Ricotta Corn Cakes - {Torta Gialla} Recipe - Cooking Index
3 tablespoons | 45ml | Extra-virgin olive oil |
3 | Onions - finely chopped | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 | Tomatoes - peeled, and | |
Roughly chopped | ||
1 1/2 cups | 93g / 3.3oz | Corn flour |
1 1/2 cups | 93g / 3.3oz | Corn kernels |
1 cup | 237ml | Ricotta |
1/4 | Skim milk | |
1 tablespoon | 15ml | Baking powder |
1/2 tablespoon | 7.5ml | Unsalted butter |
Preheat the oven to 425 degrees.
In a 12- to 14-inch saute pan, heat the olive oil over high heat and add the onion and salt and pepper, to taste. Cook until the onion is softened and golden brown, about 5 minutes.
Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes. Remove from the heat.
In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well.
Grease a casserole with the butter and turn the mixture into the casserole. Bake for 1 hour.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D07) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.