I did not know they put the recipes on the website. I would like to do the creme brulee one day. Anyone wanna buy me a torch?
ASPARAGUS AND PASTA TORTA
As prepared in episode 108.
Here's a colorful, classic Tuscan savory pie that's so rich not even a Sicilian
cop from Staten Island will care that it's meatless. That doesn't necessarily
mean he'll be able to cook it without hurting himself — but you can. It's an
interesting use of pasta, too; it holds everything together.
Servings: 8
Ingredients:
3/4 pound linguine
3 tablespoons olive oil
1 medium carrot, finely chopped
1/2 pound asparagus, chopped into half-inch lengths
1 medium red bell pepper, stemmed, seeded, and finely chopped
4 green onions (scallions), trimmed and chopped into half-inch lengths
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 large eggs
2 cups heavy cream
1 cup grated Parmesan cheese
Bring a large pot of water to a boil. Add the pasta and cook for about three
quarters the recommended time for "al dente" — you want it tender, but not
finished. Drain and set aside.
Preheat oven to 350° F
Heat the oil in a large saute pan. Add the vegetables, salt, and pepper and
stir. Saute over medium-high heat, stirring often, until the vegetables are
softened, about 5 minutes. Remove from heat and set aside.
Crack eggs into a large bowl. Whisk in the cream and cheese. Add the cooked
pasta and vegetables and stir to mix. Pour the mixture into an ungreased 10"x8"
baking dish and bake for 40 minutes, until the top is slightly springy when
pressed.
Cut the torta into squares, and serve.
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