|
|
Originally posted by masarju at 16-4-2009 09:38 
Menu EGG utk pengantin  
Swiss Chard and Ricotta Salata Egg Bake
Ricotta salata is afirm, slightly salty, and very mild sheep's-milk cheese. Prep and CookTime: 1 hour. Notes: If you choose to do all the preparations in themorning, reduce the baking time to about 25 minutes.
Yield
Makes 6 to 8 serving
Ingredients - 1 bunch Swiss chard
- 2 tablespoons butter, plus more for buttering dish
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1 1/2 cups grated ricotta salata cheese
- 18 large eggs
- 1/2 cup heavy whipping cream
- 3/4 cup grated gruyère cheese
Preparation
1.Wash chard and trim discolored ends of stems. Cut out central stalkfrom leaves with a V-shaped incision that follows the tapering shape ofthe stalk. Thinly slice stalks and set aside. Chop leaves.
2. Ina large frying pan over medium-high heat, melt 2 tbsp. butter. Addchard stalks and 1/2 tsp. salt. Cook, stirring occasionally, untiltender. Add chard leaves and garlic. Continue to cook, stirringoccasionally, until leaves are tender. Stir in white pepper. Set asideand let cool slightly.
3. Butter a 9- by 12-in. baking dish.Spread cooked chard on bottom and sprinkle with ricotta salata. In alarge bowl, whisk together eggs, cream, and remaining 1/2 tsp. salt.Pour over chard and ricotta salata. Sprinkle with gruyère, cover withplastic wrap, and chill overnight.
4. Preheat oven to 350°.Remove plastic wrap from eggs and bake until set and top is goldenbrown, 40 to 45 minutes. Serve hot, cut into squares.
[ Last edited by reena_max at 16-4-2009 09:43 ] |
|
Post time 16-4-2009 09:37 AM
Author
