4 (20)

Appetizers, Healthy Eating, Mains, Quick and Easy, Vegetarian

Nani's tortino di fagiolini

Nani's tortino di fagiolini
Ricardo DeAratanha / Los Angeles Times

Dear SOS: My family recently vacationed in Jackson Hole, Wyo., and our favorite meal by far was at Nani's Cucina Italiana. The surprise star of the evening was the tortino di fagiolini, a delicious green bean tart that reminded us ... Read more

Total time: 1 hour, 10 minutes | Serves 8 to 12
  • 1 1/2 pounds green beans, cleaned
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, sliced into thin strips
  • 1 small garlic clove, chopped
  • 5 eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup milk
  • Freshly ground pepper
  • 1 cup ciabatta crumbs

Step 1Bring 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.

Step 2In 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.

Step 3Stir 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.

Step 4Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.

Step 5Stir the egg base in with the beans and onion mixture.

Step 6Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch springform pan with foil, and grease the foil.

Step 7Pour 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.

Step 8When 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.

Note: 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.


Lucques' yogurt sherbet
Lucques' yogurt sherbet

Lucque's soup au pistou with Parmesan croutons
Lucque's soup au pistou with Parmesan croutons

Asparagus Salad With Carrots and Shiitake Mushrooms
Asparagus Salad With Carrots and Shiitake Mushrooms

Chocolate Rum Babas
Chocolate Rum Babas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Momed's avocado hummus
Kismet's kuku
Pissaladiere with spiced ricotta, radicchio and poached apricots
Delfina's brandade