Two Layer Spinach And Sweet Red Pepper Torta With Flageol

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Main course	4	Servings

INGREDIENTS

560	g	Ricotta Cheese
55	g	Pecorino Cheese, freshly
		grated
3		Cloves Garlic, chopped
1	t	Fresh Thyme and/or Rosemary
		chopped
2		Free Range Eggs, lightly
		beaten
1	T	Butter, for greasing 1
		To 2), To 2
140	g	Breadcrumbs, fine and dry
450	g	Fresh Spinach, cooked and
		squeezed
		dry – yields about
		110g
2		Sweet Red Peppers
		capsicums –
		chopped sauted
		and left to cool
		***FLAGEOLET BEANS WITH
		SHALLOTS CHERVIL
		AND CREAM***
225	g	Flageolet Beans, soaked
		overnight
1		Bay Leaf
1/2	t	Salt
1	T	Butter
1		Shallots, or 2 tablespoons
		1 to 2
		onions – finely
		diced
1		Carrot, small – cut into
		tiny even cubes
1		Celery Stalk, small – cut
		into
		tiny even pieces
150		Single Cream
3		Thyme Twigs, chopped – or a
		pinch of dried
		thyme
1	T	Chervil, or parsley –
		chopped
		Freshly Ground Black Pepper

INSTRUCTIONS

Preheat oven to Gas Mark 4 / 170Â°c / 325Â°f. Combine the ricotta  with
the pecorino, garlic, thyme and/or rosemary and eggs. Butter a 2  litre
baking or souffl dish and coat the inside evenly with the  breadcrumbs.
Divide the cheese mixture between two bowls. Combine one  half with the
spinach and pour it into the crumb-lined baking dish,  smoothing the
top. Combine the sauted pepper with the remaining  cheese mixture and
pour it carefully over the spinach layer. Bake the  torta in the
preheated oven for forty minutes. Remove from the oven  and leave to
cool. Chill the torta until you are nearly ready to  serve. Loosen the
edges with a knife and turn out onto a plate. Let  it warm to room
temperature before serving.  Flageolet Beans with Shallots Chervil and
Cream  7. Pour off the soaking water from the beans and cover them with
the  fresh water and bring to the boil.  8. Add the bay leaf and salt,
lower the heat, and simmer gently until  the beans are tender, about 1
hour. Drain and set aside, saving the  broth for another use.  9. Just
before serving, melt the butter and add the shallots or onion,  carrot,
and celery, and cook over a low heat for about 2 minutes.  10. Add the
cream and thyme, bring to the boil, and simmer for 1  minute.  11. Then
add the beans and cook until they are heated through.  12. Stir in the
chervil or parsley, season with salt and pepper and  serve.  Converted
by MC_Buster.  NOTES : Chef:Jean Davies  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2558 Calories From Fat: 1513 Total Fat: 167.5g Cholesterol: 567.5mg Sodium: 2766.6mg Potassium: 3213.1mg Carbohydrates: 85.6g Fiber: 16.4g Sugar: 6.9g Protein: 175.4g