Italian Spaghetti Kale and Cheese Torta

Recipe by Julie Le Clerc.

Italian Spaghetti Kale & Cheese Torta

Serves 8-10

500g Rustichella Spaghetti  or Girolomoni Spaghetti
5 large free range eggs
1¾ cups milk
2 tsp sea salt
1½ tsp La Chinata bittersweet paprika flakes
Freshly ground black pepper
150g kale, thick stems removed, leaves roughly chopped
3 spring onions, finely chopped
120g Gorgonzola Prelibato  cheese, chopped, divided
220g Pecorino Romano  cheese, finely grated, divided
Sabato peperoni bruschetta , to serve

Heat oven to 190°C. Butter a 23cm springform cake tin. Wrap the outside of the tin tightly in foil (this is important, especially if the springform does not fit tightly, to avoid a mess in the oven). Set aside.

Bring a large pot of water to the boil then salt well. Add spaghetti to the pot and cook for 8 minutes, that’s 2 minutes underdone, as the spaghetti will continue cooking in the oven. Drain well and cool slightly. In a large bowl, whisk eggs and milk with salt, paprika and a little pepper. Stir in the kale, spring onions, gorgonzola and all but 1/3 cup of the pecorino. Add spaghetti and toss to coat.

Pour into prepared tin, taking care to disperse the cheese and kale evenly. Press down well and then sprinkle remaining pecorino on top.

Bake for 45–50 minutes, or until a small sharp knife inserted into the centre of the torte and turned slightly does not release any liquid egg. Remove from the oven and cool in the tin for 10 minutes to firm.

Run a small sharp knife along the inside of the tin to loosen the sides, then remove the ring. Run a spatula underneath the torta to loosen the base and slide it onto a serving plate. Cut into wedges and serve hot, so the cheese is nicely melted, with peperoni bruschetta on the side.