From Italy with Love

Pesto alla Genovese

 

My 5th and last installment from my wonderful trip to

Italy

 

I couldn't have picked a better dish to represent my family and background.

I was able to make this dish with the help of two uncles.

One had large plants of fresh basil already growing hardy in his garden.

The other has old pine trees which supply him with pine nuts!

 

Look at the height of the pines, you have to wait until the cones drop!

 

I had to pick each and every pine nut from the pine cone, a sticky and difficult job because the pines are sturdy and tight. Then I had to crack the shell of the nut with a hammer!

 

Now I know why they cost so much...

 

The aroma of fresh pine is unmistakable and I knew that bringing them across the ocean would probably cost me that distinct wonderful scent...

 

so I made the dish in Italy

and savored this classic dish.

 

Even my Italian sister in law has a mini chopper so, I whizzed the ingredients together instead of using a mortar and pestle...

easy easy

 

1lb pasta, your choice

10 large basil leaves

2 cloves garlic

1/2 cup toasted pine nuts

1/2 cup grated parmesan cheese

extra virgin olive oil

 

Bring a large salted pot of water to a boil.

Tip in the pasta.

Stir to prevent the pasta from sticking.

 

Meanwhile in a small skillet toast the pine nuts on medium high heat, sliding it back and forth across the burner to toss the nuts.

Set aside.

 

In a mini food processor add the basil, garlic and nuts.

Turn the machine on to blend the ingredients, drizzle olive oil into the feeding tube.

Enough to loosen the mixture, making a thick sauce.

 

Drain the pasta, reserve a 1/4 cup to loosen the sauce.

Add 1/2 of the pesto, toss in the cheese.

Adjust the sauce if you want a thicker paste.

 



From Italy with Love:

Porcini Linguini

 

Mushrooms or 'shrooms

are one of my favourite loves.

Fragrant with a chewy texture, high in fiber, low in fat; a forest fungi, a fave of mine since I was a child!

  

Fresh Porcini mushrooms here in Toronto I have yet to see.

Generally we have to buy them dry.

They must sit in hot water to reconstitute and although the fragrance is unmistakeable the texture is never quite the same as fresh.

My uncle used to forage for them after heavy rains when I was a child and I would eat a plateful of them, knowing I had to have my fill since I couldn't get them fresh at home.

In Italy you have to have a license to be able to "hunt" for mushrooms as the wrong one can be fatal!

Weekly and sometimes daily during my trip in Italy, I had fresh porcini mushrooms on my pasta, pizza, risotto and sometimes just a plate by themselves.

On my pizza I had shaved truffles with Porcini!

 

My last week in Italy I had them daily!

Heaven!!!

The Linguini above was my sister in law homemade egg pasta. 

Should I mention they grind their own wheat? 

MMMhhh~

The 'shrooms are courtesy of my nephews future father in law who forages for them when it rains.
Although he promised to take me, it rained shortly before I came home and they need days before they grow and are ready to be picked.
Sadly, I didn't get a chance to forage through the forest.

Forestry laws only allow licensed individuals to pick certain foods al bosco (from the forest) on certain days and they can only pick so many by weight to allow for a proper ecosystem.

So, if you know what to look for you can literally live and eat from mother earth!

This recipe is so simple and can be easily replicated using your favourite mushroom.
If you can afford dried Porcini, reconstitute them in a cup of hot water, then squeeze the water out and chop.

This basket of Porcini mushrooms were out at the front of a restaurant as we walked by through the streets of Ancient Rome.
I couldn't resist and grabbed one to smell the fragrance. 
The waiter was soon right beside me in case I made off with them.

At 50-70 euros a kilo, I can see why he was concerned tee hee

This restaurant was right near the Pinocchio shop!

 1 cup of porcini mushrooms, sliced

3 tbsp extra virgin olive oil

1lb of fresh pasta

parmesan

fresh basil leaves

Bring a large pot of salted water to a boil.

Meanwhile in a small skillet add oil and turn the heat on to medium.

Tip in the mushrooms and saute for 5-10 min until

golden and crisp.

When the water boils drop the pasta in carefully.

Stir immediately with tongs so as not to allow the pasta to stick.

When the pasta rises to the top allow to cook for a minute longer.

Cook until al dente...to your bite.

Drain leaving a 1/4 cup of water in the pot.

