Ricotta torte with red bell pepper sauce - bon appetit
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ¾ | cup | Unbleached all purpose flour |
| 3 | larges | Eggs |
| 3 | tablespoons | Cornmeal |
| 2 | tablespoons | Butter, melted, cooled |
| ¼ | teaspoon | Salt |
| Additional melted butter | ||
| 1 | pack | (10-oz) ready-to-use fresh spinach, stems removed |
| 1 | cup | Ricotta cheese |
| ½ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Finely chopped onion |
| Pinch of ground nutmeg | ||
| 1 | large | Egg |
| Red Bell Pepper Sauce (separate recipe) | ||
CREPES
FILLING
FOR CREPES: Mix first 6 ingredients in blender until smooth. Chill 1 hour.
Line large baking sheet with foil. Heat nonstick skillet with 9-inch diameter bottom over medium heat. Brush lightly with butter. Pour ¼ C batter into pan, tilting pan to coat bottom. Cook crepe until golden, about 1 minute per side. Transfer to prepared sheet. Repeat with remaining batter, brushing skillet with additional butter as necessary and placing crepes side by side on baking sheet.
FOR FILLING: Stir spinach in large nonstick skillet over medium-high heat until wilted and all liquid evaporates, about 3 minutes. Blend spinach, ricotta, Parmesan, onion and nutmeg in processor until almost smooth. Season to taste with salt and pepper. Mix in egg.
Place 1 crepe in center of baking sheet. Spread with ⅓ C filling.
Top with another crepe, then ⅓ C filling. Repeat layering with 4 more crepes and remaining filling. Reserve remaining crepes for another use. (Can be prepared 6 hours ahead. Cover and refrigerate.) Preheat oven to 350'F. Bake torte until heated through, about 15 minutes. Heat bell pepper sauce; serve with torte.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>