Home > Eat > Recipe > Recipe: Tortino Verdure by Eleonora Galasso

Recipe: Tortino Verdure by Eleonora Galasso

italian
main
vegetarian
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

It’s not difficult to understand why people all around the world love Italian cuisine. This recipe is a spin on a classic, and is brought to Khoollect by Italian cooking extraordinaire Eleonora Galasso. Here’s what she says about this recipe from her brand new book, As the Romans Do:

‘With its exhilarating aroma and vivid flavour this is not your usual lasagne – instead of layers of egg pasta, here we use crunchy leaves of chard, giving this dish the appearance of a beautifully wrapped present.

To me, herbs make up the personality traits of a dish. I like to use sage and basil here, but you can personalise this bewitching pie with any herb you fancy. Go on, make it yours.’

Tortino Verdure

Photography by

David Loftus

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time40 MINUTES

Cooking Time1 hour 40 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

50g (1¾ oz) salted butter

500g (1lb 2oz) leeks, trimmed, cleaned and finely sliced

Handful of basil leaves, roughly chopped

Handful of sage leaves, roughly chopped

500g (1lb 2oz) chard, trimmed and stalks separated

3 eggs

200ml (1/3 pint) whipping cream

1 carrot, cut into 5-mm ( ¼ -inch) cubes

1 celery stick, cut into 5-mm (¼-inch) cubes

200g (7oz) radishes

salt and pepper

Photography by

David Loftus

1

Melt the butter in a large saucepan over a very low heat, add the leeks and cook gently, stirring occasionally, for 1 hour, until the leeks are soft, translucent and falling apart. Stir in the basil and sage, season with salt and pepper and remove from the heat. Set aside.

2

Meanwhile, add the chard pieces to a large pan of salted boiling water and blanch for 2–3 minutes. Drain and let dry between two clean tea towels. Preheat the oven to 180°C (350°F), Gas Mark 4. Dampen a sheet of baking paper with a little water and use to line an 18-cm (7-inch) springform cake tin.

3

In a bowl, beat the eggs together until light and fluffy. Add the whipping cream and beat together until the mixture is slightly firm, then season with salt and pepper and stir in the sautéed leeks along with the carrot and celery pieces.

4

Arrange the dried chard pieces, reserving a handful, in an overlapping pattern to cover the base and sides of the prepared cake tin. Fill the tin with the cream and vegetable mixture, then cover with the remaining leaves, folding the overhanging leaves towards the middle like a parcel to enclose the filling. Loosely cover the tortino with baking paper, and cook in the oven for 40 minutes until the filling has set firm.

5

Remove the tortino from the oven and gently flip it over, removing the baking paper. Using a mandoline or sharp knife, cut the radishes into thin slices and use to decorate the top of the tortino. Serve hot or cold.

SHOW MORE
SHOW LESS

Preparation Time40 MINUTES

Cooking Time1 hour 40 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

50g (1¾ oz) salted butter

500g (1lb 2oz) leeks, trimmed, cleaned and finely sliced

Handful of basil leaves, roughly chopped

Handful of sage leaves, roughly chopped

500g (1lb 2oz) chard, trimmed and stalks separated

3 eggs

200ml (1/3 pint) whipping cream

1 carrot, cut into 5-mm ( ¼ -inch) cubes

1 celery stick, cut into 5-mm (¼-inch) cubes

200g (7oz) radishes

salt and pepper

Photography by

David Loftus

1

Melt the butter in a large saucepan over a very low heat, add the leeks and cook gently, stirring occasionally, for 1 hour, until the leeks are soft, translucent and falling apart. Stir in the basil and sage, season with salt and pepper and remove from the heat. Set aside.

2

Meanwhile, add the chard pieces to a large pan of salted boiling water and blanch for 2–3 minutes. Drain and let dry between two clean tea towels. Preheat the oven to 180°C (350°F), Gas Mark 4. Dampen a sheet of baking paper with a little water and use to line an 18-cm (7-inch) springform cake tin.

3

In a bowl, beat the eggs together until light and fluffy. Add the whipping cream and beat together until the mixture is slightly firm, then season with salt and pepper and stir in the sautéed leeks along with the carrot and celery pieces.

4

Arrange the dried chard pieces, reserving a handful, in an overlapping pattern to cover the base and sides of the prepared cake tin. Fill the tin with the cream and vegetable mixture, then cover with the remaining leaves, folding the overhanging leaves towards the middle like a parcel to enclose the filling. Loosely cover the tortino with baking paper, and cook in the oven for 40 minutes until the filling has set firm.

5

Remove the tortino from the oven and gently flip it over, removing the baking paper. Using a mandoline or sharp knife, cut the radishes into thin slices and use to decorate the top of the tortino. Serve hot or cold.

SHOW MORE
SHOW LESS

It’s not difficult to understand why people all around the world love Italian cuisine. This recipe is a spin on a classic, and is brought to Khoollect by Italian cooking extraordinaire Eleonora Galasso. Here’s what she says about this recipe from her brand new book, As the Romans Do:

‘With its exhilarating aroma and vivid flavour this is not your usual lasagne – instead of layers of egg pasta, here we use crunchy leaves of chard, giving this dish the appearance of a beautifully wrapped present.

To me, herbs make up the personality traits of a dish. I like to use sage and basil here, but you can personalise this bewitching pie with any herb you fancy. Go on, make it yours.’

Tortino Verdure

1

Melt the butter in a large saucepan over a very low heat, add the leeks and cook gently, stirring occasionally, for 1 hour, until the leeks are soft, translucent and falling apart. Stir in the basil and sage, season with salt and pepper and remove from the heat. Set aside.

2

Meanwhile, add the chard pieces to a large pan of salted boiling water and blanch for 2–3 minutes. Drain and let dry between two clean tea towels. Preheat the oven to 180°C (350°F), Gas Mark 4. Dampen a sheet of baking paper with a little water and use to line an 18-cm (7-inch) springform cake tin.

3

In a bowl, beat the eggs together until light and fluffy. Add the whipping cream and beat together until the mixture is slightly firm, then season with salt and pepper and stir in the sautéed leeks along with the carrot and celery pieces.

4

Arrange the dried chard pieces, reserving a handful, in an overlapping pattern to cover the base and sides of the prepared cake tin. Fill the tin with the cream and vegetable mixture, then cover with the remaining leaves, folding the overhanging leaves towards the middle like a parcel to enclose the filling. Loosely cover the tortino with baking paper, and cook in the oven for 40 minutes until the filling has set firm.

5

Remove the tortino from the oven and gently flip it over, removing the baking paper. Using a mandoline or sharp knife, cut the radishes into thin slices and use to decorate the top of the tortino. Serve hot or cold.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

italian

MORE RECIPES WITH italian

main

MORE RECIPES WITH main

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar