Two layer spinach and sweet red pepper torta with flageolet

4 servings

Ingredients

Quantity Ingredient
560 grams Ricotta Cheese
55 grams Pecorino Cheese; (freshly grated)
3 Cloves Garlic; (chopped)
1 teaspoon Fresh Thyme and/or Rosemary; (chopped)
2 Free Range Eggs; (lightly beaten)
1 tablespoon Butter; (for greasing) (1
To 2)
140 grams Breadcrumbs; (fine and dry)
450 grams Fresh Spinach; (cooked and squeezed
; dry - yields about
; 110g)
2 Sweet Red Peppers; (capsicums -
; chopped, saut‚ed
; and left to cool)
***FLAGEOLET BEANS WITH SHALLOTS CHERVIL
; AND CREAM***
225 grams Flageolet Beans; (soaked overnight)
1 Bay Leaf
½ teaspoon Salt
1 tablespoon 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 millilitres Single Cream
3 Thyme Twigs; (chopped - or a
; pinch of dried
; thyme)
1 tablespoon Chervil; (or parsley -
; chopped)
Freshly Ground Black Pepper

Directions

1. Preheat oven to Gas Mark 4 / 170ºc / 325ºf. Combine the ricotta with the pecorino, garlic, thyme and/or rosemary and eggs.

2. Butter a 2 litre baking or souffl‚ dish and coat the inside evenly with the breadcrumbs.

3. 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.

4. Combine the saut‚ed pepper with the remaining cheese mixture and pour it carefully over the spinach layer.

5. Bake the torta in the preheated oven for forty minutes. Remove from the oven and leave to cool.

6. 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.

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