Ricotta And Beet Green Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | c | Raw beet greens, or other |
| dark greens like chard or | ||
| coll | ||
| 2 | lb | Ricotta, preferably sheep's |
| milk | ||
| 4 | Eggs | |
| 1 | c | Freshly grated parmesan |
| cheese | ||
| 1/4 | t | Freshly grated nutmeg |
| 1 | T | Sweet butter |
INSTRUCTIONS
(Spring form pan is essential to this recipe) Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens until tender (about 7 to 8 minutes). Refresh in ice water bath and drain liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir through. Butter spring form pan with 1 tablespoon butter and pour batter into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold and serve warm. Yield: 8 servings Recipe By :MOLTO MARIO SHOW#MB5661 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1545
Calories From Fat: 883
Total Fat: 100.1g
Cholesterol: 984.8mg
Sodium: 4765.8mg
Potassium: 1833.9mg
Carbohydrates: 26.7g
Fiber: 6.4g
Sugar: 4.9g
Protein: 133.3g