Tuesday, June 16, 2015

Baked Ricotta

So delicious, we all loved it, I would say it has the texture of a soufflé, nice and light.  This dish was gobbled up quickly.
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
A few fresh oregano leaves, finely chopped (didn't use)
1 chile, seeded and thinly sliced (didn't use)
Salt (I used 1 tsp) and freshly ground black pepper, to taste
I added in 1/2 tsp garlic and 1/2 tsp onion powder.
Preheat the oven to 400°F (204°C).
Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined.
Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is.
Let cool slightly prior to serving straight from the baking dish by the generous spoonful.

* A few minutes under the broiler gives it that nice brown on top.

Raegan Mirick's photo.

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