Ingredients
- ½ cup scallions, minced
- 1 tablespoon butter
- 10 ounces cooked artichoke hearts
- 4 eggs, lightly beaten
- 1 pound ricotta cheese
- ½ cup sour cream
- 2 ounces grated Parmesan cheese
- 4 ounces grated Gruyere cheese
- 3 ounces ham in julienne
- ⅓ cup minced parsley
- ¾ pound mild Italian sausage, cooked, peeled, and thinly sliced
- salt and pepper to taste
- 1 10-inch spring form pan, lined with
pie pastry (see p. 204)
Description
Chow
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