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Creamy Spinach and Ricotta Pancake Torte Recipe

Creamy Spinach and Ricotta Pancake Torte is a popular American Main
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Main Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 kg - spinach, trimmed
  • 600 g - ricotta cheese
  • 1/3 cup (50 g) - pine nuts, toasted
  • 2 tbsp - Cream
  • 200 g - fresh Egg noodles
  • 1/4 cup (75 g) - plain flour
  • 3 eggs, beaten
  • 1 cup (250 ml) - Milk
  • 2 medium (400 g) - red Capsicums
  • 2 Cloves garlic, unpeeled
  • 1/4 cup (60 ml) - Olive oil
  • 1 large (200 g) - onion, chopped
  • 2 x 400 g cans - Tomatoes
  • 1/4 cup - firmly packed chopped fresh Basil leaves
  • How to Make Creamy Spinach and Ricotta Pancake Torte:

    1. Boil, steam or microwave spinach until just wilted; drain.
    2. Rinse under cold water; drain.
    3. Squeeze as much liquid as possible from spinach; chop finely.
    4. Combine spinach with cheese, nuts and cream in large bowl.
    5. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
    6. Rinse under cold water; drain. Chop noodles coarsely.
    7. Sift flour into large bowl; gradually stir in combined eggs and milk, beat until smooth. Stir in noodles.
    8. Pour a quarter of the noodle mixture into a large heated oiled pan, spread to 20 cm circle.
    9. Cook until browned lightly on both sides. Repeat with remaining mixture.
    10. Place 1 pancake into deep 20 cm-round cake pan, spread over a third of the spinach mixture; top with another pancake.
    11. Repeat layering with remaining pancakes and spinach mixture, finished with a pancake.
    12. Bake covered in moderate oven for about 30 minutes or until heated through.
    13. Meanwhile, prepare the tomato and capsicum sauce.
    14. Quarter capsicums; remove and discard seeds and membranes. Roast capsicum and garlic with 2 tbsp of the oil in a small baking dish, uncovered, in moderately hot oven 30 minutes. Remove from pan.
    15. Cover capsicum with plastic or paper; stand 5 minutes, peel skin.
    16. Squeeze pulp from unpeeled garlic into small bowl.
    17. Meanwhile, heat remaining oil in pan; cook onion, stirring, until soft.
    18. Add undrained crushed tomatoes, bring to boil; simmer, uncovered, for 5 minutes. Blend or process tomato mixture with capsicum, garlic pulp and basil until almost smooth.
    19. Cut the torte into wedges and serve with warmed tomato and capsicum sauce.





     

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