Best Tortino Recipes

TORTINO

Steps:

• Preheat oven to 350°F.
• Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
• Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
• Stir in thyme leaves. Cool for 15 minutes.
• Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
• Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
• Slide out of skillet, cut into squares and serve either warm or at room temperature.

TORTINO AL CIOCCOLATO

Steps:

• The preparation is short and very simple. Start by chopping the chocolate into very small pieces and place in a saucepan together with the butter into small pieces. Melt it all together and stir until you obtain a smooth and homogeneous mixture. Let cool. In another bowl, beat the eggs, egg yolks, and sugar together with an electric whisk until they become swollen and clear. Now take the melted chocolate and add it in this compound. Continue beating and add the flour. Butter 5 or 6 little ramekins and divide the dough into equal parts for each mold. Cover the molds with aluminum foil and place in the freezer for a couple of hours. You can leave it in the freezer for days and pull them out just before serving. Remove the aluminum and put your cupcakes in the oven and cook at 220°C per minute. Once cooked, form into patties and sprinkle with icing sugar. The secret to the filling remaining soft and warm lies in freezing the pie. This makes it impossible to cook the whole thing, leaving the inside soft and warm. If you want to give the dough a more intense aroma, you can add a couple of tablespoons of brandy or coffee. We advise you to serve the chocolate cake accompanied with custard served in a lovely cup.

VEGETABLE-AND-RICOTTA TORTINO

Steps:

• Bring a pot of salted water to a boil and add the peas and asparagus. Cook until the vegetables are just tender. Drain and immediately plunge the vegetables into a large bowl of cold water to stop the cooking. Drain and set aside.
• In a large kettle, heat 3 tablespoons of the olive oil over medium heat and add the onions, celery and watercress. Begin adding the Swiss chard, stirring until the leaves fit into the pot. Cook, stirring frequently, until the vegetables are very tender. Season with salt and pepper and drain if necessary. Set aside to cool.
• In a large bowl, combine the eggs, remaining tablespoon of olive oil, cream, 1/4 cup of the Parmigiano, ricotta, Aleppo pepper and 1/2 teaspoon kosher salt. Stir until smooth. Add the peas, asparagus and cooled vegetables and stir to combine.
• Preheat the oven to 350 degrees. Pour the tortino mixture into a large, lightly greased casserole dish, sprinkle with the black pepper and cover with foil. (Make sure it does not touch the vegetables.) Place the dish in a large roasting pan and pour in boiling water to rise halfway up the sides.
• Bake for 40 minutes. Remove the foil and continue to bake until the center of the tortino is set, an additional 10 to 15 minutes. Remove the casserole from the roasting pan and sprinkle the remaining Parmigiano on the top. Place the casserole under a broiler until the cheese is nicely browned, 2 to 3 minutes. Allow to cool slightly, cut into squares and garnish with mint and serve.

TORTINO

Steps:

• Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1 teaspoon olive oil; set aside. 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 cooking and draining process 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 2 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.

EGGPLANT TORTINO IN A KALAMATA OLIVE MARINARA SAUCE

Steps:

• Lightly brush both sides of the eggplant with oil, place them on a baking sheet in a single layer and season with salt and pepper.
• Bake in a preheated 400F/200C oven unto tender and just browning on the top, about 15-20 minutes and set aside to cool.
• Heat the oil in a pan over medium high heat.
• Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about 2 minutes.
• Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.
• Let the chard cool and mix in the eggs.
• Cover the bottom of a greased spring form pan with 1/3 of the eggplant followed by 1/2 of the swiss chard mixture, 1/2 of the mozzarella, 1/3 of the eggplant, the remaining swiss chard mixture, the remaining mozzarella, the remaining eggplant and finally the parmigiano reggiano.
• Bake in a preheated 400F/200C oven until the top is golden brown and the sides are bubbling, about 25-35 minutes.
• Serve topped with marinara sauce.