Toss pasta with the mushrooms.

Add basil leaves and a handful of parmigiano cheese

Enjoy with love from Italy!

A. Vogel

Bio Snacky Sprouter

Day 4

Ready to Eat and Enjoy!

This whole journey has been so exciting.

As an avid gardener, I actually watch my plants grow daily.

You can imagine how fun it was to watch these next to my sink in the kitchen as they changed.

Here is what they looked like on day 4.

The mung beans were the largest and easiest to see. These would be great in a salad and sturdy enough for stir fry.

Now I can distinguish that these are radishes because they are the 2nd largest.

Just in case I couldn't figure it out....

I tasted them!

Wow did they ever taste like a radish with the hot kick too!

The tiniest seed are the alfalfa sprouts.

These are the ones we see in the grocery store packaged.

I must admit these are not as earthy as the store bought ones. That's a good thing.

This is a fabulous revelation for anyone (child) that is picky and apprehensive to try new foods.

I made two recipes you might want to give a try.

Wrap N' Roll

My kids love wraps this needs no recipe.

Just use any leftover chicken, slice or shredded.

Toast a tortilla wrap

Slather with Tzatziki

Layer carrot ribbons

Sliced peppers

Chicken or any deli meats

Fresh herbs or chives

Top with Alfalfa sprouts

Wrap and Roll

Chow down

Sprouty Spring Salad

This colourful hearty side dish or salad can be made up to 3 days ahead and enjoyed.

Recipe:

1 roasted yam, peeled

1/2 green or red pepper, chopped

1 1/2 cup cooked brown rice

1 peeled carrot, diced

1 cup bean sprouts (mung, radish, alfalfa)

1 can black beans, drained

Dressing:

3 tbsp. walnut oil

1/2 lemon, zested and juiced

1 clove garlic minced

3 tbsp. chopped chives

1 tbsp. chopped oregano fresh

(1 tsp dried can be substituted)

Mix together toss with salad ingredients.

ENJOY!


#biosnacky @A.Vogel.ca 

How to:

 Shape Panzarotti or Calzone

 

It's fun to make smaller size foods!

They are easy for handling, can be frozen and stored or transported to any function you are running too.

When I have time on the weekend I mix up a batch and the kids have lunch ready.

When they were smaller I had snacks for after soccer, dance or hockey.

These "fast foods" really help out parents who are looking for  easy foods but don't want to compromise the health factor.

 

1 raw uncooked pizza dough

corn flour for sprinkling

any fixin's you have:

 

mozzarella cheese,

salami, sausage, pepperoni

mushroom, peppers,

etc.

Be adventurous

 

 

Cut the dough into portion sizes

Remember the dough will be stretched or rolled to a larger size.

 

Using your hands, stretch the dough to the desired size for each person

 

Cut, chop or grate the desired fillings

 

 Place filling in the center of the dough

 

Fold the dough over to cover filling

 

Twist edges over to create a decorative seal.

Sprinkle a baking sheet with corn meal to prevent the dough from sticking to the pan.

 

Alternatives: grease and flour a baking sheet

or place on parchment paper or silpat

 

You can brush the tops with: an egg wash or oil.

Pierce the top with a fork to allow steam to escape.

 

Bake in a preheated 350F-375 oven bake until golden on top and bottom.

 

Alternatives: you can fry them in 2" of preheated 365F canola/vegetable oil until golden on both sides.

Of course this version is higher in fat calories

If you are counting

"just sayin"

 

Enjoy with love!

How to...

 

Make Pizza Dough

No Fat Version

 

There are many types of pizza dough recipes

try some and see which suit your tastes best

This one is particularly crunchy

Be adventurous!

Change the topping to suit your needs or just add whatever ingredient's you have in the refrigerator.

 

 

2 cup lukewarm water

3 tsp traditional yeast

pinch of sugar

3 cups all purpose flour + extra

1 1/2 cup durum wheat flours

course ground corn meal for sprinkling on counter

 

Preheat the oven to its lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.

Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger do disperse the yeast. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.

Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.

When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth. This will not stick to the dough but plastic wrap will.

 

 

 

Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.

 

 

  

Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough to you baking sheet or stone.  Adding dough if it becomes too sticky. If it will not yield allow to rest in between stretching.

Allow to rest and rise again for 15-20min.

