Torta Rustica - cooking recipe

Ingredients

Sour Cream Pastry
1/4 lb. Prosciutto, sliced paper thin
2 (10 oz. each) pkg. fresh spinach or 2 (10 oz.) each frozen, chopped spinach, defrosted and drained
1/4 c. chopped parsley
4 scallions, chopped
1 clove garlic, minced
salt and freshly ground black pepper
1 lb. Ricotta cheese
1 (4 oz.) jar whole pimientos
6 hard-cooked egg yolks, sieved
1 Tbsp. heavy cream

Preparation

Line bottom and sides of a 9-inch spring-form pan with 2/3 of the Sour Cream Pastry.
With half the Prosciutto, make a layer on the bottom of the pastry shell, overlapping slices, if necessary.