Torta of Asparagus, Carrots and Zucchini

Torta of Asparagus, Carrots and Zucchini Recipe from Italy

Region / culture: Italy | Servings: 6

Introduction

This Torta of Asparagus, Carrots and Zucchini is a delicious and nutritious dish that is perfect for a light lunch or dinner. Packed with fresh vegetables and protein-rich eggs, this recipe is sure to satisfy your taste buds.

History

The Torta of Asparagus, Carrots and Zucchini is a traditional Italian dish that has been enjoyed for generations. It is a versatile recipe that can be customized with your favorite vegetables and seasonings.

Ingredients

3 tbsp extra virgin olive oil, divided
0.5 cup grated carrots
1 cup chopped zucchini
0.5 lb (227 g) asparagus, woody ends snapped off and discarded, spears sliced into 0.5 inch pieces
4 large eggs
2 cloves garlic, finely chopped
0.5 cup freshly grated parmesan or romano cheese
0.5 cup dry bread crumbs
0.25 tsp sea salt
freshly ground black pepper, to taste
1 tbsp chopped fresh flat-leaf parsley

How to prepare

Preheat the oven to 350°F (177°C).
Grease the bottom and sides of an 8-inch square baking dish with 1 tbsp of olive oil and set it aside.
Heat the remaining 2 tbsp of olive oil in a large skillet.
Add the carrots and zucchini and cook, stirring often, until the vegetables are fragrant and starting to brown, about 5 minutes.
Add the asparagus and cook for an additional 3 to 5 minutes, until the asparagus is starting to become tender.
Transfer the cooked vegetables to a large bowl.
In another bowl, whisk together the eggs, garlic, cheese, and bread crumbs.
Whisk in the salt, pepper, and parsley.
Pour the egg mixture over the vegetables and stir to combine.
Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes, or until it is firm.

Variations

Feel free to customize this recipe with your favorite vegetables, herbs, and spices. You can also add in cooked bacon or ham for an extra burst of flavor.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are fragrant and starting to brown to bring out their natural flavors.

- Whisk the egg mixture well to ensure a light and fluffy texture.

- Feel free to add in your favorite herbs and spices to customize the flavor of the dish.

Serving Suggestions

Serve the Torta of Asparagus, Carrots and Zucchini with a side salad or a slice of crusty bread for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables until they are fragrant and starting to brown, whisking the egg mixture well, and baking the torta until it is firm.

Ingredient Substitutions

You can substitute the vegetables in this recipe with your favorites, such as bell peppers, mushrooms, or spinach. You can also use different types of cheese or breadcrumbs.

Make Ahead Tips

You can prepare the vegetable mixture and egg mixture ahead of time and store them in the refrigerator until you are ready to bake the torta.

Presentation Ideas

Garnish the Torta of Asparagus, Carrots and Zucchini with fresh herbs or a sprinkle of cheese for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 250 calories per serving.

Carbohydrates

This recipe contains approximately 20 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fats per serving.

Proteins

This recipe contains approximately 12 grams of proteins per serving.

Vitamins and minerals

The Torta of Asparagus, Carrots and Zucchini is rich in vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains eggs and cheese, which may be allergens for some individuals.

Summary

Overall, this recipe is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

The Torta of Asparagus, Carrots and Zucchini is a delicious and nutritious dish that is perfect for a light meal. Packed with fresh vegetables and protein-rich eggs, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm spring day, and I had just returned from the farmers market with a bounty of fresh vegetables – asparagus, carrots, and zucchini. As I unpacked my bags and began to sort through the produce, I couldn't help but feel inspired by the vibrant colors and fragrant scents that filled my kitchen.

I had always loved to cook, and over the years I had collected a vast array of recipes from various places and people. But there was something special about this particular combination of vegetables that sparked my creativity and piqued my culinary curiosity.

As I pondered how to incorporate these vegetables into a new and exciting dish, a memory from my childhood surfaced. I remembered my mother making a delicious vegetable torta with layers of thinly sliced potatoes, onions, and bell peppers. Could I adapt her recipe to include my fresh spring vegetables?

I set to work, slicing the asparagus, carrots, and zucchini into thin rounds. I sautéed them in olive oil with garlic and onions until they were tender and fragrant. Next, I whipped up a simple mixture of eggs, cream, and grated Parmesan cheese to bind the vegetables together.

Layer by layer, I assembled the torta in a baking dish, alternating between the sautéed vegetables and the egg mixture. As I worked, I couldn't help but feel a sense of satisfaction and anticipation. I knew that this dish had the potential to be something truly special.

After baking the torta in the oven until it was golden and bubbly, I couldn't wait to take my first bite. The flavors were incredible – the sweetness of the carrots, the earthiness of the asparagus, and the subtle crunch of the zucchini all mingled together in perfect harmony. I knew that I had stumbled upon something truly magical.

Over the years, I have made this torta many times, tweaking and refining the recipe until it became a beloved staple in my repertoire. I have shared it with friends and family, who always clamor for more. And each time I make it, I am transported back to that warm spring day when I first discovered the joy of cooking with fresh, seasonal vegetables.

As I reflect on the journey that led me to this recipe, I am grateful for all the people and experiences that have shaped my love of cooking. From my mother's kitchen to the farmers market, each encounter has left its mark on my culinary repertoire. And while I may never know the origins of the original vegetable torta recipe that inspired me, I am grateful for the opportunity to put my own spin on it and create something truly unique and special.

In the end, it is not just about the ingredients or the process – it is about the love and passion that I pour into each dish that truly makes it special. And as I sit down to enjoy a slice of my beloved torta of asparagus, carrots, and zucchini, I am reminded of the power of food to bring joy, comfort, and connection to all who partake in its bounty.