Torta de Monferrina

Ingredients

In the Latin American adaptation of Torta alla Monferrina, the traditional Italian ingredients have been replaced with Latin American counterparts. The cornmeal crust adds a touch of sweetness and earthiness, while the filling incorporates Latin American spices such as cumin and paprika. The addition of black beans and corn enhances the texture and gives the dish a distinct Latin American flair. We alse have the original recipe for Torta alla Monferrina, so you can check it out.

• For the crust: For the crust:
• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (170g) black beans, cooked 1 cup (170g) black beans, cooked
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (Saturated: 10g)
• Carbohydrates: 40g (Sugars: 4g)
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the cornmeal, flour, and salt for the crust. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add water and mix until the dough comes together. Form the dough into a ball and refrigerate for 30 minutes.
4. 4.
   In a skillet, cook the ground beef over medium heat until browned. Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened.
5. 5.
   Add the cumin, paprika, black beans, and corn kernels to the skillet. Season with salt and pepper to taste. Cook for an additional 5 minutes.
6. 6.
   Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently to fit.
7. 7.
   Pour the filling into the pie crust and spread it evenly.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother crust texture.
• Ground beef — Choose lean ground beef for a healthier option.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the filling to reduce sodium content.
• Corn kernels — Fresh or frozen corn kernels can be used. If using frozen, thaw them before adding to the filling.

Tips & Tricks

• For a spicier version, add a diced jalapeño or chili pepper to the filling.
• Serve the Torta de Monferrina with a dollop of sour cream or salsa for added flavor.
• This dish can be made ahead of time and reheated before serving.
• Experiment with different fillings such as shredded chicken or vegetarian options like roasted vegetables.
• Leftovers can be refrigerated and enjoyed the next day.

Serving advice

Serve the Torta de Monferrina warm as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a delicious appetizer or party snack when cut into smaller portions.

Presentation advice

To enhance the presentation, garnish the Torta de Monferrina with fresh cilantro leaves or sprinkle some grated cheese on top before baking. Serve it on a decorative platter or individual plates for an appealing visual impact.