When most people hear the word “torta” they think of a summer fruit pie in a rustic crust or the famous Easter pie with loads of eggs and ricotta signally the arrival arrival of Spring. This summer torta is perfect picnic dish to pair with some grilled chicken. You can make this in the morning before your picnic or dinner and serve it a room temperature.

Makes enough for 12 people. This torta is great as a left over especially for breakfast.

Continue reading Summer Torta at Our Italian Table.

Summer salads are so boring. A combination of what’s around with mayo or mustard. Why not do something more interesting. Both taste wise and visually.

This salad can be made in advance keeping the orzo and the remaining ingredients and dressing separate until serving.

Makes 4 to 6 servings and be easily multiplied for a crowd.

Ingredients and Directions:

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh spinach leaves, stems removed (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese
• 1/2 cup diced red peppers
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts (see Note below)
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper<!–

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Note: To make toasted pine nuts, put raw pine nuts in a dry skillet pan.

Continue reading Three-color Orzo Salad at Our Italian Table.