Torta Di Napoli Recipe

Name: Torta Di Napoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces prosciutto, sliced 1/2 inch thick and cut into 1/2-inch dice; 4 ounces Genoa salami, sliced 1/2 inch thick and cut into 1/2-inch dice; 4 ounces mortadella, sliced 1/2 inch thick and cut into 1/2-inch dice; 2 ounces provolone, shredded; 1 cup fresh ricotta cheese; 1/3 cup freshly grated Parmesan cheese; 1 large egg, lightly beaten; 1/4 teaspoon freshly ground pepper; Flaky Double-Crust Pastry; 1 large egg yolk mixed with 1 tablespoon milk

Servings: persons

1
Preheat the oven to 375 and position a shelf in the lower third.
2
In a food processor, pulse the prosciutto, salami and mortadella just until finely chopped.
3
Transfer the mixture to a large bowl and stir in the shredded provolone, ricotta, Parmesan, lightly beaten egg and pepper.
4
On a lightly floured work surface, roll out a disk of the Flaky Double-Crust Pastry to a 13-inch round.
5
Loosely wrap the pastry around a rolling pin and transfer it into a 9-inch glass pie plate; press it gently into the pie plate.
6
Roll out the remaining pastry disk to a 13-inch round.
7
Spread the filling in the pastry shell in an even layer.
8
Brush the pastry rim with water and cover with the second pastry round.
9
Press the edges to seal, then trim the overhang to 1/2 inch, fold it under and crimp decoratively.
10
Brush the top crust with the egg wash and bake for 45 minutes, until the crust is golden on the top and bottom.
11
Transfer the torta to a wire rack to cool.
12
Cut into wedges and serve.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces prosciutto, sliced 1/2 inch thick and cut into 1/2-inch dice, 4 ounces Genoa salami, sliced 1/2 inch thick and cut into 1/2-inch dice, 4 ounces mortadella, sliced 1/2 inch thick and cut into 1/2-inch dice, 2 ounces provolone, shredded, and more.

Yes, Torta Di Napoli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Torta Di Napoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions