Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Crumpets Florentine




Source of Recipe


Internet


List of Ingredients




20 crumpets (1/4 to 1/2 inch thick and 3 inches in diameter)
1 package frozen chopped spinach
2-1/2 Tablespoons finely chopped yellow onion
1/4 cup sweet butter (2 ounces)
1 pint fresh Ricotta cheese
1 egg yolk
2/3 cup freshly grated Romano cheese
1/2 teaspoon freshly grated nutmeg
dash of salt


Recipe



Toast crumpets lightly on both sides. Cook spinach according to package directions; drain and squeeze out all moisture.

In a large sauté pan, sauté onion in the butter over medium heat. After less than 1 minute, add spinach and pinch of salt. Cook 2 to 4 minutes until all butter is absorbed. Transfer contents to mixing bowl. Add ricotta, egg yolk, grated cheese, and nutmeg. Mix thoroughly with fork until well combined (at this stage mixture can be refrigerated or frozen for later use).

Place crumpets on cookie sheets, cover each with a portion of spinach mixture, run under broiler until bubbly. Serve immediately, two crumpets per person.

Serves: 10