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tortino with eggs and cheese Somewhat like a fritatta, this savory appetizer was originally made with farro, an ancient form of wheat that’s been cultivated in Italy for 2,000 years. A brown rice– quinoa blend (Faux Farro, previous page 91) makes a very satisfactory gluten-free alternative. Serve in wedges with a handful of arugula or mixed baby greens. S ERVES 6 2 large eggs 2 ounces fresh white goat cheese, crumbled 2 ounces (about 1⁄2 cup) freshly grated Parmigiano-Reggiano 2 cups cooked Faux Farro, cold (page 91) 2 tablespoons finely chopped green onion, white and pale-green parts only Fine sea salt and freshly ground black pepper 1 tablespoon unsalted butter
AS AN APPETIZER ;
2
AS A MAIN COURSE
Using a fork, beat the eggs lightly in a large bowl. Blend in the goat cheese and Parmesan. Add the Faux Farro and green onion and season with the salt and pepper, remembering that some of the other ingredients are salty. Warm the butter in an 8-inch nonstick or well-seasoned iron skillet over medium-low heat. Add the grain mixture and flatten slightly to cover the pan base. Reduce the heat a little and cook until the under surface is firm and golden brown, about 6 minutes. Loosen the edges with a spatula and shake the pan gently to make sure the tortino will come loose. Protecting your hands with oven mitts, place a flat plate over the surface and reverse both pan and plate, so it can plop out browned side up. Slide back into the pan, and continue cooking until the second side is golden brown, about 3 minutes. Reverse onto a plate, as before. Cut in wedges to serve. WHAT’S A TORTINO? ITALIAN CULINARY TERMS can be confusing. Just for the
record: a torta can be a pie, a cake, or a tart a tòrtano is a ring-shaped Easter bread from Naples a tortina is a small tart a tortino is a savory grain “pie,” usually cooked in a skillet a tortoni is an ice cream cake coated with amaretti (almond cookie) crumbs, first created by an Italian chef named Tortoni who presided over a popular restaurant in nineteenth-century Paris. (See recipe on page 191.)
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Gluten-Free Italian