Wednesday, August 1, 2012

Gluten Free ‘Sformato di Verdure’

  • 3/4 lb. of fresh green beans
  • 3/4 lb. of fresh husked peas
  • 1/2 medium vidalia onion, diced
  • 1 lb. ricotta cheese
  • 2 whole eggs
  • 4 oz. grated parmigiano cheese
  • 3 tbsp. olive oil
  • 2 tbsp. butter, melted
  • 1 tsp nutmeg
  • salt and black pepper to taste
  1. Boil the green beans for five minutes, drain.
  2. Cook the onion in oil, then add beans and peas and let cook for 15 minutes.
  3. Puree the vegetables until creamy with a hand blender and let cool.
  4. Add eggs, butter, cheese, nutmeg and ricotta.
  5. Line a round baking dish with parchment paper and fill with the batter.
  6. Top with a sprinkling of parmigiano and bake at 350°F for 40 minutes until edges are crispy.
  7. Serve hot or let cool and eat at room temperature.