Simply Zov: Rustic Classics with a Mediterranean Twist by Zov Karamardian includes recipes like Coconut Chicken Chowder with Lemongrass; Torte Milanese with Spinach; and Lentil Patties with Tomato and Cucumber.
Torte Milanese with Spinach
When I first opened Zov's Bistro in 1987, I created this recipe as a light lunch. It is a delicious addition to a brunch buffet and an easy main course for a ladies luncheon or shower, as it can be made ahead and served at room temperature. Slicing the torte reveals beautiful layers of green, red and yellow inside. Serve with a light salad or fruit, and pop open a bottle of bubbly or crisp white wine.
- 12 large eggs, divided
- 1/4 cup heavy cream
- 1-1/2 teaspoons kosher salt, divided
- 1-1/2 teaspoons seasoned salt, divided (see Pantry and Produce)
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 tablespoons unsalted butter
- 4 tablespoons olive oil, divided
- 2 tablespoons minced shallots, divided
- 2 teaspoons minced garlic
- 2 red bell peppers cut into matchstick-size strips
- 2 yellow bell peppers cut into matchstick-size strips
- 1/2 teaspoon lemon pepper
- 2 9-ounce bags fresh spinach
- 2 17.3-ounce packages frozen puff pastry (4 sheets)
- Nonstick vegetable-oil cooking spray
- 1 pound grated Gruyere cheese
- 8 ounces thinly sliced good-quality ham
- 1 tablespoon whole milk
Preheat the oven to 375 degrees F. Whisk 11 eggs in a large bowl with the cream, 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the seasoned salt, and 1/4 teaspoon of black pepper until well blended.
Melt the butter with 1 tablespoon of the oil in a heavy, large, nonstick sauté pan over medium heat. Add the egg mixture and cook until most of the eggs are no longer runny but some egg is still very creamy and runny. As the eggs cook, use a silicone spatula to scrape the cooked egg from the bottom and sides of the pan and fold it into the rest of the egg mixture. This will take about 3 minutes. Spoon the egg mixture over a large plate and set aside to cool completely. Wipe out the pan.
Heat 2 tablespoons of the oil in the same sauté pan over medium-high heat. Stir in 1 tablespoon of the shallots and the garlic, then stir in all the bell peppers. Add the remaining 1 teaspoon of the seasoned salt, 1/2 teaspoon of the kosher salt, and the lemon pepper. Sauté until the bell peppers are tender and all their liquid has evaporated, about 12 minutes. Transfer the bell peppers to another large plate and set aside to cool completely.
Heat the remaining 1 tablespoon of oil in the same sauté pan over high heat. Stir in the remaining 1 tablespoon of shallots and 1/2 teaspoon of kosher salt. Add the spinach to the pan one handful at a time, stirring to coat the spinach with the oil and shallots, until all the spinach has been added and is wilted, about 3 minutes. Transfer the spinach to a colander and set over a bowl to drain and cool. Once the spinach is cool, squeeze it to extract as much liquid as possible.
Rustic Classics with a Mediterranean Twist
- by Zov Karamardian
- Zov's Publishing 2011
- Hardcover; $39.00 US
- ISBN-10: 0975955802
- ISBN-13: 978-0-9759558-2-6
- Reprinted by permission.
- Coconut Chicken Chowder with Lemongrass
- Torte Milanese with Spinach
- Lentil Patties with Tomato and Cucumber
- Cookbook Profile Archive
This page created May 2011