Torte of layered vegetables, prosciutto and millet

8 servings

Quantity Ingredient
2 tablespoons Soft butter
½ cup Fine bread crumbs
1½ cup Cooked millet (use Method 2)
½ pounds Green beans, cooked coarsely chopped
1 pounds Asparagus, cooked coarsely chopped
2 Thin leeks, white only thinly sliced
1 cup Grated Parmesan cheese
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 117
2 tablespoons Parsley, minced
1 tablespoon Oregano, minced or
1 teaspoon Dried oregano
2 ounces Prosciutto, cut in slivers
5 Eggs
Salt and pepper to taste
3 dashes Tabasco sauce
1 cup Light cream or half and half
1 tablespoon All-purpose flour

Preheat oven to 350F. Line the bottom of a 2-qt. springform pan with aluminum foil (going up 1 inch on the sides to prevent leakage).

Butter the foil evenly and sprinkle with the bread crumbs. Rotate the pan to let the crumbs adhere to the sides and then shake out the excess. Place the millet evenly on the bottom of the pan, then layer each vegetable over the millet in the order given, sprinkling cup of the cheese and part of the parsley , oregano and prosciutto over each layer.

Then, in a medium bowl, beat together the eggs, salt and pepper, Tabasco, cream and flour and slowly pour the mixture over the layered vegetables. Place the pan in another, larger pan and pour 1 inch of boiling water into the bottom of the second pan. Bake for 50 minutes to 1 hour, or until the center is almost set. Remove from oven and let stand for 10 minutes to firm up the center.

Place on a serving plate and remove the sides of the springform, leaving the base intact. Carefully turn down the edge of the aluminum foil and cut it away with a pair of scissors, keeping the foil under the base. Cover the edge with a ring of parsley. Blot up any accumulated liquid on serving plate with paper towels. Serve warm or at room temperature.

Submitted By DIANE LAZARUS On 03-27-95

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