Italian Torte
Italian torte features a buttery, flaky crust filled with a variety of sweet or savory fillings. Italy, with its diverse regional cuisines, boasts a rich tapestry of torte traditions. Each region has its own specialties, reflecting local ingredients and culinary history.
Ingredients
- 1 Pkg Hawaiian rolls-sliced in half horizontally
- 1 Tbsp Olive oil
- 5 Oz Baby kale
- 6 Eggs
- 1/4 Tsp Salt
- 1/4 Tsp Ground pepper
- 1/2 Cup Pepper jack or 6 slices Or your favorite cheese
- 14 Slices Genoa salami
- 16 Slices Pepperoni
- 8 Slices Ham like black forest
- 8 Slices Provolone cheese
- 1/2 Cup Pepperoncini pepper-sliced
Instructions
- Preheat oven to 350'
- In a springform pan press the bottom half of the Hawaiian rolls into the pan.
- In a skillet heat the oil and cook the kale for 3 minutes. Transfer to a plate and pat dry.
- Whisk the eggs in a small bowl add in salt and pepper.
- On top of the bread layer with half of each, starting with the kale and ending with the provolone cheese. Pour half the eggs over the provolone cheese and the add half of the pepperoncinis. Repeat the same layering and place the top half of the Hawaiian rolls. You can top with melted butter if you like.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 30 minutes. Allow to rest for 30 minutes. Cut into wedges and serve.