QUEEN OF SHEBA STRATA BY CATHI IANNONE Recipe

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INGREDIENTS:

  • 4 4 4cups CUP_USVolumesweet potatoes (very thinly sliced)
  • 1 1/2 1.5 1.5cups CUP_USVolumewhole wheat flour
  • 1 1/2 1.5 1.5teaspoons TEASPOON_USVolumebaking powder
  • 1/2 .5 .5cup CUP_USVolumeonion (grated with a cheese grater)
  • 2/3 .67 .67cup CUP_USVolumericotta cheese
  • 1 1 1can Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)
  • 1/4 .25 .25cup CUP_USVolumecanola oil, plus 1 tablespoon for greasing pan
  • 4 4 4eggs (beaten)
  • 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumeberbere, Ethiopian spice blend
  • 2 2 2garlic cloves ( push through garlic press)
  • 2 2 2tablespoons TABLESPOON_USVolumefresh flat-leaf parsley (finely chopped)
  • 1 1 1teaspoon TEASPOON_USVolumesalt
  • 1/2 .5 .5teaspoon TEASPOON_USVolumepepper
Instructions for Queen of Sheba Strata by Cathi Iannone Recipe

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift the flour with the baking powder.
  3. Grease the interior of a 10 inch spring form pan with one tablespoon of canola oil.
  4. Line the interior circumference of the spring form pan with 5 or 6 slices of sweet potatoes.
  5. To the bowl of flour mixture, add all the above remaining ingredients and mix thoroughly until all ingredients are incorporated.
  6. Spread into the spring form pan and bake for one hour. Allow to cool for at least 10 minute before serving. Serves 8 people.
Queen of Sheba Strata by Cathi Iannone Recipe
RATING: Wolfgang Puck RecipesWolfgang Puck RecipesWolfgang Puck RecipesWolfgang Puck RecipesWolfgang Puck Recipes

ABOUT THIS RECIPE

Flavorful layers of sweet potato, ricotta, eggs and Wolfgang Puck® Creamy Butternut Squash Soup are baked together in the award-winning Queen of Sheba Strata Recipe that serves 8.

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