Culinary SOS: Nani's tortino di fagiolini

 

Dear SOS: My family recently vacationed in Jackson Hole, Wyo., and our favorite meal by far was at Nani's Cucina Italiana. The surprise star of the evening was the tortino di fagiolini, a delicious green bean tart that reminded us of a refined Italian version of green bean casserole. Maybe you can convince them to share the recipe?

Jonathan Alexander

Los Angeles

Dear Jonathan: A great make-ahead recipe when you're expecting company, this tortino from Nani's combines fresh green beans, grated Parmigiano and a touch of garlic in a baked egg tart similar to a frittata.

Nani's tortino di fagiolini

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Total time: 1 hour, 10 minutes

Servings: 8 to 12

Note: Adapted from Nani's Cucina Italiana in Jackson Hole, Wyo. This recipe requires a 9-inch springform pan. To make ciabatta crumbs, dry out slices of the bread and pulse in a food processor. The restaurant serves this dish with roasted tomatoes and roasted almonds.

1 1/2 pounds green beans, cleaned

Salt

2 tablespoons extra-virgin olive oil

1 red onion, sliced into thin strips

1 small garlic clove, chopped

5 eggs

1/2 cup grated Parmigiano-Reggiano

1/4 cup milk

Freshly ground pepper