Ingredients
3 tablespoons extra-virgin olive oil
1/2 pound asparagus, trimmed and cut crosswise into 1/4-inch pieces
2 bunches scallions trimmed and sliced crosswise into 1/4-inch pieces (about 1 cup)
1/2 teaspoon salt
1 pound (2 cups) ricotta, fresh or packaged
1 egg
1 cup freshly grated Parmigiano-Reggiano or Grana Padano
1/4 teaspoon freshly ground white pepper
Preparation
Step 1
Pour the oil into a medium skillet, stir in the sliced asparagus and scallions, sprinkle with 1/4 teaspoon of the salt, and cook about 3 minutes over medium heat, until the asparagus is soft but not browned and the scallions are wilted. Let cool briefly.
Step 2
Stir together the ricotta, egg, and grated cheese until smooth. Stir in the wilted vegetables, scraping the pan to include the oil, and fold together with the pepper and remaining 1/4 teaspoon salt until evenly blended.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
