Savory Baked Ricotta Recipe - Cooking Index
Savory Baked Ricotta Recipe - Cooking Index
You can toss fresh herbs into the ricotta mixture before baking it or use flavored oils like hot pepper or truffle oil in place of the olive oil. For dessert, omit the oil and drizzle honey over the cheese, accompanying each serving with some raspberries and sweet ripe peaches.
Type: Cheese, Eggs| 3 oz | 85g | Egg whites (large) |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 cups | 292g / 10oz | Ricotta cheese - see * note |
| Olive oil - as needed |
* Note: Fresh sheep's milk ricotta from an Italian specialty store or cheese shop tastes best, but supermarket ricotta will do perfectly well.
Preheat the oven to 375F.
In a bowl, beat the egg whites with salt until soft peaks form. Fold the ricotta into the egg whites until well blended. Pour the mixture into 6 lightly oiled 1/2-cup custard cups. Pour a little olive oil over each one. Bake for 30 minutes. The ricotta will rise, then settle when cool. Unmold and serve slightly warm or at room temperature, never chilled.
Source:
MOSTLY VEGETABLES by Susan Costner (c) 1996 Bantam Books, New York, NY - 278 pages - $25.00
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