Torte of Greens and Cheese - Italian

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Torte of Greens and Cheese - Italian

1/4 cup extra virgin olive oil

1 1/2 lbs. swiss chard, kale, or any combination of bitter greens,

washed, trimmed of tough stems, and sliced into bite-size strips

salt and pepper to taste

1 egg

1 cup coarsely grated Parmigiano-Reggiano cheese

1/4 cup flour

4 tablespoons red wine vinegar

 

 

 

 

Preheat oven to 400 degrees. Place a large saute pan over high heat.

Reduce heat to medium, and add oil. Add greens and saute, stirring

often until they wilt. Season with salt and pepper and set aside.

(Dish can be made through this point and refrigerated. Remove from

refrigerator an hour before baking. May need extra baking time.)

Stir egg with cheese and flour to blend well. Stir in vinegar, and mix

with greens. Oil an 8- or 9-inch springform pan and spoon greens into

it, spreading evenly. Bake 10 minutes, until mixture is firm. Remove

from oven, cool 2 minutes and remove springform pam. Cut into wedges

and serve.

Serves 6 as a side dish.

 

Adapted from Cooking in Piedmont by Roberto Donna

Source: Boston Coop

Formatted by Chupa Babi in MC: 11.11.06

 

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