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Italian Spaghetti Kale and Cheese Torta

Italian Spaghetti Kale and Cheese Torta

Recipe by Julie Le Clerc.

Italian Spaghetti Kale & Cheese Torta

Serves 8-10

500g Rustichella Spaghetti  or Girolomoni Spaghetti
5 large free range eggs
1¾ cups milk
2 tsp sea salt
1½ tsp La Chinata bittersweet paprika flakes
Freshly ground black pepper
150g kale, thick stems removed, leaves roughly chopped
3 spring onions, finely chopped
120g Gorgonzola Prelibato  cheese, chopped, divided
220g Pecorino Romano  cheese, finely grated, divided
Sabato peperoni bruschetta , to serve

Heat oven to 190°C. Butter a 23cm springform cake tin. Wrap the outside of the tin tightly in foil (this is important, especially if the springform does not fit tightly, to avoid a mess in the oven). Set aside.

Bring a large pot of water to the boil then salt well. Add spaghetti to the pot and cook for 8 minutes, that’s 2 minutes underdone, as the spaghetti will continue cooking in the oven. Drain well and cool slightly. In a large bowl, whisk eggs and milk with salt, paprika and a little pepper. Stir in the kale, spring onions, gorgonzola and all but 1/3 cup of the pecorino. Add spaghetti and toss to coat.

Pour into prepared tin, taking care to disperse the cheese and kale evenly. Press down well and then sprinkle remaining pecorino on top.

Bake for 45–50 minutes, or until a small sharp knife inserted into the centre of the torte and turned slightly does not release any liquid egg. Remove from the oven and cool in the tin for 10 minutes to firm.

Run a small sharp knife along the inside of the tin to loosen the sides, then remove the ring. Run a spatula underneath the torta to loosen the base and slide it onto a serving plate. Cut into wedges and serve hot, so the cheese is nicely melted, with peperoni bruschetta on the side.


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  • Gorgonzola ~ Prelibato

    Gorgonzola ~ Prelibato

    The classic Italian blue. This variety is milder and creamier than the 'piccante' Mountain variety. Great for steak sauces or with bread and wine.

    Milk: Cow
    Origin: Italy

    A quarter wheel weighs approximately 1.5kg.

    Please note: Pricing is per kg but can be cut to size. Please enter weight required in kilograms i.e. enter 200g as 0.2. Note the minimum weight per piece is 100g. Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our  terms and conditions for chilled freight when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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  • Girolomoni Organic Senatore Cappelli Spaghetti

    Girolomoni Organic Senatore Cappelli Spaghetti

    Girolomoni spaghetti is made from the ancient Senatore Cappelli grain - one of the oldest known varieties of durum wheat. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

    Partner it with the tomato-sweet .

    Girolomoni pasta is organically produced in Italy by the pioneers of the Italian Organic Movement.

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    109 -

  • Rustichella Spaghetti

    Rustichella Spaghetti

    Traditional artisan spaghetti - full of flavour and texture. Try it with seared pieces of seafood and slivered garlic, moistened with Colonna Lemon Oil  or Mas Portell Extra Virgin Olive Oil .

    Rustichella spaghetti has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

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    109 -

  • Sabato Peperoni Bruschetta

    Sabato Peperoni Bruschetta

    A velvety combination of diced red and yellow capsicums with a hint of garlic and mint. Use straight out of the jar as a topping for toasted Italian-style bread. Perfect served through pasta or as an accompaniment to chicken, lamb or seafood.

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    109 -

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    La Chinata Paprika Flakes Bittersweet

    La Chinata Paprika Flakes Bittersweet

    Sure to become a summer staple, these paprika flakes packaged in a new grinder bottle allow you to easily add a smoky flavour boost to your pizzas, marinades, BBQ meats or over kumara chips or mashed potato. Also available in sweet  and hot .

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    $10.90 $7.90
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