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 of a refined Italian version of green bean casserole. Maybe you can convince them to share the recipe?
Dear Jonathan: A great make-ahead recipe when you're expecting company, this tortino from Nani's combines fresh green beans, grated Parmigiano and a touch of garlic in a baked egg tart similar to a frittata.
Nani's tortino di fagiolini
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Total time: 1 hour, 10 minutes
Servings: 8 to 12
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.
1 1/2 pounds green beans, cleaned
2 tablespoons extra-virgin olive oil
1 red onion, sliced into thin strips
1 small garlic clove, chopped
1/2 cup grated Parmigiano-Reggiano
1/4 cup milk
Freshly ground pepper