SPINACH, PEA AND RED PEPPER TIMBLAES

SPINACH, PEA AND RED PEPPER TIMBLAES image

Yield 10 servings

Number Of Ingredients 9

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1 large red bell pepper, cut into 1/4-inch pieces
1 tablespoon unsalted butter
10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
10-ounce package frozen peas, thawed and drained
1 teaspoon dried chervil
3/4 cup chicken broth
1 tablespoon sugar
freshly ground black pepper to taste
3 large eggs, beaten lightly

Steps:

In a small skillet cook the bell pepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from the heat, and let the mixture cool. In a food processor puree the spinach, the peas, and the chervil with the broth, the sugar, the black pepper and salt to taste. In a bowl combine well the puree, the bell pepper mixture, and the eggs and divide the mixture among 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400°F oven for 35 minutes, or until a knife comes out clean. The timblaes may be made 1 day in advance and kept covered and chulled. To reheat the timblaes unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the the bottom, and reheat the timblaes, covered with foil, in a preheated 500°F oven for 15 minutes. Invert the timbales onto a platter.