41 minutes ago
Tuesday, April 10, 2012
I give this tart a 5 ***** rating. Trust me, it's a winner.
I loved this simple tortino (pie) and can't wait to make it again and again.
This is like a spiffed up green bean casserole if you really look at it.
You fry the wonderful onions and garlic and add them to cut up cooked green beans (fagiolini). Flat Italian Romano beans would be ideal in this recipe, but I am rarely lucky enough to find them, so I used haricot vert.
I served this with a side of little roasted pomordorini for a fantastic light supper.
Tortino di Fagiolini (green bean tart!) from Nani's Restaurant: adapted from the L.A. Times
1 1/2 pounds green beans (Roma, haricot vert or regular green beans)
salt & pepper
1 red onion, sliced thin
2 small garlic cloves, chopped
1/2 cup grated fresh Parmigiano-Reggiano
1/4 cup milk
1 cup ciabatta bread crumbs
Start by lining an 8" or 9" springform pan with foil.
Butter it well, and even spray it with some PAM if you can, so the tortino doesn't stick.
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.
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, make the egg base: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk. Season with salt & pepper (You need about a 1/2 teaspoon of salt here, at least).
Stir the egg mixture into the green bean onion mixture in the bowl and pour into your prepared well greased foil lined pan.
Spread the breadcrumbs on top of the pie and press down. Drizzle with some olive oil so the crumbs crisp up. I added some extra Parmigiano Reggiano for good luck!
Bake for 30-35 minutes until the tortino is set. Let cool on a rack and remove from the springform pan.
Best served warm, but also excellent at room temperature.
5***** rating! Yummy!