Spread or fill with desired toppings and bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

 

If you stretch the dough out on a large sheet you will get a thin crust. If you spread it out on a smaller sheet you will get thicker crust pizza.

Your choice!


Heavenly Honey

Bao Smoothie



Smoothies are the way to go any time of the week in my house, day or evening.

Most of us think of them as pick me ups, 

starting a diet or

 just for detoxing.

But!

Smoothies are an actual nutritious meal to go.

Best of all it tastes like a dessert!

Pack them with ingredients your kids may not normally want to eat, like veggies.

I've hidden asparagus in this one!
Shh

Deliciously flavoured and only you'll know the  the ingredients in it!

This smoothie is packed with vitamins and proteins that will keep you going.

Don't just have a smoothie for breakfast!

Make it ahead of time and enjoy it after sports or when you are on the run.

It will keep you full and satisfied and it's low in calories.

1 tbsp Honey
1 banana

4 strawberries

1/2c blackberries
1/2c blueberries
3tbs vanilla yogurt
2tbsp bran
1tbsp chia seeds
3 stems of asparagus, woody ends snapped off
crushed ice

In a blender/processor blend all ingredients.
 

 

Thai Panang Soba Noodle

Birds Nest

Thai food is so fragrant and delicious!

This dish has an ingredient most people are not familiar with,

Panang

It is a Thai curry paste.

There are quite a few varieties with different ingredients and heat intensity.

My favourite is Red Panang Curry Paste.

It is full of fragrant roots, leaves and spices.

Add coconut milk and you have a fabulous authentic creamy Thai flavour sure to please everyone.

But watch out it has a kick!

Red chilies (hence the Red Paste) is the first ingredient on the can.

Lemon grass and Kefir lime leaves give this paste it's wonderful aroma.

Galangal is Thai Ginger. On it's own I prefer the ginger I'm used to which is very citrus. Galangal however is more medicinal in flavour.

Mixed with this blend of spices like cardamom, cumin, bay leaves and coriander seeds, I am transported to a relaxing tropical Island in the Pacific.

 

Soba noodles are made with buckwheat grains, lending a dark look to a long thin spaghetti. Each portion is individually wrapped like a present.

They have a higher content of fiber and protein then regular noodles, making them a good nutritonal choice.

The fiber in Soba noodles do not turn into sugar as quickly as white noodles so it stabelizes your blood sugar level, keeping you full longer.

 This dish would impress your family and friends adding an exciting dish to your weekly menu. 

 

300g pkg of soba noodles (6 bundles)

225g can of water chestnuts, sliced

1 onion peeled, chopped

1/2 red pepper, seeded, julienned

5-6 stalks of Gui Lan or 1 bunch broccoli

1 pkg enooki mushrooms

1 cup oyster mushrooms

2 cloves garlic, peeled, sliced

200g snow peas, destringed

2 lg. boneless chicken breasts

1 - 2 tbsp panang sauce (it is quite hot)

1 can coconut milk, stirred

canola or vegetable oil

 

Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until "al dente" do not over cook. Drain and shock in ice water. Drain again and place back on burner with the heat off. This will "dry" the noodles slightly so that they do not have excess water.

 

Place 2 tbsp of oil. in a skillet and with tongs remove 1/6 of the portion of noodles and quickly fry on medium high heat. Spread out to the size desired to make your nest.

 

Drain on paper towels. Repeat to finish the portions. Set aside

 

Slice the vegetables to uniform sizes.

 

 Panang, Enooki, water Chestnuts, and coconut milk, above right corner

 

Slice the chicken horizontally making four breasts.

Then cut thin lengthwise slices. This allows you to stretch the budget and is very economical.

 

Marinate the chicken with 1 tsp of Panang



 sauce and set aside.

Wash hands with soap thoroughly.

*This is why I prepare the veggies first so that everything is hygenic.*

 

In a large preheated skillet or wok. Add the chicken and brown lightly in 2 tbsp oil.  Remove from pan and set aside.

 

Saute the onion adding more oil if necessary. Then add the broccoli (Gui Lan). Using tongs toss to coat and begin to cook as the leaves and stem will soften. Add pepper, oyster mushrooms and peas. Continue tossing to cook on medium high heat.

 

Move some of the vegetables over, creating an empty spot, add Panang sauce, stir to spread and allow aromas to escape.  Add the coconut milk and continue to toss the vegetables to mix.

