Ricotta e Spinaci
A vegetarian loaf made with ricotta, spinach and mushrooms, served with a lemon mustard sauce. Swiss chard could be used in place of the spinach. A simple and delicious combination of flavors that can be the main dish or a side.
Ricotta and Spinach Loaf
2 cups ricotta
2 bunches fresh spinach, chopped
5 scallions, chopped
5 mushrooms, sliced
1/4 cup Italian seasoned breadcrumbs
1 cup parmigiano cheese, grated
juice of 1/2 a lemon
1 tablespoon mustard
7 tablespoons extra virgin olive oil
salt and pepper
Saute scallions and mushrooms in 3 tablespoons olive oil for a few minutes, add chopped spinach, salt and pepper. Cook till all spinach is wilted. Remove from heat and set aside. In a large bowl combine ricotta, eggs, parmigiano and breadcrumbs. Combine the cheese mixture with the spinach and form into a log shape. Using parchment paper, wrap loaf and place in a baking pan. Bake at 350 degrees for 35 minutes. Remove from oven and let set for 30 minutes. Place in refrigerator for at least 30 minutes to set and let all the flavors come together. Then peel off paper and serve with sauce. In a small bowl whisk lemon juice, mustard, 4 tablespoons olive oil, salt and pepper. Drizzle on plate and sprinkle with chopped scallions.
Ricette by Chef Chuck's Cucina