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

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:

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