I first learned about Loring Place from a newspaper article. Unfortunately, the publication is nameless, since I attached the clipping to a 3x5 card without citing it. My best guess is that it's from the New York Times, which often runs articles featuring great restaurants in the City. It describes the recipe as "adapted from Loring Place, New York." Adapted is code for copied with a few changes to make it new.
My version is somewhat different from the one that appeared in the paper because I didn't have the pesto sauce or the canned artichokes it calls for. The family didn't seem to mind the minor modifications.
Baked Ricotta With Vegetables
- 1/2 cup crisp-cooked asparagus, in angled-cut 1” pieces
- 1/2 cup mushrooms, sautéed in olive oil
- 8 ounces whole-milk Ricotta cheese
- 1/3 cup grated parmesan cheese
- 3 tablespoons shredded mozzarella cheese
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 large egg plus 1 yolk
- 1/2 teaspoon dried mint leaves
- salt and pepper, to taste
- 2 teaspoons olive oil
This is great served with garlic bread, or as a tasty side dish for any number of meat or fish dishes.
Buon Gusto!