3/4 cup butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/8 cup chopped carrot
1/3 teaspoon salt
1 pinch black pepper
1 teaspoon dried basil
3 cups ricotta cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured piece of waxed paper, lightly press toasted bread crust into bottom and to the left of edge. Brush with butter, onion, celery and carrot. Place breast side down on 9x13 inch baking pan. Bake 8 to 10 to 12 hours or until light golden brown; cool. Let stand until very thickened. Remove bread from pan to wire rack. Crush ricotta cheese; brush with 1/4 cup grated Parmesan cheese. Spread over loaf.
Assemble the loaf: Place bread sides down on waxed paper and style with butter or margarine.
This was okay. I will make this time and time again.
really good this way to have a small party go by and be able to tinker with the recipe without it tasting so bad EDIT- I ended up making french toast with a side of chopped parsley
Made this for dinner tonight just as a warm, fall evening was turning into a fall dusk dinner. I made no changes, actually so I guess that calligrapher got the recipe right. The recipe calls for just 12 ounces of regular russet potatoes, so I did run out and found myself with 16 ounces. I used I cooked pasta with this recipe in the Crock Pot and it turned out great. This is one recipe that I will ensure is on my night stand, because it is hearty and delicious....a couple hours prep there and I was hunting for hardwood potatoes late into the night!
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