Tortino di Ricotta e Verdure

This is a simple, tasty appetizer, offered by Montepulciano's Ristorante la Grotta. If you bring a copy of the recipe with you when you go, we are pleased to announce that you will get a discount!

• The green tops of 20 asparagus spears
• 2 medium-sized carrots
• An 8-inch stick of celery
• 3/4 pound fresh ricotta
• 2 eggs
• 1/4 cup grated Parmigiano
• 3 tablespoons minced parsley
• 2 tablespoons butter
• 1/2 pound fresh spinach
• Salt and pepper to taste
• Olive oil
• Lemon juice
• 6 muffin molds

Preheat the oven to 360 °F, 180 °C

Work the eggs, ricotta, parsley, and Parmigiano until smooth, and season to taste with salt and pepper. Finely chop the asparagus, carrots and celery, and boil them for four minutes. Drain them and sauté them briefly with the butter, seasoning them to taste with salt and pepper. Let the mixture cool and work it into ricotta mixture.

Butter the muffin molds, fill them with the vegetable-ricotta mixture, and bake them for about 35 minutes. Meanwhile, wash the spinach well and julienne the leaves. Toss them with olive oil and lemon juice, and use them as a garnish with the tarts.

Serves six