INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1
teaspoon olive oil; set aside.
Using the white and light green parts of the leeks, cut into 1/8-inch
rounds and rise well. 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
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
two 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.
Serves 6 to 8.
Cuisine: "Italian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 467 Calories (kcal); 47g Total Fat; (89% calories from fat);
9g Protein; 3g Carbohydrate; 358mg Cholesterol; 104mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Michael Romano
Converted by MM_Buster v2.0n.

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