04:46
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As you can see, my sorrel has survived the weeds left to engulf it for the last few years, although it is looking a little subdued. I will probably not pick much more of it this year but hopefully next year it will be churning it out.
Half a pound of sorrel is a good big bunch - 5 to 6 cups loosely packed, anyhow. Like most greens it is pretty light. I did not use as much as I am calling for (I didn't have it) but I believe the larger amount would have improved this dish. It comes across like a rather solid soufflé and a salad was just the thing to round out the meal.
4 servings
1 hour - 15 minutes prep time - add a few minutes to rest
225 grams (1/2 pound) fresh sorrel
3 or 4 green onions
1 tablespoon unsalted butter
6 cups cubed stale bread
450 grams (1 pound) ricotta cheese
1 cup milk
3 large eggs
1/2 teaspoon rubbed rosemary leaves
1 teaspoon salt
freshly ground black pepper to taste
150 grams (5 ounces) old Cheddar cheese
Wash, trim and chop the sorrel. Wash, trim and chop the onions. Heat the butter in a medium skillet over medium-high heat, and add the sorrel and onions when it is melted and bubbling. Cook briefly, stirring frequently, until the sorrel has all turned colour and wilted down. Remove the sorrel and onions from the pan and spread them out to cool.
Meanwhile, preheat the oven to 350°F. Lightly butter an 8" x 10" shallow baking (lasagne) pan.
Cut the bread into cubes. Mix the ricotta, milk, and eggs in a mixing bowl with the rosemary, salt, and pepper. Stir in the bread crumbs and the cooled vegetables and spread the mixture in the baking pan.
Grate the Cheddar and sprinkle it over the top. Bake the casserole for 45 to 50 minutes, until puffed all over. Let rest a few minutes before serving.
Posted in: Ontario Food
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