http://www.flickr.com/photos/avlxyz/4571027348/
Spinach Ricotta Pudding
Ingredients
- 1 lb spinach
- 6 oz Ricotta
- 6 Tbsp Parmesan cheese
- 3 eggs
- 3/4 oz butter
- pinch nutmeg powder
- 2 Tbsp olive oil
- 4 Tbsp corn flour
- 1 lb cherry tomatoes
Directions
- Preheat oven at 350˚F. Grease a baking pan with butter and sprinkle flour.
- In a saucepan, stew the spinach for 10-15 minutes, remove from heat and drain water. Set aside to cool.
- In a bowl, whisk the eggs with Parmesan and Ricotta cheese, until well combined. Move half of all ingredients in a blender and mix a couple of times, but don’t overmix. You should obtain a smooth but thick paste. Transfer this paste back into the cheese bowl, add the remaining half of the spinach and stir manually.
- Bake for 30 minutes at medium heat. Set aside to cool and serve with tomatoes or tomato sauce.