 

Drop in the chicken including any juices and continue to cook until chicken is no longer pink reducing the liquids.

 

Add the Enooki mushrooms last. Toss just to coat.

Serve over crisp nests.

 

Serves: 4-6 hungry people

 

Enjoy with love!

 



 

Mango Salad

with

Cellophane Sweet Potato Noodles

I had this salad years ago at a Vietnamese restaurant as a starter with our meal.

It was recommened to me by my girlfriend.

I was never a big fan of Vietnamese food simply because much of that regions food is sweet and hot and those combinations are for braver stomachs!

However this salad is so fragrant and delicious that I couldn't get over it and raved to my friend.

Being of Asian origin she taught me how to make this fresh salad that can be had as a meal when you add noodles to it. Every once in awhile I enjoy making this and everyone in my family loves it because it is very different from our Italian food.

The cutting of the vegetables takes a bit of time to prepare but my mandoline makes this process easier.

For those of you who are not familiar with a mandoline, it is a tool that chefs use to "julienne" vegetables perfectly so that you don't have to spend so much time doing so.

Mine is a very good quality. When I bought it, there was nothing more inexpensive and it has many attachments enabling me to even get a cross cut for waffle fries.

Today they sell them made out of plastic and are  very affordable.

If you do alot of fine cuts, perhaps you would be wise to invest in one.

Many of you may be tempted to put these veggies through the shredder of your processor

DON'T

You will get a messy mush releasing too much water.

 

 

1 green unripe mango, peeled and seeded

1/2 red or green pepper

1/2 cup cherry tomatoes

4" piece of english cucumber, peel on but washed

1"-2" piece kohlrabi, peeled*

1 carrot, peeled and ends cut off

1/2 pkg enooki mushrooms, root ends cut off

200-400g pkg cellophane sweet potato noodles

1/4 cup salted peanuts

6 radish leaves, washed

1-2 tsp toasted sesame seed oil

2-3 tbsp finely chopped cilantro

 

Vinegrette:

1 cup water

1/2 cup white vinegar

1 tbsp sugar

3-4 kefir lime leaves, found in an Asian grocery store

2 cloves, garlic peeled and chopped

2"-3" piece of ginger, slivered

1-3 tsp sriracha sauce(Asian Hot Sauce)

 

 

Place vinegrette ingredients into a small pot and bring to a boil.  Boil on medium high heat for 2 minutes. Turn off the heat. Allow to come to room temperature. This can be placed in a  sealed container unstrained and refrigerated for months.

 

Bring a large pot filled 1/2 way with salted water to a boil. Drop in the noodles and turn the heat off.

Stir to seperate every 5-8 min. The noodle will soften and it will be ready when you taste it for an "al dente" bite. Drain and set aside.

 

Toast peanuts on medium high in a small skillet. Shaking the pan regularly to colour and bring out the fragrance. Cool and chop. Set aside

 

Meanwhile using a mandoline:

 

Julienne the vegetables to a thickness of 1/8" wide and 3"-4" long strips or to your liking. Conversely, if you do not have a mandoline, cut the vegetables with a knife to 1/8" thickness then cut lengthwise giving you slivers or matchstick pieces.

 

Cut the radishes across their width for variety.

Cut the tomatoes lengthwise.

 

*Kohlrabe is a wonderful crisp vegetable that has a thick peel. It is pleasant and crispy when eaten raw. It does not have a strong flavour making it easy to add to many dishes or salads.*

 

Assembly: Place the noodles back into the pot. Toss all of the vegetables onto the noodles except the mushrooms.

 

With the tonges toss to mix thoroughly. Drizzle desired amount of Vinegrette ontop to taste. Add some salt if necessary. Drizzle with sesame oil, toss to coat.

 

Sprinkle peanuts and cilantro leaves on top.

Place a radichio leaf on the bottom of the plate and fill with the mixture. Garnish with mushrooms.

 

Makes 4-8 servings

 

Enjoy with love!

 





Quinoa & Amaranth

Asparagus & Pesto

Risotto

Risotto for me is a comfort food.

Especially so, in the cold months.

It's hard to resist eating it while waiting for it to cool down as you watch the steam rising from the pot.

I always have stock on hand for the winter months so, it gives me alot of leeway to choose what delish dish I want to create using it.

