|
|
Article: Simple and savory ricotta cheese torte...olive or tomato. (includes recipes)
- Article from:
- Sunset
- Article date:
- December 1, 1985
CopyrightCOPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Ricotta cheese is the base of these savory tortes, firmed only by eggs as they bake. Flavored by olives or dried tomatoes, the tortes are good eaten warm or cold.
Season each crustless wedge with a few drops of olive oil, salt, and freshly ground pepper; serve as a snack, appetizer, or light entree. Accompany with pocket bread and sliced meats such as coppa or dry salami.
Olive Ricotta Torte 1-1/4 cups salt-cured olives 2 pounds ricotta cheese 3 large eggs Parsley sprigs Olive oil Salt and freshly ground pepper
Set aside 3 or 4 olives for garnish. Cut olive meat from pits in large pieces; discard pits. In a mixer or food processor with ...