Brahamfam24
New member
Clipped this out of the LA Times on Thursday and plan on test driving
it for Easter dinner. Looks like a cross between a tart and quiche,
with the accent on the quiche:
@@@@@ Now You're Cooking! Export Format
Nani's Tortino Di Fagiolini
vegetables
1 1/2 pounds green beans; cleaned
salt
2 tablespoons extra-virgin olive oil
1 red onion; sliced into thin strips
1 clove garlic; chopped
5 eggs
1/2 cup parmigiano-reggiano; grated
1/4 cup milk
freshly ground pepper
1 cup ciabatta crumbs
The restaurant serves this dish with roasted tomatoes and roasted
almonds.
1. Bring a large pot of salted water to the boil. Add the green beans
and boil just until tender, 2 to 3 minutes. Drain the beans, and
immediately shock them in a bowl of ice water to stop the cooking.
When the beans are just cool, drain again. Coarsely chop the beans
into pieces approximately 11/2 inches in length and place in a large
bowl.
2. In a large saut? pan, heat the olive oil over medium high heat
until hot. Add the onion and cook, stirring frequently, until the
onions are translucent and begin to color, 8 to 10 minutes.
3. Stir in the chopped garlic and continue to cook until the onion is
caramelized, 6 to 8 minutes. Remove the pan from heat and cool
slightly, then toss the onions and garlic with the green beans.
4. Meanwhile, make the egg base: In a medium bowl, whisk together the
eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several
grinds of pepper.
5. Stir the egg base in with the beans and onion mixture.
6. Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch
springform pan with foil, and grease the foil.
7. Pour the bean mixture into the pan and sprinkle over the bread
crumbs. Bake the tortino until set (it should barely jiggle, and a
knife inserted will come out clean), 30 to 40 minutes. Remove and cool
the tortino, still in the pan, on a rack.
8. When the tortino is cool, cover the pan and refrigerate it until
chilled (chilling the tortino will make it easier to slice). Serve the
sliced tortino cool or at room temperature.
Notes: Nani's Cucina Italiana
Yield: 8 to 12
Preparation Time: 1 hou
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
it for Easter dinner. Looks like a cross between a tart and quiche,
with the accent on the quiche:
@@@@@ Now You're Cooking! Export Format
Nani's Tortino Di Fagiolini
vegetables
1 1/2 pounds green beans; cleaned
salt
2 tablespoons extra-virgin olive oil
1 red onion; sliced into thin strips
1 clove garlic; chopped
5 eggs
1/2 cup parmigiano-reggiano; grated
1/4 cup milk
freshly ground pepper
1 cup ciabatta crumbs
The restaurant serves this dish with roasted tomatoes and roasted
almonds.
1. Bring a large pot of salted water to the boil. Add the green beans
and boil just until tender, 2 to 3 minutes. Drain the beans, and
immediately shock them in a bowl of ice water to stop the cooking.
When the beans are just cool, drain again. Coarsely chop the beans
into pieces approximately 11/2 inches in length and place in a large
bowl.
2. In a large saut? pan, heat the olive oil over medium high heat
until hot. Add the onion and cook, stirring frequently, until the
onions are translucent and begin to color, 8 to 10 minutes.
3. Stir in the chopped garlic and continue to cook until the onion is
caramelized, 6 to 8 minutes. Remove the pan from heat and cool
slightly, then toss the onions and garlic with the green beans.
4. Meanwhile, make the egg base: In a medium bowl, whisk together the
eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several
grinds of pepper.
5. Stir the egg base in with the beans and onion mixture.
6. Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch
springform pan with foil, and grease the foil.
7. Pour the bean mixture into the pan and sprinkle over the bread
crumbs. Bake the tortino until set (it should barely jiggle, and a
knife inserted will come out clean), 30 to 40 minutes. Remove and cool
the tortino, still in the pan, on a rack.
8. When the tortino is cool, cover the pan and refrigerate it until
chilled (chilling the tortino will make it easier to slice). Serve the
sliced tortino cool or at room temperature.
Notes: Nani's Cucina Italiana
Yield: 8 to 12
Preparation Time: 1 hou
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
Takes