Today I decided to make a lower carb side. Quinoa and Amaranth are ancients grains.

Really grasses, these are the seeds of the grass.

They are very high in protein and are a whole grain.

Quinoa explodes when cooked and you can actually see the "bran" part of it, which is the outer part if you look close.

Amaranth has such a nice crunch under your tooth. Both have an earthy taste and are easily substituted for anything you would do with rice.
The cooking time is also the same.

Because they have little starch they don't swell and soak up liquid like rice and pasta.

Turning it off just before it is cooked allows the grains to continue cooking absorbing the rest of the liquid in the pot.

You then would fluff it with a fork just like rice.

Today I decided to make an aromatic risotto using asparagus and pesto cubes.

These are the cubes that I process and freeze in the fall so that they are ready whenever I need to add it to a dish!

http://tastyd.blogspot.ca/p/bits-bites.html

These grains are versatile, extremely high in nutrition and are gluten free!

 

 

1 cup of rinsed quinoa

1/2 cup amaranth

3 cup chicken or vegetable broth

1 small onion, peeled and minced

8 stalks of asparagus, washed, ends snapped, diced

1 tbsp of pesto or 2 tbsp fresh chopped basil

salt & pepper to taste.

EVOO

1/2 cup Parmesan + more for sprinkling

 

Drizzle 2 tbsp of EVOO into a preheated medium sized saucepan. Drop in onion and cook until translucent stirring occasionally on medium heat.  Tip in asparagus and cook for 3-5 min. Then remove the asparagus with a tong and set aside.

 

 

Add grains and stir to coat.  Ladle in 1 cup of liquid at a time into the mixture, until liquid is needed as the grains expand and soak up the liquid. Stir regularly to create a creamy texture and to prevent the risotto from sticking.

 

Five minutes before the risotto is ready add the pesto, cooked asparagus and cheese. Stir to incorporate. Taste and adjust for seasonings Turn off the heat and allow the ingredients to blend.

 

Spoon into plates and sprinkle on more cheese.

 

Enjoy with love!



Mediterranean Potato Salad

 

Spring is HERE!

YAY!

Finally I will get to participate in one of my favourite pastimes

Barbecuing

The wonderful aroma of ribs, chicken or steak on the BBQ

The best thing about my pastime?

I just have to make the salads :D

This salad has taken me years to devise, really it comes from mixing many fresh ingredients so that I don't have to make too many sides.

As it is Mediterranean it uses heart healthy extra virgin olive oil instead of mayonnaise, making this side guilt free but, you still get your potatoes!

It's combination has so many varieties in each bite, soft potatoes, cruchy cruditees, a bit of sharpness from the pickle juice. I get alot of comments on it and the best part is, it can be changed with whatever you have in your fridge!

 

5 large white, russet or yellow potatoes, peeled, cubed

1/4 small onion, chopped

1/4 or a green bell pepper, diced

1/3 of an English cucumber, diced

1 roasted red pepper, diced (fresh or pickled can be used)

1 carrot, peeled, diced

2 pickles, diced

3 tbsp pickle juice (lemon or any vinegar can be used)

2 tbsp flat leaf parsley, minced

4-5 tbsp EVOO

salt & pepper to taste

 

Bring a 3/4 filled pot of water to a boil. Tip in the potatoes. Do not salt the water

 

Bring the water back to a boil, then reduce the heat to a rolling simmer #4-6.

 

 

Meanwhile prepare all of the vegetables.  Place them into a large bowl.

 

When the potatoes are fork tender, drain well and place into the large bowl. 

 

While potatoes are hot add salt, pepper, oil, vinegar and parsley. 

 

Toss all of the ingredient together.

 

Serve warm or at room temperature. If you have leftovers it can be stored in the refrigerator covered.

 

Serves 5-8

 



Asparagus & Mushroom Rigatoni

 My family loves pasta.
They would eat it everyday if possible!
I prefer to have it only once or twice a week, because of the carb load of course!
When I do, I want it to be special.
For me special means fragrant, light and guilt free!
This quick sauce is one of those, it uses fresh produce, sun dried tomatoes and my canned summer tomatoes which are stored in my cold cellar ready to use when needed.
Easy and available to make delicious meals that everyone enjoys.
You can create a pantry storage too in your cellar or any area where you can add some shelving space.  When pantry items are a great price, stock up and you will have ingredients "in stock" ready for you to "shop" in your own home!

