Monday, March 29, 2010

Meatless Monday - Torta di Bietole e Ricotta

The Swiss chard in our little garden is producing at full speed, so I am checking out any and all chard recipes! This one, from "La Cucina, the Regional Cooking of Italy" , is what I will be trying this evening.

Swiss Chard and Ricotta
3 tbsp. extra-virgin olive oil
1 1/4 lbs. Swiss chard
10 oz. ricotta
3 large eggs, beaten
Salt and pepper
Preheat the oven to 350 F. Grease a baking dish with olive oil. Parboil the Swiss chard until tender, about 5 minutes, and drain well. Heat the remaining olive oil in a large pan and add the chard. Cook until totally wilted.
In a bowl, crush the ricotta with the tines of a fork, add the eggs and chard, and salt and pepper lightly. Put this mixture in the baking dish and bake for 10 minutes.
Buon Appetito!

4 comments:

  1. how lovely! if i had a little garden like this i would be so inspired to come up with fun recipes too!
    xoxo alison

    ReplyDelete
  2. Nathalie, i love your garden and your little orchard..so cute !!
    It was great to read you. Hope spring is sunny in your part of the world..Here, it's still a bit chilly and windy...
    Ciao bella
    :-)

    ReplyDelete
  3. That's a nice looking garden, Nathalie!

    ReplyDelete

I love hearing from you!