Saturday brunch is extra GREEN this week, thanks to Saint Patrick’s Day!
This Bella recipe pairs perfectly with corned beef and cabbage, or bangers and
mash!
Spinach and Artichoke Frittata with Balsamic peppers
Tart dough:
1 ½ cup flour
1 tsp. Salt
2 Tablespoons Parmesean cheese
12 Tablespoons unsalted butter, cold and cut into 1 inch pieces
2 Tablespoons cold water
Preheat oven to 400 degrees.
In a food processor add the flour, salt and cheese. Pulse
mixture until combined. With motor running , add butter in pieces
until mixture is crumbly. Add water until process just until dough comes
together, about 10 seconds.
Turn out dough onto floured surface. Cut dough into thirds. Roll two
pieces of dough into 12 inch cylinders and line side of 9 inch removeable
fluted tart pan.Press in dough until sides are about ¼ inch thick. With a
sharp knife, scrap off any excess dough from edge of tart pan. Place last piece
of dough in center of tart pan, With heel of hand, press in dough from center
to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of
dough with fork and bake in oven for 10-12 minutes or until dough is
lightly golden in color. Remove from oven until ready to use.
Tart filling:
6 eggs
11 oz. fresh ricotta, recipe follows
1-
12 oz. jar of Bella Cucina Spinach and Artichoke Bruschetta
Spread*
2 Tablespoons Parmesean cheese
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 jar Bella Cucina Roasted Sweet Balsamic Peppers, sliced
In medium mixing bowl, whisk together eggs, ricotta, bruschetta spread,
salt and pepper until smooth. Pour the spinach artichoke mixture into prepared
tart shell. Be careful not to overfill. Bake until top of tart is brown and
bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.
Cool slightly and serve in wedges topped with sliced sweet peppers.
Serves 8-10
* you can also substitute Spinach Artichoke Bruschetta
with Artichoke Lemon Pesto.
To make fresh Ricotta:
1 half gallon whole milk {use the best quality milk you can
buy}
1-1/2 cups cream {see above}
1/4 cup freshly squeezed lemon juice
In a large saucepan, heat the milk and cream over medium heat until the
temperature reaches 180 degrees. Turn off the heat, add the lemon juice
and let sit covered for 15 minutes.
Remove the curds from the liquid with a sieve or small slotted spoon
into a bowl layered with cheese cloth. Tie up the ends of the cheese cloth and
hang it over the bowl so it can drain any remaining liquid from the curd.
Let sit for about 2 hours.
Makes about 4 cups.
Buon Appetito! © 2012 Bella Cucina
