This is truly a delicious dish. It's fun to make and it's the type of classic recipe that you can change with the seasons. Once you make one, feel free to improvise with other vegetables. It is divine when made with homemade ricotta cheese (see my post about making homemade ricotta) but I am sure it would be equally as delicious using store bought ricotta. I recommend Chellino brand. If you know of any other that's not "chalky" or "grainy", please clue me in.
This torte would be a lovely addition to a buffet because it can be enjoyed chilled or at room temperature. It's excellent the 2nd day! Simply cut into wedges and serve with a salad of tender greens with a simple oil and vinegar or lemon dressing and some great bread. This dish is filling and nutritious and by the way, I just read something about eggs being back in style. They were always in vogue with me! Put eggs back on YOUR menu. They are relatively low in calories and a great source of high quality protein and virtually carb-free for all of you carbo-phobes. Plus, guess what? Among other vitamins and nutrients, eggs are a brain food, as they are one of the richest sources of choline, needed for healthy brain development and function. The yolk from a medium sized egg contains around 300mg of choline. So, be smart. EAT EGGS.
Click here for the recipe : Vegetable Torte
With love, Katie
KATIE'S PASSION KITCHEN 2012