Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

IMG_1090.jpg

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Aglio, olio, peperoncino is a pasta found often throughout Tuscany, and even more often on my table for lunch. It originally hails from Napoli but has become beloved throughout Italy.

It’s simple, so simple, with the classic version requiring just 4 ingredients: spaghetti, garlic, olive oil, and a hot pepper. It’s great to whip up in a pinch because it’s quick and the ingredients are those you probably have in your pantry. It can be on the table in about as long as it takes to boil and cook pasta, plus 2 minutes for mixing. Because of its simplicity, as many Italian dishes are, attention to the quality and freshness of your ingredients will really make this dish shine. (Especially with that olive oil, nice and shiny. :)

There are many slight variations, but they hardly vary more than an ingredient or two. Some use fresh hot peppers, some use chili flakes; some versions call for bread crumbs, others a bit of fresh parsley added at the end, some say to mince the garlic, others slice. Based on these variances, you can always decide to play a bit to find exactly how you like to eat your aglio, olio, e peperoncino pasta.

The version that follows I learned from my husband, the fresh pasta expert. We usually use fresh hot peppers, but will also use chili flakes if we don’t feel like running to the store. It’s pretty close to the classic recipe, with one exception. We add a bit of grated Parmigiano Reggiano and it catapults the pasta to the next level. OH YES, cheese!

A note about using fresh peppers: I’m not actually sure what kind of peppers I use here in Italy. At the supermarket there are usually bell peppers “peperoni” and hot peppers “peperoncini” with no indication what variety they might be. Bell peppers come in red and green, but not always at the same time, and the hot peppers are usually red OR green, depending on the season. I suppose they’re jalapeños or a similar variety because they’re spicy but not overly so. Apparently Italians are not pepper connoisseurs, you certainly won’t find jalapeño, habanero, serrano, and other pepper types readily available year round! If I were writing this recipe in Italian I would just put “peperoncino,” and everyone would know to get the only kind of peperoncino available from the store. In English recipes we are used to being told more specifics, and writing “1 hot pepper” would not be as helpful. So I wrote jalapeño on the recipe, but just be aware that you can play around with the kind you use if you want, especially if you try a jalapeño and decide you want spicier, like serrano!

Recipe from my husband


Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

Serves about 6

IMG_1093.jpg

Ingredients:

  • 500g / 16 oz spaghetti

  • 84g / 6 Tbsp olive oil

  • 4 garlic cloves

  • 1 small red jalapeño pepper

  • generous 1/4 cup /30g grated parmesan cheese

Directions:

  1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.

  2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.

  3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.

  4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.

  5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.

  6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.


Jenny’s Notes:

  • These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe!

  • For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end.

  • Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano.

  • Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

  • One of the great things about making this is that even if you add too much pasta water, it will eventually evaporate out while mixing. One of the first times I ever made this solo, I added way too much and had a good inch or so sitting in the bottom of my pan. I had already added the oil and cheese and it was too late to dump the extra out. So I tossed and mixed for several minutes, and what do you know, the water eventually evaporated and mixed in, and I ended up with a wonderfully creamy and cheesy sauce.

aglio, olio, peperoncino, garlic, olive oil, hot pepper, spaghetti, Napoli, pasta, Italian pasta dish,
Italian
Yield: 6
Author:

Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

A simple and classic pasta dish served throughout Italy with plenty of garlic, olive oil, spicy pepper, and a bit of parmigiano reggiano.
prep time: 25 Mcook time: total time: 25 M

ingredients:

  • 500g / 16 oz spaghetti
  • 84g / 6 Tbsp olive oil
  • 4 garlic cloves
  • 1 small red jalapeño pepper
  • generous 1/4 cup /30g grated parmesan cheese

instructions:

How to cook Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

  1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.
  2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.
  3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.
  4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.
  5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.
  6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

NOTES:

These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe! For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end. Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano. Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

Calories

257.59

Fat (grams)

15.37

Sat. Fat (grams)

2.72

Carbs (grams)

24.37

Fiber (grams)

1.09

Net carbs

23.28

Sugar (grams)

0.94

Protein (grams)

5.56

Sodium (milligrams)

94.52

Cholesterol (grams)

4.30
Nutritional information is approximate.
Created using The Recipes Generator
IMG_1100.jpg

Spinach Artichoke Pasta

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This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Welcome back to pasta month on Jennyblogs!

