My Winter Garden with Swiss Chard
Today I propose a tortino that will not only please your palate but also amaze you.
On a set table, this means a lot, especially during festive occasions. In fact, you can serve this tortino at a buffet or among appetizers.
Easy to make, it will leave your guests speechless.

thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

220.48 Kcal

calories per serving

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Energy 220.48 (Kcal)
Carbohydrates 16.96 (g) of which sugars 4.52 (g)
Proteins 14.73 (g)
Fat 10.90 (g) of which saturated 3.79 (g)of which unsaturated 4.26 (g)
Fibers 1.59 (g)
Sodium 1,014.72 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

18 oz Swiss chard (only the large stalks)
3 hard-boiled eggs
3.5 oz cooked ham
3.5 oz smoked provola
1/2 cup breadcrumbs (seasoned)
as needed mushrooms (in oil)
1 carrot
as needed Genoese pesto (or parsley)
as needed salt
2 cups milk
3 eggs
2 oz cornstarch
as needed nutmeg
1 pinch curry
as needed salt
as needed pepper

My Winter Garden with Swiss Chard

Tools

2 Pots
Colander
Cutting board
Knife
Baking pan – non-stick springform 7-8 inches in diameter
Parchment paper

Preparation: My Winter Garden with Swiss Chard

Choose fresh Swiss chard.
We only need the stalks, so remove the leaves and the ends, then wash them.
Bring a large pot of water to a boil, with a pinch of salt. Once boiling, immerse the chard stalks and cover. Cook for 8 minutes.
Then drain them.
Now let’s make a savory pastry cream: In another pot, combine the eggs, cornstarch, plenty of nutmeg, a teaspoon of salt, a teaspoon of curry, and a bit of pepper.
Whisk until smooth and homogeneous.
At this point, slowly pour in the hot milk, return to low heat and, stirring constantly, thicken the cream.
Line the base of a springform pan with parchment paper, place the stalks along the sides as tall as the pan, and form the base with the pieces.
Sprinkle the seasoned breadcrumbs over all the stalks.
Now pour in half of the savory pastry cream, the provola, ham, and chopped hard-boiled eggs.
Pour the remaining cream and level with the back of a spoon.
Finally, decorate as you wish with carrot slices, mushrooms, and basil or parsley pesto.
Transfer to a preheated oven at 356°F (180°C) with fan for about 20 minutes.
Then let it cool before unmolding.
Bring to the table. My Winter Garden with Swiss Chard is ready.