Cabbage And Ricotta Timbale Recipes

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CABBAGE AND RICOTTA TIMBALE



Cabbage and Ricotta Timbale image

A Timbale is a molded custard.This recipe produces a light timbale with a sweet, delicate flavor. This recipe can be used to make timbales in individual molds or a single timbale in one large mold.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 1h15m

Yield 4 generous servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus additional for the baking dishes
1 medium onion, finely chopped
1 small cabbage, about 1 pound, cored and finely shredded (6 to 7 cups)
Salt to taste
2 tablespoons chopped fresh dill
2 hard-boiled eggs, chopped
Freshly ground pepper
4 eggs
3/4 cup ricotta

Steps:

  • Heat the butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.
  • Preheat oven to 350 degrees. Generously butter 4 1-cup ramekins or a 1- or 1-1/2-quart soufflé dish. Place the ramekins or soufflé dish in a baking pan.
  • Beat eggs in a large bowl and beat in ricotta. Stir in cabbage filling. Add salt to taste and freshly ground pepper. Divide evenly among the ramekins. Fill the baking dish with hot water to at least halfway up the sides of the ramekins. Bake individual ramekins for 40 to 45 minutes, a larger soufflé or gratin for 50 to 60 minutes, until set and lightly colored. Turn off the oven and prop open the door with a wooden spoon. Leave for 10 minutes, then remove from the oven. Let sit for another 10 minutes or longer. Serve from the dish, or unmold.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 4 grams, TransFat 0 grams

LESSONS WORTH SAVORING SPINACH TIMBALES



Lessons Worth Savoring Spinach Timbales image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, lunch, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
Salt and freshly ground pepper to taste
2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
2 eggs
1/3 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 375 degrees.
  • Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
  • In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
  • Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
  • In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
  • Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
  • Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams

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