4 c Raw beet greens (or other
-dark greens like chard or
-coll
2 lb Ricotta, preferably sheep’s
-milk
4 lg Eggs
1 c Freshly grated parmesan
-cheese
1/4 ts Freshly grated nutmeg
1 tb Sweet butter
(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
Yields
1 Servings