Goose and Turrets B&B

Montara, California

Specialty Recipe

Crumpets Florentine

Ingredients

20 crumpets (1/4 to 1/2 inch thick and 3 inches in diameter)

1 package frozen chopped spinach

2-1/2 Tablespoons finely chopped yellow onion

1/4 cup sweet butter (2 ounces)

1 pint fresh Ricotta cheese

1 egg yolk

2/3 cup freshly grated Romano cheese

1/2 teaspoon freshly grated nutmeg

dash of salt

Toast crumpets lightly on both sides. Cook spinach according to package directions; drain and squeeze out all moisture.

In a large sauté pan, sauté onion in the butter over medium heat. After less than 1 minute, add spinach and pinch of salt. Cook 2 to 4 minutes until all butter is absorbed. Transfer contents to mixing bowl. Add ricotta, egg yolk, grated cheese, and nutmeg. Mix thoroughly with fork until well combined (at this stage mixture can be refrigerated or frozen for later use).

Place crumpets on cookie sheets, cover each with a portion of spinach mixture, run under broiler until bubbly. Serve immediately, two crumpets per person.

Serves: 10

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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