Ricotta Vegetable And Ham Pie Recipes

BAKED RICOTTA WITH SPRING VEGETABLES

Baked Ricotta With Spring Vegetables image

Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.

Provided by Florence Fabricant

Categories lunch, snack, dips and spreads, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

4 medium-thick asparagus, ends snapped, slant-cut in 1-inch pieces
1 ounce fresh mushrooms, preferably morels or oyster mushrooms, separated in pieces
1 1/2 tablespoons extra-virgin olive oil
12 ounces whole-milk ricotta cheese
1/2 ounce grated Parmigiano-Reggiano (about 1/3 cup)
3 tablespoons shredded mozzarella
1/2 tablespoon fresh oregano leaves
1 large egg plus 1 yolk
Salt and ground black pepper
2 tablespoons pesto
4 freshly cooked, canned or frozen baby artichoke hearts, quartered
2 scallions, trimmed and minced
1 teaspoon fresh mint leaves, in chiffonade
4 slices sourdough or multigrain bread
1 clove garlic

Steps:

Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

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