ONE of the pans.

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For the veg version.

Mix the zucchini mushroom mixture with 4 egg whites, the 20% of parmeggiano reggiano, a it more sweet sea salt and pepper and pour over the pomodori in the other pan.


Put in the fridge overnight if you want to eat the next day. They keep uncooked for one day.

Cook at 200 degrees italian oven temperature for 25 - 30 minutes.



A quarter o this also makes a great cold lunch if you want to double the recipe and make in advance for lunches.