SPINACH, PEA, AND RED PEPPER TIMBALES

SPINACH, PEA, AND RED PEPPER TIMBALES image

Yield 8

Number Of Ingredients 9

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

Steps:

In a small skillet, cook the bell bepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from heat, and let the mixture cool. In a food processor, puree the spinach, peas, chervil with the broth, sugar, black pepper, salt to taste. In a bowl, combine well, the puree, bell pepper mixture, eggs, and divide mixture amoung 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 oven for 35 minutes, or until a knife comes out clean. The timbales may be made 1 day in advance and kept covered and chilled. To reheat the timbales, 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 bottom, and reheat the timbales, covered with foil, in a preheated 500 oven for 15 minutes. Invert timbales on a platter.