TABLE TALES. Richard Alther

      Broccoli-Ricotta Terrine

      Broccoli-Ricotta Terrine

       FOR 8

      2 large heads broccoli

      8 ounces ricotta

      3 ounces egg beaters – or 2 eggs

      1 tablespoon flour

      salt, to taste

      non-stick cooking oil spray

      basil leaves – ½ cup

      2 garlic cloves

      1 ounce rice vinegar

      4 ounces olive oil

      diced pimentos for garnish

       After trimming and washing broccoli, cutting it into medium size pieces, steam or boil until crisp tender. (I prefer to steam vegetables because fewer nutrients are lost in the boiling water.) Plunge the broccoli in ice water to cool and set the green color.

       Place broccoli, ricotta, egg, flour and salt in food processor and puree until smooth. Spray the inside of 3-4 oz. ovenproof terrine molds (the simple glass variety available everywhere work well). Divide the broccoli mixture among the terrine molds. Place molds in baking pan large enough to hold all molds and add to the pan hot water half way up the sides of the molds. Bake in a 375° oven for 30 minutes, or until set. (The mixture may puff during the baking, but will settle while it is cooling.) Remove from oven and allow to cool completely. At this point you can remove the cups from the water and cover each with plastic wrap and refrigerate until ready to use. This can be done hours ahead, or even 2 days ahead. To rewarm, simply remove the plastic wrap and place molds back in the baking dish with enough water to come up the sides half way. Cover pan with tin foil and bring to a simmer for about 5 minutes. They can stay warm this way until ready to unmold.

      BASIL VINAIGRETTE SAUCE

       In a food processor puree the basil leaves, and garlic, with the rice vinegar, olive oil and a little salt. The color should be richly green. If you wish a greener sauce you can add more basil, or even some parsley. This sauce can be stored in an air tight container in the refrigerator for 3 or 4 days.

      To Serve

      On individual serving plates pour a circle of the basil sauce. Unmold the broccoli terrines by turning upside down on top of the sauce and lifting off the molds. (If, by chance, the terrine has stuck to the mold try running a sharp knife around the edge of the terrine before placing on top of the sauce.) Garnish the terrines with a few pieces of diced pimento, if desired. (I think the red color adds considerably to the presentation.)