Egg Noodle, Chard, and Fontina Torte

Egg Noodle, Chard, and Fontina Torte
Photo by Roland Bello

Ingredients

  • 1 9- to 9 1/2-inch (24-cm) springform pan
  • 1 large onion
  • 2 pounds green Swiss chard
  • 2 garlic cloves
  • 1 cup whole milk
  • ½ teaspoon black pepper
  • ¼ pound dried egg fettuccine
  • + 5 more ingredients
    • 1 ¼ teaspoons salt
    • ¼ cup olive oil
    • 2/3 cup mascarpone
    • 8 large eggs
    • ½ pound Italian Fontina

Put oven rack in middle position and preheat oven to 375°F. Grease pan with 2 teaspoons oil and wrap outside with foil. Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooki...

View full recipe at Epicurious

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