So far we’ve seen a Thai-inspired pasta, an Italian pasta, and today an American pasta. One of the biggest differences between these cuisines is the amount of cheese used. We Americans really like our cheese! Italian cuisine uses quite a bit of cheese in certain dishes, but it’s usually a seasoned, more pungent cheese (hello, beautiful parmigiano!) used as a finishing touch. Aside from pizza, of course, but even then, their pizzas or not nearly as cheese-blanketed as an American pizza can be!

From that you’ve learned that today’s pasta is going to be cheesy…even if you’ve already learned that my posts are usually cheesy….

You’ve heard of spinach and artichoke dip? That rich, creamy, decadent dip usually found at parties served with little pieces of toast? That one you say you aren’t going to eat because it’s so high-fat, but you just can’t help yourself and end up splurging anyway? Today we’re going to make a Spinach and Artichoke PASTA. As much as I love spinach and artichoke dip, I think this pasta is even better. Plus, there is no sour cream, mayonnaise, or cream cheese involved! It’s still cheesy of course, but you can largely control how much or how little cheese you add, and the same goes for the veggies, in particularly the spinach.

For as much as I love the precision and science behind baking, I’m really coming around to cooking and how versatile it can be!

I mentioned that this Spinach Artichoke Pasta is delicious, right? I made an 8x8in pan once for lunch and my husband and I ate the WHOLE THING in one sitting. I listed the servings as 3-4 for an 8x8in / 20x20cm pan, but don’t be surprised if it becomes only 2 servings! Especially if there are men or growing children involved. Or, just double the recipe and put it in a 9x13in / 23x33cm pan. Problem solved!

Short on time? You can make this ahead of time, store in the fridge, and broil the pasta about 10 minutes before serving, OR you can serve this straight out of the pan and skip the broiling. Sprinkle the cheese on top and voila, you just saved yourself a step.

Recipe adapted from Dam* Delicious (and yes, I just censored that.)


Spinach Artichoke Pasta

Serves 3-4

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Ingredients:

  • 4 oz / 250g (half package) penne or your choice of short pasta (my favorite are the shells for this!)

  • 2 Tbsp / 28g oil

  • 1/2 large onion, diced

  • 2 cloves garlic, minced

  • 2 Tbsp / 15g all-purpose flour

  • 1/4 cup / 60g water, or chicken or vegetable broth

  • 1 cup / 237g milk

  • about 5 oz / 150g fresh spinach, chopped

  • 7 oz / 200g frozen or canned cooked artichoke hearts, drained/thawed and chopped

  • 1/4 tsp nutmeg, or a few grates of fresh, if available

  • salt and pepper, to taste

  • about 2 oz / 57g fontal or other semi-soft cheese, shredded

  • about 2 oz / 57g parmesan cheese, shredded or grated

Directions:

Ungreased 8x8in / 20x20cm pan, if you’re making this ahead of time (see step 8. and 9.)

IMG_0917.jpg
  1. Place a large pot of water over high heat, adding salt just before it boils. Cook the pasta al dente according to directions on package; drain.

  2. While you’re boiling the water and cooking the pasta, heat oil in a large saucepan over medium heat. Add onion and cook for about 2-3 minutes, then add the garlic and cook for another 2 minutes or so, until the onion is translucent and garlic fragrant.

  3. Add flour and stir, it will absorb all the liquid. Cook 1-2 minutes, until flour is toasted.

  4. Slowly add in the water, stirring constantly to make a thick paste (roux), then slowly stir in milk.

  5. Bring to a simmer to thicken the sauce; add spinach, artichokes, nutmeg, and salt and pepper to taste. Cook until spinach has wilted and artichokes are heated through, about 2 minutes.

