Sformata di Spinaci e Ricotta Recipe by Judy Witts-Francini
Sformata di Spinaci e Ricotta Recipe by Judy Witts-Francini
Sformata di Spinaci e Ricotta Recipe by Judy Witts-Francini
An evening of Italian cooking at Ginger’s Kitchenware in Bend, Oregon:
Sformata di Spinaci e Ricotta – A very light and buttery Spinach and ricotta flan (like a quiche without pastry)
Serves 4:
You Will Need:
- 4 ounces cooked spinach
- 4 ounces ricotta
- 2 eggs
- 1 cup cream
- Nutmeg (1/4 tsp)
- Salt – pinch
- 3 TBSP Parmesan cheese
How To:
- Heat oven to 350
- Cook spinach in a little water, drain and squeeze out all excess water
- Chop spinach finely
- Place spinach, ricotta, Parmesan cheese, cream and nutmeg to a large mixing bowl – mix together
- Add eggs one at a time to spinach mixture
- Add salt to taste
- Place mixture in a buttered and lightly bread-crumbed oven-proof dish to cook
- Bake at 350 for about 20 to 40 minutes (depending on shape and depth of dish) – until a knife comes out clean
Read About WAVEJourney’s Italian Cooking Class:
Tuscan Cooking at Ginger’s Kitchenware with Judy Witts-Francini
More Recipes From Tuscany by Judy Witts-Francini:
- Fettuna (Bruschetta) – Italian Garlic Toast
- Risotto al Vino Rosso – Risotto with Red Wine
- Braciole con Capperi e Formaggio – Beef Scallopine with Capers and Cheese
- Frittelle di Riso – Rice Fritters
For More Details:
- Judy Witts-Francini – Divina Cucina
