Tortino — an Italian crustless quiche — makes the most of fall vegetables and is a wonderful compliment to any holiday meal. On NBC’s “Today” show, Michael Romano, the executive chef of Union Square Café in New York and co-author of “Second Helpings from Union Square Café,” shares his secrets for preparing this tasty dish. Read the recipe below.
Home cooks in northern Italy make excellent use of the tortino — a sort of crustless quiche — as a vehicle for utilizing in-season vegetables. When it’s late autumn or winter in New York and all we can find at the Greenmarket are hearty greens and root vegetables, our thoughts also turn to tortino. In this version, we’ve lightened the texture a bit with the addition of fluffy, fresh ricotta cheese. Serve it as a main course, preceded by a salad or soup, or as a winning side dish for veal chops, roast chicken, or lamb.
Excerpted from “Second Helpings from Union Square Cafe,” by Danny Meyer, Michael Romano and Duane Michals (photographer). Copyright 2001. All rights reserved. Reprinted by permission of Harper Collins publishers.