1 ts Olive oil; plus
5 tb Olive oil
8 c Sliced leeks
3 c Thinly-sliced celery
14 c Ribbed; chopped green Swiss
-chard
8 lg Eggs
1 c Grated Parmigiano-Reggiano
-cheese
2 c Heavy cream
1 1/2 c Sheep’s-milk ricotta cheese
1 ts Aleppo or cayenne pepper
Coarse salt; to taste
Freshly-ground black pepper;
-to taste
Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1
teaspoon olive oil; set aside.
Using the white and light green parts of the leeks, cut into 1/8-inch
rounds and rise well. Heat 1 tablespoon olive oil in a Dutch oven over
medium heat. Add leeks; cook slowly until tender, about 5 minutes. Remove
leeks; drain in a colander. Transfer to a medium bowl to cool.
Add 1 tablespoon olive oil to Dutch oven; repeat cooking and draining
process with celery. Add 1 tablespoon olive oil to Dutch oven, and repeat
with Swiss chard.
In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream,
ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and
black pepper. Whisk until well combined. Add cooked vegetables to egg
mixture; thoroughly combine. Pour into prepared baking dish. Spread evenly;
cover with foil.
Pull a rack out of the oven, and set a roasting pan on top; fill pan with
two inches warm water. Place baking dish in roasting pan; slide rack back
into oven. Bake 40 minutes. Uncover; continue baking until set, about 20
minutes.
Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the
tortino. Place under broiler until lightly browned. Cut into squares, and
serve warm.
Serves 6 to 8.
Cuisine: “Italian”
Yields
6 servings
