cabbage and ricotta timbale

prep time:  tbd
cook time:  tbd
servings:  4

2 tablespoons unsalted butter + additional for baking dishes
1 medium onion - finely chopped
1 ssmall cabbage - cored and finely shredded
2 tablespoons chopped fresh dill
2 hard-boiled eggs - chopped
4 eggs
3/4 cup ricotta

1.  heat the butter over medium heat in a large, heavy skillet and add onion.  cook, stirring often, until tender, about 5 minutes.  add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes.  stir in dill, hard-boiled eggs and pepper.  taste and adjust salt.  remove form heat and allow to cool slightly.

2.  preheat oven to 350 degrees.  generously butter 4 1-cup ramekins or a 1 - 1 1/2- quart souffle dish.  place the ramekins in a baking pan.

3.  beat eggs in a large bowl and beat in ricotta.  sir in cabbage mixture.  add salt to taste and pepper.  divide evenly among the ramekins.  fill the baking dish with hot water to at least halfway up the sides of the ramekins.l  bake individual ramekins for 40 - 45 minutes (a larger souffle for 50 - 60 minutes) until set and lightly colored.  turn off the oven and prop open the door with a wooden spoon.  leave for 10 minutes, then remove from the oven.  let sit for another 10 minutes or longer.  serve from the dish, or unmold.

- new york times, january 28

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