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Nani's tortino di fagiolini

Time 1 hour 10 minutes
Yields Serves 8 to 12
Nani’s tortino di fagiolini
(Ricardo DeAratanha / Los Angeles Times )
1

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.

2

In a large saute 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, 8 to 10 minutes.

3

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.

4

Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.

5

Stir the egg base in with the beans and onion mixture.

6

Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch springform pan with foil, and grease the foil.

7

Pour the bean mixture into the pan and sprinkle over the bread crumbs. Bake the tortino until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool the tortino, still in the pan, on a rack.

8

When the tortino is cool, cover the pan and refrigerate it until chilled (chilling the tortino will make it easier to slice). Serve the sliced tortino cool or at room temperature.

Adapted from Nani’s Cucina Italiana in Jackson Hole, Wyo. This recipe requires a 9-inch springform pan. To make ciabatta crumbs, dry out slices of the bread and pulse in a food processor. The restaurant serves this dish with roasted tomatoes and roasted almonds.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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