  6. Remove from heat and add a generous half of the fontal and generous half of the parmesan, stir until melted.

  7. Add the cooked pasta and stir to coat.

  8. If serving right away, spoon onto plates and sprinkle with remaining cheese.

  9. If serving later, transfer pasta to prepared baking dish, sprinkle with remaining cheese, and refrigerate. When ready to eat, place oven rack near top and broil pasta for a few minutes, or until cheese is melty and starts to turn golden.



Jenny’s Notes:

  • Instead of fresh spinach you can also use frozen spinach, defrosted, drained, and chopped. Or you can use beet greens, arugula, or other cookable green of choice.

  • If you are watching your fat intake, feel free to reduce the cheese and use low-fat milk. On the other hand, if you love cheesy pasta and could care less about the fat, double the cheese!

  • Double this recipe and put in a 9x13in / 23x33cm pan!

  • If making ahead more than a few hours, I suggest boiling the pasta by 1-2 minutes less than indicated time, as it can become mushy sitting in the sauce. You may also need to add a bit more liquid (water, broth, or milk) to the sauce to compensate for the bit the pasta absorbs.

  • If you don’t know what to do with the other half can of artichokes, I suggest 1) making this dish twice within a few days, 2) doubling the recipe, or 3) using frozen artichokes or cooking them yourself so you don’t have to worry about the half can. I usually end up going for option 1, honestly, because making this once just isn’t enough.

American
Yield: 3-4 servings
Author:

Spinach Artichoke Pasta

Pasta in a cheesy, creamy sauce with spinach and artichokes, playing off the flavors of the beloved spinach and artichoke dip.
prep time: 50 Mcook time: 10 Mtotal time: 60 M

ingredients:

  • 4 oz / 250g (half package) penne or your choice of short pasta
  • 2 Tbsp / 28g oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp / 15g all-purpose flour
  • 1/4 cup / 60g water, or chicken or vegetable broth
  • 1 cup / 237g milk
  • about 5 oz / 150g fresh spinach, chopped
  • 7 oz / 200g frozen or canned cooked artichoke hearts, drained/thawed and chopped
  • 1/4 tsp nutmeg, or a few grates of fresh, if available
  • salt and pepper, to taste
  • about 2 oz / 57g fontal or other semi-soft cheese, shredded
  • about 2 oz / 57g parmesan cheese, shredded or grated

instructions:

How to cook Spinach Artichoke Pasta

  1. Ungreased 8x8in / 20x20cm pan, if you’re making this ahead of time (see steps 9. and 10.)
  2. Place a large pot of water over high heat, adding salt just before it boils. Cook the pasta al dente according to directions on package; drain.
  3. While you’re boiling the water and cooking the pasta, heat oil in a large saucepan over medium heat. Add onion and cook for about 2-3 minutes, then add the garlic and cook for another 2 minutes or so, until the onion is translucent and garlic fragrant.
  4. Add flour and stir, it will absorb all the liquid. Cook 1-2 minutes, until flour is toasted.
  5. Slowly add in the water, stirring constantly to make a thick paste (roux), then slowly stir in milk.
  6. Bring to a simmer to thicken the sauce; add spinach, artichokes, nutmeg, and salt and pepper to taste. Cook until spinach has wilted and artichokes are heated through, about 2 minutes.
  7. Remove from heat and add a generous half of the fontal and generous half of the parmesan, stir until melted.
  8. Add the cooked pasta and stir to coat.
  9. If serving right away, spoon onto plates and sprinkle with remaining cheese.
  10. If serving later, transfer pasta to prepared baking dish, sprinkle with remaining cheese, and refrigerate. When ready to eat, place oven rack near top and broil pasta for a few minutes, or until cheese is melty and starts to turn golden.

NOTES:

Instead of fresh spinach you can also use frozen spinach, defrosted, drained, and chopped. Or you can use beet greens, arugula, or other cookable green of choice. If you are watching your fat intake, feel free to reduce the cheese and use low-fat milk. On the other hand, if you love cheesy pasta and could care less about the fat, double the cheese! Double this recipe and put in a 9x13in / 23x33cm pan! If making ahead more than a few hours, I suggest boiling the pasta by 1-2 minutes less than indicated time, as it can become mushy sitting in the sauce. You may also need to add a bit more liquid (water, broth, or milk) to the sauce to compensate for the bit the pasta absorbs. If you don’t know what to do with the other half can of artichokes, I suggest 1) making this dish twice within a few days, 2) doubling the recipe, or 3) using frozen artichokes or cooking them yourself so you don’t have to worry about the half can. I usually end up going for option 1, honestly, because making this once just isn’t enough.

