Ricotta torte with red bell pepper sauce - bon appetit

6 servings

Ingredients

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)

Directions

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>

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