Torte di becchi

By mutzali

Ingredients

• CRUST
• 3 1/2 cups flour
• 1 1/2 cups sugar
• 1/2 cup water
• 1/2 tsp baking powder
• 1 glass whiskey
• 3 eggs
• 1/2 cup melted butter
• FILLING
• 1 loaf sweet French bread
• Warm milk
• 1 bunch parley
• 2 bunches spinach
• Salt and pepper to taste
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 Tbsp parmesan cheese
• 6 eggs
• 1/2 cup sugar
• 1 glass whiskey
• 2 cups raisins
• 1 cup pine nuts
• 2 tsp vanilla
• TOPPING
• Parmesan cheese
• Cinnamon
• Ghirardelli ground chocolate

Preparation

Step 1

This is Toodie’s recipe from watching Grandma make torte. All the measurements are approximate at best. The flour measurement is probably way off. I mix up the dough like I would mix pie dough. I use a small jelly glass for the whiskey.

Soak the French bread in warm milk. Squish up the bread. Chop the parsley and spinach. Add it to the bread mix, along with salt and pepper. (I’m not sure WHAT it’s supposed to taste like at this point, but Grandma said to taste it.) Add Parmesan, eggs, sugar, whiskey, raisins and pine nuts. Add vanilla. Stir until mixed.

Butter 2 pie pans. Mix up the crust ingredients as you would mix pie crust. Divide it in 2. Roll each piece out about 1/8” thick, about 3” wider than your pie pan. Don’t trim the excess dough. Make diagonal slits up to the edge of the pan. Pour in the filling. Make the top smooth.

Sprinkle Parmesan, cinnamon, and Ghirardelli chocolate over the top of the filling. Roll up the becchi to rest on top of the edge of the filling. Bake at 350 for 1 hour 25 minute. If the becchi start to burn, wrap foil around the edge to protect them.