Vegetable-and-Ricotta Tortino Recipe

Name: Vegetable-and-Ricotta Tortino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shelled fresh peas; 2 cups asparagus, halved and cut into 1-inch lengths; 4 tablespoons extra-virgin olive oil; 8 cups sliced spring onions, including white and green portions; 6 celery ribs, diced; 4 cups washed and stemmed watercress; ¼ cups stemmed, rinsed and coarsely chopped white Swiss chard; Kosher salt and freshly ground black pepper to taste; 4 large eggs; 1 cup cream; 1/2 cup finely grated Parmigiano- Reggiano; 3/4 cup ricotta, preferably sheep's milk ricotta; 1 teaspoon Aleppo pepper (see note ); 1/2 teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 1/2 cup fresh mint leaves

Servings: persons

2 cups shelled fresh peas
2 cups asparagus, halved and cut into 1-inch lengths
4 tablespoons extra-virgin olive oil
8 cups sliced spring onions, including white and green portions
6 celery ribs, diced
4 cups washed and stemmed watercress
¼ cups stemmed, rinsed and coarsely chopped white Swiss chard
Kosher salt and freshly ground black pepper to taste
4 large eggs
1 cup cream
1/2 cup finely grated Parmigiano- Reggiano
3/4 cup ricotta, preferably sheep's milk ricotta
1 teaspoon Aleppo pepper (see note )
1/2 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1/2 cup fresh mint leaves

1
Bring a pot of salted water to a boil and add the peas and asparagus.
2
Cook until the vegetables are just tender.
3
Drain and immediately plunge the vegetables into a large bowl of cold water to stop the cooking.
4
Drain and set aside.
5
In a large kettle, heat 3 tablespoons of the olive oil over medium heat and add the onions, celery and watercress.
6
Begin adding the Swiss chard, stirring until the leaves fit into the pot.
7
Cook, stirring frequently, until the vegetables are very tender.
8
Season with salt and pepper and drain if necessary.
9
Set aside to cool.
10
In a large bowl, combine the eggs, remaining tablespoon of olive oil, cream, 1/4 cup of the Parmigiano, ricotta, Aleppo pepper and 1/2 teaspoon kosher salt.
11
Stir until smooth.
12
Add the peas, asparagus and cooled vegetables and stir to combine.
13
Preheat the oven to 350 degrees.
14
Pour the tortino mixture into a large, lightly greased casserole dish, sprinkle with the black pepper and cover with foil.
15
(Make sure it does not touch the vegetables.)
16
Place the dish in a large roasting pan and pour in boiling water to rise halfway up the sides.
17
Bake for 40 minutes.
18
Remove the foil and continue to bake until the center of the tortino is set, an additional 10 to 15 minutes.
19
Remove the casserole from the roasting pan and sprinkle the remaining Parmigiano on the top.
20
Place the casserole under a broiler until the cheese is nicely browned, 2 to 3 minutes.
21
Allow to cool slightly, cut into squares and garnish with mint and serve.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups shelled fresh peas, 2 cups asparagus, halved and cut into 1-inch lengths, 4 tablespoons extra-virgin olive oil, 8 cups sliced spring onions, including white and green portions, and more.

Yes, Vegetable-and-Ricotta Tortino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable-and-Ricotta Tortino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions