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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375ºF. | 2. Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese. | 3. Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point). | 4. Peel off the outer layer of the stems. | 5. Then cut the asparagus into 1" segments. | 6. Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute. | 7. Drain the asparagus and set aside. | 8. Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft. | 9. Increase the heat to medium and add the zucchini. | 10. Cook until the zucchini is soft and golden brown, stirring occasionally. | 11. Then add the garlic and cook for more 1 minute. | 12. Finally, add the spinach, mix it in, and cook until it is just wilted. | 13. Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper. | 14. Set aside to cool. | 15. Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan. | 16. Add the cheese and egg mixture to the cooled vegetables. | 17. Mix well and taste for seasoning. | 18. Grind some sea salt and black pepper to taste. | 19. Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top. | 20. Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes. | 21. The top should be light golden brown and the mixture still slightly wobbly in the center. | 22. Let the torte cool for 30 minutes. | 23. Then put it in the refrigerator for about 3 hours, until the torte has set. | 24. Serve with a leaf salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1/4			22.6796	4.3999	2.4948	0.1361
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
zucchini	1		cut sliced	2.31	0.3421	0.2981	0.044000000000000004
garlic	2	cloves	chopped minced	8.94	1.9836	0.3816	0.03
spinach	1/4			8.25	1.4625	0.825	0.1125
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
ricotta cheese	1 1/3	1/3		575.36	10.0523	37.2331	42.9205
mascarpone cheese	1	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
sea salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.