Egg Noodle Chard And Fontina Torte Recipes

EGG NOODLE, CHARD, AND FONTINA TORTE

Egg Noodle, Chard, and Fontina Torte image

Categories Egg Pasta Brunch Bake Vegetarian Quick & Easy Lunch Chard Fontina Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 pounds green Swiss chard, stems and center ribs discarded
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
2 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 pound dried egg fettuccine
8 large eggs
1 cup whole milk
2/3 cup mascarpone (5 ounces)
1/2 pound Italian Fontina, rind discarded and cheese cut into 1/2-inch cubes
Special Equipment
a 9- to 9 1/2-inch (24-cm) springform pan

Steps:

Put oven rack in middle position and preheat oven to 375°F. Grease pan with 2 teaspoons oil and wrap outside with foil.
Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Press hard on chard to extract as much water as possible, then transfer to a cutting board and chop.
Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes. Add garlic and cook, stirring, 1 minute. Stir in chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat. Cool chard mixture to warm.
While chard cools, return cooking water to a boil and cook fettuccine, uncovered, until al dente. Drain pasta in a colander, then transfer to a large bowl and toss with remaining teaspoon oil. Blend together eggs, milk, mascarpone, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.
Stir chard and Fontina into pasta mixture, then stir in egg mixture. Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary.
Bake until just set and top is golden brown, 50 minutes to 1 hour. Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte. Remove side of pan and serve torte hot or warm.

TOMATO-FONTINA TORTE WITH ROSEMARY CRUST

Tomato-Fontina Torte with Rosemary Crust image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
2 large eggs, plus 1 egg yolk
2 1/2 to 3 pounds assorted heirloom tomatoes
3 cups shredded fontina cheese (about 12 ounces)
1/2 cup grated pecorino romano or parmesan cheese
(about 1 ounce)
1/4 cup panko breadcrumbs
1/3 pound thinly sliced capicola ham, cut into strips
2 teaspoons extra-virgin olive oil

Steps:

Combine the flour, sugar, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until just combined. Add the butter and pulse until the mixture looks like coarse meal.
Whisk the eggs and egg yolk in a small bowl. With the motor running, add the eggs to the food processor and process until the dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the side of a 9-inch springform pan. Cover and refrigerate the crust until very cold, at least 1 hour or overnight.
Slice the tomatoes and spread them out on 2 baking sheets in a single layer. Sprinkle lightly with salt and set aside until they release some of their juices, about 30 minutes. Meanwhile, combine the fontina and all but 1 tablespoon of the pecorino in a bowl; add the remaining 1 teaspoon rosemary.
Preheat the oven to 400 degrees F. Pat the tomatoes gently with paper towels to absorb the excess moisture. Sprinkle 1 tablespoon panko in the crust, then top with one-third of the tomatoes. Scatter half of the ham over the tomatoes, then half of the cheese mixture. Repeat with the remaining 3 tablespoons panko, another one-third of the tomatoes and the remaining ham and cheese. Top with a final layer of tomatoes and sprinkle with the reserved 1 tablespoon pecorino; drizzle with the olive oil.
Transfer the pan to a baking sheet and bake until the crust is golden and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the springform ring.

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