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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinach, Pea and Red Pepper Timbales Recipe

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This recipe for Spinach, Pea and Red Pepper Timbales is from A Simple Meal: Recipes, Memories and Photos of Eloise Wells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 1/2 large red pepper cut into 1/4 inch pieces
1 1/2 T. unsalted butter
1 1/2 pkg. frozen chopped spinach, thawed, drained and squeezed dry
15 oz. frozen peas, thawed and drained
1 1/2 t. dried chervil
1 C. chicken broth
1 T. sugar
Black pepper to taste
4 large eggs, beaten slightly




Directions:
Directions:
In small skillet cook bell pepper in butter over moderately low heat until softened. Remove from heat and let cool. In food processor puree the spinach, peas and the chervil with the broth, sugar, black pepper, and salt to taste. In bowl combine well the puree, bell pepper mixture and eggs and divide among 8 buttered 1/2 C. timbale molds. Put the molds in a baking pan, add enough hot water to reach half-way up the sides of the molds and bake at 400 degrees for 35 minutes or until a knife comes out clean. Invert onto a platter. Serves 8. May be made one day in advance, covered and chilled.
Personal Notes:
Personal Notes:
Eloise: "I used a double recipe and baked it in a shallow casserole (in a pan of water) for 45 minutes at 400. You can get dried chervil put out by Spice Islands at some stores - but not all carry it. We like it better if left a little chunky instead of pureed to a mush."

 

 

 

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