Calories

488.68

Fat (grams)

23.74

Sat. Fat (grams)

8.73

Carbs (grams)

47.45

Fiber (grams)

6.94

Net carbs

40.51

Sugar (grams)

2.65

Protein (grams)

23.43

Sodium (milligrams)

668.13

Cholesterol (grams)

38.81
Nutritional information is approximate. Based on 3 servings using water (not broth) and 2% milk.
Created using The Recipes Generator
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Tourte Milanese

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Tourte Milanese, also known as Tourte Milanaise.  No, the second version does not include mayonnaise.  Part of the family en croute, or encased in dough.  Who doesn't want to eat food, soup, and anything edible wrapped in flaky, buttery dough?  In this case, roasted peppers, herbed scrambled eggs, cheese, spinach, and meat.  

You will feel quite accomplished pulling this out of the oven, and taking your first bite into the explosion of hot, flaky layers, melty cheese, herbs, sweet peppers, smoky meat, and garlicky spinach.  It may look intimidating, but you can adjust this recipe to how much time and effort you want to put into it.  For example, you can make your own puff pastry, or you can pick it up at the store.  You could roast your own peppers, or buy a jar of already roasted peppers.  Of course, I enjoy making everything as home-made and from scratch as possible...clearly don't have kids yet.  I recommend reading through the recipe once or twice and taking a peek at my notes at the bottom to make your game plan.  For example, puff pastry can easily be a two day recipe, so you'll want to make that a day ahead, or way ahead, and freeze it until you have the urge to make a recipe like this.  

Want some inspiration?  Watch this fun video of Julia Child and Michel Richard making Puff Pastry and Tourte Milanese!


Tourte Milanese

Serves 8-12

Ingredients:

For the Crust

  • 1 lb. / 450g puff pastry, home-made or store bought

  • Egg wash made from 1 egg beaten with 1 Tbsp water

For the Eggs

  • 10 eggs

  • 1 Tbsp chopped fresh chives or green onion

  • 1 Tbsp chopped fresh parsley or basil

  • 2 tsp snipped fresh tarragon or fresh or dried oregano

  • salt and ground pepper, to taste

  • 3 Tbsp / 42g butter

For the Rest of the Filling

  • 6 large red bell peppers (or use a 16oz jar or two of roasted red peppers)

  • 1 1/2 lbs / 680g spinach

  • 1 Tbsp / 14g olive oil

  • 1 Tbsp / 14g butter

  • 2 garlic cloves, peeled and minced

  • salt and pepper, to taste

  • 1/4 tsp grated nutmeg

  • 8 oz / 225g Swiss cheese

  • 8 oz / 225g smoked turkey or ham

Directions:

Generously grease an 8in / 20cm springform pan.  

Make the Crust

  1. Cut off 1/4 of the puff pastry, cover, and set aside.  

  2. Roll out the remaining pastry to 1/4" thick round.  Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven.  It should be big enough to cover the bottom and sides of your springform pan with an overhang.  Carefully press into pan, being sure to press all the way into the corners.  Cover and refrigerate.

  3. Roll out the remaining 1/4 of puff pastry until it is 1/4" thick.  Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template.  Place on a plate or baking sheet, cover, and refrigerate.  

Make the Eggs

  1. Whisk eggs, herbs, salt and pepper together.  Melt butter in a skillet over low heat and pour in eggs.  Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan.  When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.  

Roast the Peppers

Skip this step if you bought roasted red peppers.  

Method 1: Place peppers over an open flame on your stove top until blackened.  Flip and allow second side to roast.  Repeat until all peppers have been roasted.  

Method 2: Place all peppers onto a tinfoil lined sheet pan.  Place under broiler in your oven, checking every few minutes, until peppers are blackened.  Turn peppers over and roast second side.  

Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes to steam.  

Remove peppers and rub the skin off.  Cut out the stems and slice from top to bottom, laying them flat.  Remove seeds and trim away any inside veins.  

Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.  

Blanch and Sauté the Spinach

  1. Bring a large amount of salted water to a boil.  Add spinach and blanch for 1 minute.  Drain in a colander and rinse in cold water to stop it from cooking.  Press the spinach to remove excess liquid.  

  2. Place oil, butter, and garlic in a large frying pan over medium heat.  When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes.  Season with salt, pepper, and nutmeg.  Remove from heat and transfer spinach to a plate lined with paper towels.  Cover and refrigerate until needed.  

Assemble the Tourte

Preheat oven to 350°F / 177°C.  

Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham.  Layer your ingredients in this order, laying them flat and spreading to the edge:

  1. Half of eggs

  2. Half of spinach

  3. Half of turkey/ham

  4. Half of cheese

  5. All the peppers

  6. Other half of cheese

  7. Other half of turkey/ham

  8. Other half of spinach

  9. Other half of eggs

Trim the pastry overhang to within 1 in / 2.5cm of the pan.  Brush the inner side with egg wash and fold over filling.  Brush the other side with more egg wash. 

Remove the round pastry top from fridge, re-rolling if it has shrunk any.  Place over the folded edges of the tourte, pressing down to seal it.  Brush with more egg wash.  Cut a vent in the center of the dough, or use a knife to trace a design.  Or, you can cut out shapes form the puff pastry scraps and decorate the top.  Brush shapes with more egg wash.  Chill assembled tourte in fridge for 30 minutes prior to baking.  

Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.  

Cool for 30 minutes before releasing from pan and serving.

Can be assembled a day ahead.  Keep in the refrigerator for up to a week.  To reheat, place in an oven preheated to 350°F / 177°C for 20-30 minutes. 

Jenny's Notes:

The recipe above is pretty traditional, however, it can easily be adjusted to your tastes.  

No soggy bottoms here!

No soggy bottoms here!

  • Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs.

  • For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano. To be completely honest I've never had tarragon, but from what I've read I can't say I have a real desire to.

  • Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers. The white from the eggs (ish), green from the spinach, and red from the peppers is supposed to resemble the colors of the Italian flag, but hey. I'm just making Italy more colorful than it already it is.

  • 1 1/2 lbs of spinach may seem outrageous, but it really cooks down. I have used a scant pound before when that’s all I had, but the spinach is surprisingly delicious and I wouldn’t modify the recipe down if I had a choice.

  • Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyere, havarti, gouda, brie...I opted for half Swiss and half dill havarti. Two beautiful melting cheeses.

  • I pulled the tourte out of the oven after 1 hour 10 minutes, but it could have used more time to bake the pastry all the way through. It can be difficult to tell as your only clue is the color of the pastry.

Tourte Milanese, Julia Child, Michel Richard, spinach, roasted red peppers, en croute, scrambled eggs, cheese, puff pastry,turkey, Italian flag
breakfast, dinner
Italian, French
Yield: 8-12 Servings
Author:

Tourte Milanese

Layers of turkey, cheese, spinach, roasted red peppers, and eggs encased in flaky puff pastry.
prep time: 1 H & 35 Mcook time: 1 H & 30 Mtotal time: 2 H & 65 M

ingredients:

For the Crust
  • 1 lb. / 450g puff pastry, home-made or store bought
  • Egg wash made from 1 egg beaten with 1 Tbsp water
For the Eggs
  • 10 eggs
  • 1 Tbsp chopped fresh chives or green onion
  • 1 Tbsp chopped fresh parsley or basil
  • 2 tsp snipped fresh tarragon or fresh or dried oregano
  • salt and ground pepper, to taste
  • 3 Tbsp / 42g butter
For the Rest of the Filling
  • 6 large red bell peppers (or a 16oz jar or two of roasted red peppers)
  • 1 1/2 lbs / 680g spinach
  • 1 Tbsp / 14g olive oil
  • 1 Tbsp / 14g butter
  • 2 garlic cloves, peeled and minced
  • salt and pepper, to taste
  • 1/4 tsp grated nutmeg
  • 8 oz / 225g Swiss cheese
  • 8 oz / 225g smoked turkey or ham

instructions:

