Ricotta cheese torta
Instructions:
- This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.
- Vegetable oil cooking spray
- 2 to 3 tablespoons fine bread crumbs, preferably homemade
- 3 large eggs
- 1/ 4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh mint
- 2 teaspoons finely grated lemon zest
- 2 pounds part-skim ricotta, drained
- 3/ 4 teaspoon coarse salt
- Freshly ground pepper
- Preheat the oven to 400ï€ F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
- In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
- Bake until the top is deep golden brown and firm to the touch, about 1 hour.
- Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
- MAKES 1 7 – INCH TORTA ; SERVES 4