|
|
|
MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
|
|
(2 of 2)
Re: Ricotta Sformata (Italian Cheese Cake)
Sep 21, 2009 5:47 PM
|
Cheesecake is fabulous but I've never actually made one. *touches chin* It seems it may be time. I especially like the "full fat ricotta" in the ingredients  -- Worries go down better with soup. ~Jewish Proverb |
|
scott eggers
Posts:
1,039
From:
Chicago
Registered:
8/25/07
|
|
(1 of 2)
Ricotta Sformata (Italian Cheese Cake)
Sep 15, 2009 7:56 PM
|
|
1 1/2 Cups full fat ricotta
1/2 Cup grated parmesan cheese
1 Large egg
1 Tablespoon olive oil
Pinch Of Salt & Pepper
3 Tablespoons finely chopped basil or parsley
For Topping:
Either use butter & freshly grated parmesan cheese or a dollop of tomato sauce.
Preheat the oven to 400 degrees F.
Mix together the ricotta, parmesan, egg, olive oil, herbs and seasonings, and beat with an electric mixer until smooth and creamy. Place the mixture into a 8 in. non-stick baking pan. Bake for 25 to 30 minutes. Remove from the oven and let sit for 15 minutes before serving. Cut into rectangles and serve on individual plates with the topping of your choice. If using the butter and parmesan topping, lightly drizzle a little melted butter on the sformato, and then sprinkle with the grated cheese. Place under the broiler, and broil until bubbly. These do just as well in 6 muffin tins. Just bake 15-20 min.
I made these as an appetizer in mini muffin tins and pushed my finger down some in the center, so I had a well to hold toppings. They only took 12-13 min. I served them with no cook fresh tomato sauce, a fresh pea pesto and guacamole with finely chopped tomato.
|
|
|
|
