Ricotta And Beet Green Tart

Recipe Ingredients

4 cups	948ml	Raw beet greens
		= (or other dark greens like
		Chard or collards)
2 lbs	908g / 32oz	Ricotta
		= (preferably sheep's milk ricotta)
4		Eggs (large)
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 tablespoon	15ml	Sweet butter

Recipe Instructions

Preheat oven to 350 degrees. A spring-form pan is essential to this recipe.

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.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5661) - from the TV FOOD NETWORK

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