1 scallion, chopped (white part in recipe, green for garnish)
10 cloves garlic, sliced
1 anchovy fillet, well chopped (instead of salt)
1 jalapeno, seeds removed, chopped well
1 pinch black pepper
1 Tablespoon black mustard seeds
Zest of 1 fresh lemon
Juice of 1 fresh lemon
1 cup sharp cheddar, grate it at home
1 cup gruyere, grate it at home
1 cup buffalo mozzarella, shred or grate it at home
1. Do all cutting, slicing, chopping, grating
2. Preheat oven to 350 degrees.
3. Oil a pie baking dish
4. In a skillet, cook the onion, garlic, scallions, jalapeno, mustard seeds, anchovy mashed.
5. In a small bowl, add the ricotta and beat eggs, one egg at a time, into the ricotta. Stir to combine well.
6. In a skillet, cook the onion, garlic, scallions, jalapeno, mustard seeds, anchovy mixture, seasoning, lemon zest, lemon juice. Cook until garlic is golden.
7. In a large bowl, mix all cheeses, including the ricotta/eggs, yogurt and sour cream
8. In the oiled baking dish, with a spatula, scrape everything out of the skillet and into the baking dish. Smooth this out.
9. Pour all of the cheese mixture, over the onion mixture.
10. Place all of the asparagus, in a circle, on top of the cheese mixture.
11. Bake until cheese is golden and asparagus tender, 20 to 30 minutes.
12. Remove from oven and let the pie cool down for15 to 30 minutes. When we tried to cut slices, too soon, the cheese mixture did not hold its shape. You need to wait for the cheese/egg mixture to solidify as it cools down.
One of many options: Serve with a garden salad and maybe fish, like salmon, or not. Maybe, fillet of sole sauteed with garlic butter and green grapes
This weekend, we saw a beautifully acted, highly stimulating play, Dan Cody's Yacht. It's playing at the Manhattan Theater Club on West 55th Street, one of the theater clubs where Target Health is a Patron. We recommend this play because it is fine theater.