Baked Cheese
Jun. 24th, 2009 10:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I didn't actually make until last night: Ricotta al forno.
4 cups (2 lbs) whole milk ricotta
2 Tbsp unsalted butter, at room temp
1/4 cup bread crumbs
4 eggses
1/2 cup grated parmesan
2/3 cup pitted oil-cured black olives, coarsely chopped
1/2 tsp salt
1 tsp pepper
olive oil for drizzling
Heat oven to 375. Rub an 8" springform pan with the butter, then sprinkle with the bread crumbs, tapping out any excess. In a bowl combine the ricotta, eggses, and parmesan. Stir in the olives, salt, and pepper. Transfer to the prepared dish.
Bake until golden on top and firm to the touch, 60 to 75 minutes. Let cool for a few minutes, then invert a plate on top, invert the dish and plate together, and lift off the dish. The mold will sink a bit. Cut into wedges, drizzle with olive oil, and serve warm.
What worked: It was pretty good. Easy. A nice side dish to a spinach salad and the last of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ysabella_dolfin's cured salumi.
What didn't: I didn't grease the pan enough, so it stuck a bit during unmolding. I hate hate hate buttering pans and always have; I should have just used olive oil spray as I usually do. The olives were low-grade and didn't add anything to the dish.
Will I make it again? I might. I'd use better olives, or possibly some smoked proscuitto, or maybe even a couple chopped sardines...
4 cups (2 lbs) whole milk ricotta
2 Tbsp unsalted butter, at room temp
1/4 cup bread crumbs
4 eggses
1/2 cup grated parmesan
2/3 cup pitted oil-cured black olives, coarsely chopped
1/2 tsp salt
1 tsp pepper
olive oil for drizzling
Heat oven to 375. Rub an 8" springform pan with the butter, then sprinkle with the bread crumbs, tapping out any excess. In a bowl combine the ricotta, eggses, and parmesan. Stir in the olives, salt, and pepper. Transfer to the prepared dish.
Bake until golden on top and firm to the touch, 60 to 75 minutes. Let cool for a few minutes, then invert a plate on top, invert the dish and plate together, and lift off the dish. The mold will sink a bit. Cut into wedges, drizzle with olive oil, and serve warm.
What worked: It was pretty good. Easy. A nice side dish to a spinach salad and the last of
ysabella_dolfin's cured salumi. What didn't: I didn't grease the pan enough, so it stuck a bit during unmolding. I hate hate hate buttering pans and always have; I should have just used olive oil spray as I usually do. The olives were low-grade and didn't add anything to the dish.
Will I make it again? I might. I'd use better olives, or possibly some smoked proscuitto, or maybe even a couple chopped sardines...
