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Preheat oven to 350° F. Use a pastry brush to coat a 10-inch deep dish
pie plate with olive oil and set aside.
Place Asiago cheese cubes in blender jar; cover blender jar. Set on
Speed 12 and pulse 10 to 12 times to grind the cheese. Remove and
reserve. Place bread cubes in blender jar, pulse 5 to 10 times to grind;
add basil, blend for 5 seconds. Remove and reserve.
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and
pepper in the blender jar. Set on Speed 16 and pulse 10 times, then
blend for 15 seconds; use a spatula to scrape the sides of the blender
jar. Blend for an additional 15 to 20 seconds. Pour the blended ricotta
mixture into the prepared pie plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350° F oven for 45 to 50 minutes,
until the custard is set and the pie is puffed. Remove and let rest for 5
to 10 minutes. Cut into wedges to serve. Top with Rustic Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g •
sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g
RUSTIC TOMATO SAUCE
A great sauce for Ricotta Spinach Pie and favorite pastas.
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into
1
⁄2 -inch pieces
2 carrots (4 ounces), peeled and cut into
1
⁄2 -inch pieces
2 ribs celery, trimmed and cut into
1
⁄2 -inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1-inch pieces
1
⁄2 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe-ready diced tomatoes with juices
1
⁄2
teaspoon kosher salt
1
⁄4
teaspoon freshly ground black pepper
In a Cuisinart
®
3-
3
⁄4 quart Saucepan, heat the olive oil over medium heat.
Add the onion, carrot, celery, garlic, basil, and oregano. Cover loosely
and cook until the vegetables are softened, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, and tomatoes.
Bring to a boil, then reduce heat and simmer for 35 to 40 minutes,
loosely covered. Uncover and simmer for 15 to 20 minutes longer to
thicken. Turn off heat and let sit 5 minutes.
Drain the solids, and return the liquid to the saucepan. Place the solids
in the blender jar with
1
⁄2 cup of the cooking liquid. Cover the blender jar.
Set on Speed 16 and Pulse 10 times to chop. Use a plastic spatula
to scrape the sides of the blender jar. Blend for 30 to 40 seconds, until
smooth. Return the puréed tomato mixture to the liquid in the saucepan
and reheat gently over medium low heat. Add salt and pepper.
Nutritional information per half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
DRESSINGS, VINAIGRETTES,MARINADES
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1-
1
⁄2 cups, can be doubled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
1
⁄2 cup wine vinegar
1 teaspoon kosher salt
1
⁄2 teaspoon freshly ground pepper
2
⁄3 cup extra virgin olive oil
2
⁄3 cup vegetable oil
Place the garlic in the blender jar and cover jar. Set on Speed 8. Use
the Pulse button to chop the garlic, 5 times. Add the mustard, vinegar,
salt and pepper. Turn the blender on and blend for 10 to 15 seconds.
With the blender running, add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds longer until completely
emulsified.