0 0
Torta Salata with chestnuts, apple and guanciale

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 sheet puff pastry
200 g greek yogurt
2 eggs
1 green apple
1 tea spoon butter
1 tea spoon sugar
100 g boiled chestnuts
for season salt and pepper
6 or 8 slices guanciale or speck or prosciutto

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Torta Salata with chestnuts, apple and guanciale

Cuisine:

A perfect Autumn Aperitif!

  • Serves 6
  • Easy

Ingredients

Directions

Share

I love Autumn, I love chestnuts… and this torta salata is perfect for an aperitif with your friends in front of a beautiful fire place with a glass of red wine!

 

(Visited 27 times, 1 visits today)

Steps

1
Done

Preheat the oven to 200*
Place puff pastry sheet in a round tin cake, previously grease and flour.
Beat eggs in a bowl, add greek yogurt and mix well.
Season with salt and pepper.
Cut half apple with a Japanese mandolin.
Cut the other one into tiny cubes. Caramelize it with sugar and butter in a small saucepan.
Pour chopped boiled chestnuts and caramelised apple into the mixture eggs, mix well.
Pour this delicious mixture into the puff pastry.
Garnish the cake with apple slices and guanciale slices, a drizzle of extra virgin olive oil and a sprinkling of pepper.
Bake your Torta Salata to 200* for 25/30 minutes.
Serve warm for your antipasto or aperitif!

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Breakfast Cake
next
Chestnuts Bread
previous
Breakfast Cake
next
Chestnuts Bread

Add Your Comment