1 700ml tomato puree

5-6 cremini or button mushrooms, chopped

5-6 asparagus stalks, dry end snapped, rinsed, cut

1/2 cup flat leaf parsley, washed & minced

3 sun dried tomatoes, drained if in oil, chopped

1 small onion, peeled, diced small

1/4 cup white wine

1 tbsp tomato paste

salt & pepper to taste

EVOO

500g rigatoni pasta

 

Prepare all of the vegetables.

Pour 2tbsp. oil into a preheated medium size pot. Add onions and saute on medium high heat until they become soft.  Do not brown. 

 

Add remaining vegetables and continue stirring to soften the vegetables, approximately 5-10min. Pour in the white wine and cook for another 2 min on medium heat to reduce the wine.

 

Add tomato puree, salt & pepper to taste. Then top with parsley and tomato paste. Add seasonings to taste. Stir to blend.

 



 



 

Reduce the heat to a simmer and cook for 20-3-min.

 

When the tomato sauce is simmering and almost ready. Bring a large pot 3/4 full of salted water to a boil.  Add the pasta, stir to coat.  Cook for 8-10min until al dente (to the bite).  Drain.

 

Add tomato sauce to pasta and serve.

 

Servings: 4-6

 

Enjoy with love!

Snow Pea Shoots

Are you familiar with this vegetable?

These are Pea Shoots only available for a short time once a year.

 

This is the edible vine of the plant that snow peas grow on.

They are here in spring at the Asian market or grocery stores as they are used shortly after the peas are picked.

 

Tender a flavourful they take seconds to make

Amaze your family with this unique addition to your repertoire.

 

2 lbs snow pea shoots, washed and drained

1-2 portobello mushrooms, cleaned & sliced

2 cloves garlic, sliced

1 tbsp ginger, minced

1-2 tbsp vegetable oil

2 tbsp tamari sauce (1 tbsp soy sauce can be substituted)

1 tsp sesame seed oil

1 tsp sesame seeds, toasted

 

Pour oil into a preheated large size skillet.  Add mushrooms, garlic and ginger, cook for 30 seconds to soften.

 

Add 1/2 of the pea shoots and cook while turning vegetables over with tongs. 

When they begin to wilt add the remaining shoots.

Continue turning to distribute heat as they quickly soften. Sprinkle tamari sauce over greens.

Cook until fully wilted for 5-10 minutes.

 

Dress with sesame oil and seeds.

 

Enjoy with love!

 



Bacon & Cheese Pie

Bacon & Cheese Pie


Who says Real Men Don't eat Quiche!
This was a quick dish full of protein and I was able to hide the veggies inside a moist and filling ricotta and turkey bacon pie.
This dish would be great for a lazy Sunday brunch and can be eaten hot or room temperature. 
Add a salad and you have a complete meal!

1 pie crust or puff pastry rolled out and shaped into a pie plate

2 tbsp EVOO

5 slices bacon, chopped (I used Turkey bacon to cut calories)

2 cups Cookin Greens (Athletes Mix)

3 cloves garlic, peeled chopped

1 tsp red pepper flakes

4 extra large eggs

1 300g tub ricotta cheese

1 tsp each salt & pepper

2 tbsp parmesan cheese

Topping: 2 tbsp seasoned bread crumbs + 1 tbsp parmesan, mixed together and set aside.

 

In a large skillet heat oil on med. high heat.  Add garlic and pepper flakes, cook until golden in colour.

Add the bacon and cook until browned but not crisp.  Add the greens, salt & pepper and stir, cooking for 5 minutes. Remove from burner and allow to cool to room temperature, while preparing other filling ingredients.

In a med. size bowl using a fork, blend eggs, ricotta and parmesan.  Scrape this mixture into the pan with the greens and stir to mix together thoroughly. Taste for seasoning.

Pour this mixture into the prepared pie shell and sprinkle the topping over the filling evenly. 

*At this point the pie can be frozen without cooking or filling can be make a day ahead and stored in refrigerator before pouring into unbaked pie shell*

Bake in a preheated 350F for 35-45 min until crust is golden and centre does not jiggle.

Allow to rest 5-10min before cutting into wedges.

Serves 6-8 people.