|1 teaspoon||Olive oil; plus|
|5 tablespoons||Olive oil|
|8 cups||Sliced leeks|
|3 cups||Thinly-sliced celery|
|14 cups||Ribbed; chopped green Swiss chard|
|1 cup||Grated Parmigiano-Reggiano cheese|
|2 cups||Heavy cream|
|1½ cup||Sheep's-milk ricotta cheese|
|1 teaspoon||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 ⅛-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, ½ 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 ½ cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm.
Serves 6 to 8.
Cuisine: "Italian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 467 Calories (kcal); 47g Total Fat; (89% calories from fat); 9g Protein; 3g Carbohydrate; 358mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Michael Romano Converted by MM_Buster v2.0n.
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