Egg Noodle, Chard, and Fontina Torte

Ingredients for Egg Noodle, Chard, and Fontina Torte

• 60ml di olio d'oliva

• 900g green Swiss chard, stems and centre ribs discarded

• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 2 spicchi d'aglio, tritati finemente

• 1 1/4 teaspoons salt

• 1/2 teaspoons black pepper

• 110g dried egg fettuccine

• 8 large eggs

• 240ml whole milk

• 160ml mascarpone (140g)

• 230g Italian Fontina, rind discarded and cheese cut into 1/2-inch cubes

• a 9- to 9 1/2-inch (24-cm) springform pan

Put oven rack in middle position and preheat oven to 191°C. 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 45ml 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 teaspoons salt, and 1/4 teaspoons 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 teaspoons salt and 1/4 teaspoons 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.

Avvertenza

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