Corn And Ricotta Pie

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* Exported from MasterCook *

 

Corn And Ricotta Pie

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 224

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

2 cloves garlic -- minced

3 cups cooked fresh corn kernels

(from about 4 medium ears)

1 tablespoon minced oil-cured sun-dried tomatoes -- up to 2, to

taste

2 beaten eggs -- PLUS

2 egg whites

salt and freshly ground pepper -- to taste

***RICOTTA MIXTURE***

1 cup part-skim ricotta cheese

1/2 cup shredded part-skim mozzarella cheese

2 tablespoons low-fat milk

1/2 cup fine bread crumbs

2 tablespoons minced fresh parsley

 

6 servings

 

Fresh corn will soon be gone, not to reappear in your market until the

November or December crop comes in from the south. Take advantage of it

while you can!

 

Preheat the oven to 350 degrees.

 

Heat the olive oil in a small skillet. Add the garlic and sauté over low

heat until it just begins to turn golden. Set aside.

 

Combine the corn kernels with the sun-dried tomatoes in a food

processor. Pulse on and off until the corn kernels are coarsely

puréed. In a mixing bowl, combine the beaten eggs with the garlic and corn

purée. Season to taste with salt and pepper.

 

In another bowl, combine the ricotta, mozzarella, and milk. Stir together

thoroughly.

 

Oil a 1/4-quart round casserole dish. Layer as follows: half of the bread

crumbs, half of the corn mixture, all of the cheese mixture, the remaining

corn mixture, and the remaining bread crumbs. Sprinkle with the

parsley. Bake for 30 to 35 minutes, or until firm to the touch. Let stand

for 10 minutes, then cut into wedges to serve.

 

Calories: 236, Total fat: 8 g, Protein: 14 g, Carbohydrate: 26 g,

Cholesterol: 90 g, Sodium: 207 mg

 

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