Log in

29 November 2006 @ 08:18 pm
Artichoke casserole with ricotta and salami  
2 packages frozen artichoke hearts, thawed
½ pound Ricotta cheese
1 egg, lightly beaten
½ cup grated Parmesan cheese
6 thin slices Italian dry salami, finely chopped
½ cup fine, dry bread crumbs
6 tablespoons cold butter, cut into thin slices
butter for greasing casserole

In a bowl, mix together the ricotta, egg, Parmesan, and salami. Butter an ovenproof casserole dish large enough to hold the artichoke hearts in one layer, then put in the artichoke hearts. Spread the ricotta mixture evenly over the top, and scatter the bread crumbs in an even layer over the ricotta mixture. Lay the slices of butter on top of the bread crumbs, and bake the casserole in a preheated 375 F degree oven until the butter melts, the artichoke hearts are hot, and the top is golden. Serve hot or cooled to room temperature. Serves 4-6 as a side dish.

(crossposted to monkeykitchen, cooking, and my journal)
Current Mood: cheerfulcheerful