Torte of layered vegetables, prosciutto and millet
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soft butter |
| ½ | cup | Fine bread crumbs |
| 1½ | cup | Cooked millet (use Method 2) |
| ½ | pounds | Green beans, cooked coarsely chopped |
| 1 | pounds | Asparagus, cooked coarsely chopped |
| 2 | Thin leeks, white only thinly sliced | |
| 1 | cup | Grated Parmesan cheese |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 117 | ||
| 2 | tablespoons | Parsley, minced |
| 1 | tablespoon | Oregano, minced or |
| 1 | teaspoon | Dried oregano |
| 2 | ounces | Prosciutto, cut in slivers |
| 5 | Eggs | |
| Salt and pepper to taste | ||
| 3 | dashes | Tabasco sauce |
| 1 | cup | Light cream or half and half |
| 1 | tablespoon | All-purpose flour |
Directions
Preheat oven to 350F. Line the bottom of a 2-qt. springform pan with aluminum foil (going up 1 inch on the sides to prevent leakage).
Butter the foil evenly and sprinkle with the bread crumbs. Rotate the pan to let the crumbs adhere to the sides and then shake out the excess. Place the millet evenly on the bottom of the pan, then layer each vegetable over the millet in the order given, sprinkling cup of the cheese and part of the parsley , oregano and prosciutto over each layer.
Then, in a medium bowl, beat together the eggs, salt and pepper, Tabasco, cream and flour and slowly pour the mixture over the layered vegetables. Place the pan in another, larger pan and pour 1 inch of boiling water into the bottom of the second pan. Bake for 50 minutes to 1 hour, or until the center is almost set. Remove from oven and let stand for 10 minutes to firm up the center.
Place on a serving plate and remove the sides of the springform, leaving the base intact. Carefully turn down the edge of the aluminum foil and cut it away with a pair of scissors, keeping the foil under the base. Cover the edge with a ring of parsley. Blot up any accumulated liquid on serving plate with paper towels. Serve warm or at room temperature.
Submitted By DIANE LAZARUS On 03-27-95