Recipe: Tortino Verdure by Eleonora Galasso
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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