Greens and ricotta torte
- 450g green leaves - a mixture of baby silverbeet and spinach is best, with some Italian chicory (endive) leaves (optional)
- 1 large onion, diced
- 3 tbsp olive oil
- 400g fresh ricotta
- 1 sprig fresh tarragon,chopped (optional) or 1tbsp chopped parsley
- salt
- pepper
- nutmeg
- 3 eggs
- 6 tbsp parmesan, grated
Ricotta is made from the whey left over from making cheese and, specifically, from mozzarella.
Method
Wash the greens well, and cook separately. Drain well. When cool, squeeze dry, and chop finely.
Dice the onion finely, and cook gently in 2 tablespoons of the olive oil until soft and golden. Allow to cool.
Mix the ricotta well with a wooden spoon, then add the cooled chopped onion and chopped greens.
Add tarragon (or parsley), salt, pepper and a few scrapings of nutmeg.
Beat the eggs lightly, and add to the mixture with a little olive oil (about a dessertspoon).
Add grated parmesan, mix again.
Put in round baking tin well oiled with the remaining olive oil, and bake in moderate oven for about 50minutes, until cooked. It will cook like a cake, rising and with the edges pulling away when it is ready.
Leave to cool enough to turn out, then serve cut into wedges.
As good warm as it is cold.
Serves 4-8 (depending on the course)
