Recipe - Ricotta And Beet Green Tart

4 cup Raw beet greens (or other
dark greens like chard or
coll
2 pound Ricotta, preferably sheep's
milk
4 lg Eggs
1 cup Freshly grated parmesan
cheese
One fourth teaspoon Freshly grated nutmeg
1 tablespoon Sweet butter

(Spring form pan is essential to this recipe)

Preheat oven to 350 degrees F. In boiling, salted water, cook beet greens
until tender (about 7 to 8 minutes). Refresh in ice water bath and drain
liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and
eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir
through. Butter spring form pan with 1 tablespoon butter and pour batter
into pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife
inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold
and serve warm.

Yield: 8 servings
Recipe By :MOLTO MARIO SHOW#MB5661

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 0500

From: Meg Antczak meginny@frontiernet.net