Egg Noodle, Chard, and Fontina Torte

Ingredients

• 0.5 teaspoon pepper black
• 0.3 pound eggs dried
• 8 large eggs 
• 0.5 pound fontina italian cut into 1/2-inch cubes
• 2  garlic clove finely chopped
• 5 ounces mascarpone cheese 
• 0.3 cup olive oil 
• 1 large onion halved lengthwise cut lengthwise into 1/4-inch-thick slices
• 1.3 teaspoons salt 
• 2 pounds swiss chard green
• 1 cup milk whole

Equipment

• bowl
• frying pan
• oven
• knife
• pot
• sieve
• blender
• baking pan
• aluminum foil
• springform pan
• slotted spoon
• colander
• cutting board

Directions

1. Put oven rack in middle position and preheat oven to 375°F. Grease pan with 2 teaspoons oil and wrap outside with foil.
2. Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.
3. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Press hard on chard to extract as much water as possible, then transfer to a cutting board and chop.
4. Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes.
5. Add garlic and cook, stirring, 1 minute. Stir in chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat. Cool chard mixture to warm.
6. While chard cools, return cooking water to a boil and cook fettuccine, uncovered, until al dente.
7. Drain pasta in a colander, then transfer to a large bowl and toss with remaining teaspoon oil. Blend together eggs, milk, mascarpone, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.
8. Stir chard and Fontina into pasta mixture, then stir in egg mixture.
9. Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary.
10. Bake until just set and top is golden brown, 50 minutes to 1 hour. Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte.
11. Remove side of pan and serve torte hot or warm.