A crustless creamy tart perfect as an appetizer.

1 lb Ricotta Cheese – well drained
3 Tbsp. Butter
1/2 C. Parmesan or Romano Cheese – freshly grated
2 Eggs – well beaten
1/4 tsp. Nutmeg – or tp taste
14 oz.-1 lb Fresh Spinach – stems removed
1/2 C. Onion – finely chopped
3 Tbsp. Fresh Basil – minced
1 Egg White – beaten
Sea Salt – to taste

HEAT OVEN TO 350º

LIGHTLY SPRAY A 9-INCH GLASS PIE DISH.

Drain ricotta in a fine strainer, pressing down lightly to release as much moisture as possible.

Remove the stems from the spinach, rinse, spin dry and chop roughly.

Heat butter in a small skillet and sauté’ the onion until soft – 5 minutes.

Combine the drained ricotta, spinach, sauteed onion, freshly grated cheese, salt and pepper in the bowl of your food processor and pulse until smooth.

Add the eggs and the egg white and blend a few seconds more. Add the nutmeg and adjust for taste. Pour all into the prepared glass dish and bake for about 35 – 40 minutes until set.

To serve, let the pie rest for about 5 minutes, loosen the edges with a knife and then cut into wedges.

Garnish with a little olive oil and some freshly squeezed lemon juice. Optionally scatter sliced almonds on top of the pie in the last few minutes of baking.

NOTE: this pie would also make a great meal on a busy night. A little sliced crusty Italian bread, a glass of wine and you are all set.

BUON MANGIATA!

POTATO CHIP CHICKEN

A quick and easy dish using the simplest ingredients. 

It can turn any meal into a summer picnic whether eaten hot from the oven or at room temperature, it’s delicious and satisfying.

6-8 Tbsp. Unsalted Butter
6-8 Chicken Thighs (skin on or off)
1 Bag (8 oz approx.) Potato Chips
Salt
Freshly Ground Black Pepepr
Sprinkling of Garlic Powder – optional

Preheat oven to 350º

Place the butter in a baking dish large enough to hold the chicken in a single layer without overlapping.  Put the dish in the hot oven and allow the butter to melt. When melted, remove dish from oven but allow oven to remain on.

Place the potato chips in a heavy plastic bag and crush them with a rolling pin or the bottom of a sturdy bottle until you have fine crumbs, as fine as bread crumb.

Place the chicken one at a time in the baking dish and turn several times to coat evenly with the butter. Next drop the chicken into the plastic bag, one at a time and shake until the chicken piece is evenly coated.  When all the pieces are coated place the chicken in the buttered baking dish and scatter any extra chip crumbs over all and press then onto the chicken.  Squeeze the lemon over the chicken and then cut the lemon into small wedges and place in the dish around the chicken. 

Sprinkle lightly with salt, pepper, and garlic powder, if using. Bake for 25-30 minutes and test for doneness. Serve hot or at room temperature.

NOTE: If you prefer white meat substitute breasts for the thighs and adjust the cooking time. For a party, I have adjusted the recipe even more and substituted thighs with little chicken drumettes. As they are always a big hit, I usually triple the recipe. Be adventurous and try this recipe using different flavored potato chips. Serve with Cole slaw, potato salad or even baked beans and you have a great summer supper.

Serve with corn on the cob and maybe cole slaw and you have a perfect meal.

BUON MANGIATI!