How to cook Tourte Milanese

Make the Crust
  1. Generously grease an 8in / 20cm springform pan.
  2. Cut off 1/4 of the puff pastry, cover, and set aside.
  3. Roll out the remaining pastry to 1/4" thick round. Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven. It should be big enough to cover the bottom and sides of your springform pan with an overhang. Carefully press into pan, being sure to press all the way into the corners. Cover and refrigerate.
  4. Roll out the remaining 1/4 of puff pastry until it is 1/4" thick. Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template. Place on a plate or baking sheet, cover, and refrigerate.
Make the Eggs
  1. Whisk eggs, herbs, salt and pepper together. Melt butter in a skillet over low heat and pour in eggs. Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan. When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.
Roast the Peppers
  1. Skip this step if you bought roasted red peppers.
  2. Method 1: Place peppers over an open flame on your stove top until blackened. Flip and allow second side to roast. Repeat until all peppers have been roasted.
  3. Method 2: Place all peppers onto a tinfoil lined sheet pan. Place under broiler in your oven, checking every few minutes, until peppers are blackened. Turn peppers over and roast second side.
  4. Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes to steam.
  5. Remove peppers and rub the skin off. Cut out the stems and slice from top to bottom, laying them flat. Remove seeds and trim away any inside veins.
  6. Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.
Blanch and Sauté the Spinach
  1. Bring a large amount of salted water to a boil. Add spinach and blanch for 1 minute. Drain in a colander and rinse in cold water to stop it from cooking. Press the spinach to remove excess liquid.
  2. Place oil, butter, and garlic in a large frying pan over medium heat. When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and transfer spinach to a plate lined with paper towels. Cover and refrigerate until needed.
Assemble the Tourte
  1. Preheat oven to 350°F / 177°C.
  2. Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham. Layer your ingredients in this order, laying them flat and spreading to the edge:
  3. Half of eggs
  4. Half of spinach
  5. Half of turkey/ham
  6. Half of cheese
  7. All the peppers
  8. Other half of cheese
  9. Other half of turkey/ham
  10. Other half of spinach
  11. Other half of eggs
  12. Trim the pastry overhang to within 1 in / 2.5cm of the pan. Brush the inner side with egg wash and fold over filling. Brush the other side with more egg wash.
  13. Remove the round pastry top from fridge, re-rolling if it has shrunk any. Place over the folded edges of the tourte, pressing down to seal it. Brush with more egg wash. Cut a vent in the center of the dough, or use a knife to trace a design. Or, you can cut out shapes form the puff pastry scraps and decorate the top. Brush shapes with more egg wash. Chill assembled tourte in fridge for 30 minutes prior to baking.
  14. Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.
  15. Cool for 30 minutes before releasing from pan and serving.
  16. Can be assembled a day ahead. Keep in the refrigerator for up to a week. To reheat, place in an oven preheated to 350°F / 177°C for 20-30 minutes.

NOTES:

Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs. For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano. To be completely honest I've never had tarragon, but from what I've read I can't say I have a real desire to. Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers. The white from the eggs (ish), green from the spinach, and red from the peppers is supposed to resemble the colors of the Italian flag, but hey. I'm just making Italy more colorful than it already it is. 1 1/2 lbs of spinach may seem like a lot, but it really cooks down. Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyere, havarti, gouda, brie...I opted for half Swiss and half dill havarti. Two beautiful melting cheeses. I pulled the tourte from the oven after 1 hour 10 minutes, but it could have used more time to bake the pastry all the way through. It can be difficult to tell as your only clue is the color of the pastry.

Calories

653.54

Fat (grams)

44.19

Sat. Fat (grams)

13.43

Carbs (grams)

38.20

Fiber (grams)

4.08

Net carbs

34.12

Sugar (grams)

5.94

Protein (grams)

27.68

Sodium (milligrams)

762.57

Cholesterol (grams)

308.66
Nutritional information is approximate and based on 8 servings.
Created using The Recipes Generator