EGGPLANT TORTINO

Steps:

• 1 Preheat oven to 400°F (200°C). 2 Using ⅓ cup (80 mL) olive oil, brush 2 baking sheets with a thin layer of olive oil then brush 1 side of eggplant slices lightly with olive oil, and place, oiled-side up, slightly overlapping, in a single layer on prepared baking sheets. Sprinkle with salt and pepper. Bake for 15 minutes, switching positions in the oven halfway through or until eggplant is browned and softened. Let cool. Reserve. 3 Heat a large skillet over medium-high heat. Add remaining 2 tbsp (30 mL) olive oil. Add Swiss chard, garlic and chili flakes and stir-fry for 2 minutes or until chard is wilted (if there is a lot of liquid, drain chard then return to skillet before adding cream). Stir in cream and bring to a boil. Remove from heat, add provolone and stir until melted. Let cool, then stir in eggs. Season with salt and pepper. Reserve. 4 Oil a 9-inch (23-cm) springform pan and line the bottom with parchment paper. Cover bottom of springform pan with a third of eggplant slices, spread on half of chard mixture and top with half of buff alo mozzarella slices. Repeat layers ending with a layer of eggplant. Sprinkle top with Parmesan and bake for 30 minutes or until top is browned and filling is set. 5 Let stand for 10 minutes, then remove sides of springform and cut into slices to serve.

CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)

Steps:

• Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
• Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
• Add the cherry tomatoes and olives and continue cooking 2 more minutes.
• In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
• Add the onion mixture to the egg mixture and incorporate.
• Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).
• Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
• Cool to just warm before cutting and serving with a side salad.

TORTINO DI FAGIOLINI

Steps:

• Bring a large pot of salted water to the boil. Add the green beans and boil just until tender, 2 to 3 minutes. Drain the beans, and immediately shock them in a bowl of ice water to stop the cooking.
• When the beans are just cool, drain again. Coarsely chop the beans into pieces approximately 1 1/2 inches in length and place in a large bowl.
• In a large sauté pan, heat the olive oil over medium high heat until hot. Add the onion and cook, stirring frequently, until the onions are translucent and begin to color, 8 to 10 minutes.
• Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.
• Meanwhile, in a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper. Stir the egg base in with the beans and onion mixture.
• Heat the oven to 350 degrees F. Line a 9-inch springform pan with foil, and grease the foil.
• Pour the bean mixture into the pan and sprinkle over the bread crumbs. Bake the tortino until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool the tortino, still in the pan, on a rack.
• When the tortino is cool, cover the pan and refrigerate it until chilled (chilling the tortino will make it easier to slice). Serve the sliced tortino cool or at room temperature.

BAKED SQUASH AND PARMESAN CHEESE PUDDING (TORTINO DI ZUCCA)

Steps:

• Preheat the oven to 400 degrees. Have ready 4 five-ounce ramekins.
• Put the squash in a baking dish and, when the oven reaches the preset temperature, put it in the oven. After 1 hour remove it from the oven, but do not turn off the oven. Split the squash half lengthwise, and use a spoon to scoop away and discard the seeds and strings. Scoop out the pulp. There should be about 1 cup.
• Put the pulp, grated cheese, egg, salt, black pepper, 2 tablespoons of the softened butter, and the nutmeg in the large bowl of a food processor. Run the blade just long enough to produce a homogenous but not overly creamy mixture.
• Thickly grease the insides of the ramekins with butter and sprinkle about half of the bread crumbs over the butter.
• Divide the squash mixture equally among the ramekins. Sprinkle the remaining bread crumbs on top, then dot with the remaining tablespoon of butter, cut into 4 pieces.
• Bake in the still-hot oven for 20 minutes. Let the ramekins rest for 6 minutes after you remove them from the oven. Turn each ramekin over onto a separate plate and give it a little shake to loosen the pudding, letting it drop onto the plate.

TORTINO DI CIOCCOLATO

Steps:

• Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
• Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
• Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
• Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.