Ricotta Corn Cakes: Torta Gialla (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
3 onions, finely chopped |
salt and pepper |
2 tomatoes, peeled and roughly chopped |
1 1/2 cups corn flour |
1 1/2 cups corn kernels |
1 cup ricotta |
1/4 liter skim milk |
1 tablespoon baking powder |
1/2 tablespoon unsalted butter |
Directions:
1. Preheat the oven to 425 degrees F.
2. In a 12 to 14-inch saute pan, heat the olive oil over high heat and add the onion and salt and pepper, to taste. Cook until the onion is softened and golden brown, about 5 minutes. Add the tomatoes and cook until the tomatoes break down and exude their juices, about 10 minutes. Remove from the heat.
3. In a large bowl, combine the corn flour, corn kernels, ricotta, skim milk, baking powder, and tomato sauce and stir well. Grease a casserole with the butter and turn the mixture into the casserole. Bake for 1 hour.
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