NEW ORLEANS — For 60 years, Channel 4 has been privileged to celebrate and share many of those recipes with viewers across south Louisiana and Mississippi. Throughout the cookbook series, The Southern Food and Beverage Museum, which keeps the region’s delicious culinary history and heritage alive, provides historical context to the foods we cook and eat today. Each cookbook partner has also contributed their own recipes for you to enjoy and share.
Recipe: Ham and Salami Torte
- 2 8oz. Crescent rolls
- 1 tsp. olive oil
- 1 sweet onion, diced
- 1 red or yellow bell pepper, diced
- 1 cup mushrooms, sliced
- 6-8 oz. fresh spinach
- 7 eggs. 6 for torte and 1 for brushing
- 1 Tbsp. Creole seasoning
- 1 cup Parmesan cheese
- 1/2 lb. deli ham, sliced thin
- 1/2 lb. hard salami, sliced thin and cubed
- 1/2 lb. Monterrey Jack, pepper jack or cheddar cheese
- Preheat oven to 350 degrees. Place a greased 9-inch springform pan on doubled sheet of non-stick foil. Securely wrap foil around pan.
- Unroll a Crescent dough, and separate into triangles. Press onto bottom of prepared pan to format a crust, sealing the seams. Bake for 10-15 minutes or until set.
- In a large skillet, heat oil over medium high heat.
- Add onions, cooking for 5 minutes.
- Add bell pepper and mushrooms, cooking until mushrooms are tender. Remove from heat and set aside.
- In a large bowl, whisk 6 eggs, Creole seasoning and Parmesan.
- Layer crust with half of the spinach, ham, salami, Jack cheese, and onion mixture. Pour half of the eggs over the top. Repeat layers and top with remaining egg mixture.
- Unroll and separate remaining Crescent dough into triangles. Press together to form a circle and seal the seams. Place over filling in pan. Whisk the remaining egg, and brush over dough.
- Bake uncovered 1 to 1 1/4 hours or until the center reaches 160 degrees on a thermometer. If needed loosely cover with foil to prevent over browning.
- Carefully using a knife, loosen side from pan and let stand for at least 20 minutes. Slice and enjoy.
Note: If you would like, you can use 1 more Crescent roll dough for the sides of the pan for the crust. If you decide to do this, poke the side walls of dough repeatedly with a fork.
More Recipes by Chef Kevin Belton:
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.