Montenegrin-style Torta de Marcelo

Ingredients

In this Montenegrin adaptation of Torta de Marcelo, we incorporate local ingredients and flavors to give the dish a distinct Montenegrin twist. Instead of using traditional Spanish ingredients, we use locally sourced cheese, cured meats, and vegetables to infuse the pie with the flavors of Montenegro. Additionally, we incorporate aromatic herbs and spices commonly found in Montenegrin cuisine to enhance the taste profile of the dish. We alse have the original recipe for Torta de Marcelo, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (150g) Montenegrin cheese, grated 1 cup (150g) Montenegrin cheese, grated
• 1/2 cup (75g) Montenegrin cured meat (such as prosciutto or smoked ham), diced 1/2 cup (75g) Montenegrin cured meat (such as prosciutto or smoked ham), diced
• 1/2 cup (75g) Montenegrin olives, pitted and sliced 1/2 cup (75g) Montenegrin olives, pitted and sliced
• 1/2 cup (75g) Montenegrin bell peppers, diced 1/2 cup (75g) Montenegrin bell peppers, diced
• 1/4 cup (60ml) Montenegrin olive oil 1/4 cup (60ml) Montenegrin olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 24g (total), 12g (saturated)
• Carbohydrates: 22g (total), 1g (sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. 5.
   Add the diced cured meat, bell peppers, and olives to the skillet. Cook for 5 minutes, or until the vegetables are slightly softened.
6. 6.
   Remove the skillet from heat and stir in the grated cheese, dried oregano, paprika, salt, and pepper. Set aside.
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
8. 8.
   Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
9. 9.
   Pour the filling mixture into the pie crust and spread it evenly.
10. 10.
    Fold the excess dough over the filling, creating a rustic edge.
11. 11.
    Bake the Torta de Marcelo in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Montenegrin cheese — Opt for a semi-hard cheese like Njeguški sir or Pljevaljski sir for an authentic Montenegrin flavor.
• Montenegrin cured meat — Prosciutto or smoked ham are excellent choices, but you can also use local Montenegrin varieties like Njeguški pršut or Njeguški vrat.
• Montenegrin olives — Look for locally grown olives such as Ulcinj olives or Bar olives for an authentic taste.
• Montenegrin bell peppers — Use red or yellow bell peppers for a sweeter flavor, or opt for spicy varieties like the Montenegrin Ljuta paprika for a kick of heat.
• Montenegrin olive oil — Choose a high-quality extra virgin olive oil produced in Montenegro for the best flavor.

Tips & Tricks

• For a vegetarian version, omit the cured meat and add more vegetables like zucchini or mushrooms.
• Experiment with different herbs and spices to customize the flavor profile of the filling.
• Serve the Torta de Marcelo warm or at room temperature for the best taste and texture.
• Pair this dish with a fresh salad or pickled vegetables for a complete Montenegrin meal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Montenegrin-style Torta de Marcelo as a main course for lunch or dinner. Accompany it with a side salad or pickled vegetables to balance the flavors and textures.

Presentation advice

Present the Torta de Marcelo on a rustic wooden platter to highlight its homemade charm. Garnish with fresh herbs like parsley or basil for a pop of color.