Adapted from Antonio Carluccio's Vegetables , Headline Book Publishing
This tortino is a classic dish of Emiglia-Romagna, and especially of the province of Reggio-Emiglia in the Po valley near Bologna. There is an equivalent dish called scarpazzone that is baked in a pastry crust. The recipe makes one large serving but of course can be scaled up or made into smaller "pancakes". It can be eaten warm or cold and is an excellent vegetarian antipasto.
200g chard, stripped of stems and coarsely chopped
35g grated parmesan
35g dry breadcrumbs, home made preferably
butter and/or olive oil
salt, pepper, grated nutmeg
Wash and boil the chard in salted water for a few minutes or until tender, drain and squeeze out excess water and chop.
Beat the eggs in a bowl large enough to take all the ingredients, add salt, pepper, nutmeg, parmesan and breadcrumbs and mix well. Add the chard and again mix well.
Heat a frying pan large enough to take all the mixture to a thickness of no more than 2-3cm, add a tablespoon or so of oil and a little butter if you wish and when the foam subsides, add the egg mixture and spread it evenly around the pan. Cook until golden and then sprinkle with freshly grated parmesan (optional) and put under a griller to finish cooking. Alternatively, cover the pan with a plate and invert the pan and plate together and slide the tortino back into the pan to cook the second side. Repeat several time until the egg is cooked.
Eat with gusto!
Finished Tortino Tasting
(Images from Allsun Farm Organic Australian Open Garden Field Days, November 2008)