Recipe for Ricotta Torte with Red Pepper Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
FILLING ----------------
1 bn fresh spinach, wash, trim, & steam
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
2 tbl onions, finely chopped
1 x egg
1 pch ground nutmeg
Salt and freshly ground black pepper, to taste
----------------- RED PEPPER SAUCE ----------------
3 med red bell peppers
2 tbl butter
2 tbl olive oil
3 lrg cloves garlic, finely chopped
2 tbl onions, finely chopped
1/4 cup fresh mushrooms, sliced
1 cup chicken stock
2 tbl heavy cream
1 pch dried basil
Salt and freshly ground black pepper, to taste
----------------- CREPES ----------------
1 cup milk
2 tbl butter, melted
3 x eggs
1/4 cup unbleached all-purpose flour
3 tbl cornmeal
1 pch salt
1 tbl butter
Sour cream
Instructions:
Instructions: To make the filling:
In a food processor, blend together the steamed spinach, both cheeses, the onions, and egg. Set aside.

To make the crepes:
In a blender or food processor, blend together the first six ingredients and let the mixture stand for at least 1 hour.

Lightly coat a 10-inch nonstick skillet with the 1 tablespoon butter.

While tilting the skillet, add 2 tablespoons batter to thinly coat the bottom and cook the crepe until the bubbles pop. Turn the crepe and brown the other side. Place the finished crepe on a large square of aluminum foil and spread one-fifth of the filling on the crepe.

Preheat oven to 350 F. Prepare the second crepe, stack on first crepe, and again spread the filling. Repeat this procedure until five crepes have been filled, with a sixth crepe as a topping.

Seal the torte in the foil and heat in the oven for 15 minutes or until completely heated through.

To make the Red Pepper Sauce:
Preheat oven to 425 F. Roast the bell peppers; whole in the oven for 15 minutes or until the skins begin to blacken. Remove and put into a plastic bag for about 10 minutes. Remove the bell peppers from the bag and let cool, then peel and seed.

In a small skillet, melt the butter with the oil and saute the garlic, onions, and mushrooms for 3 to 5 minutes, or until the onions are translucent. In a food processor, combine the prepared bell peppers, sauteed garlic mixture, and stock and process until smooth.

Transfer to a small saucepan and simmer for about 5 minutes. Stir in the cream, basil, Salt, and black pepper Keep warm.

Makes about 2 cups.

Cut the torte into six wedges and place on small serving plates. Spoon the Red Pepper Sauce over each wedge and garnish with a dollop of the sour cream and the basil. Serve immediately.

YIELD: 6 SERVINGS

TURTLEBACK FARM INN
ORCAS ISLAND, WASHINGTON

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