Zutaten für Baked Ricotta With Italian Parsley Salad
- Whole Milk Ricotta Cheese
- Parmigiano Reggiano Cheese
- Salt & Freshly Ground Black Pepper
- 2 large eggs
- 2 cups packed Italian flat-leaf parsley
- Cherry Tomatoes
- 1 tablespoon chopped red onion
- Garlic Clove
- Red Wine Vinegar
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Zubereitung von Baked Ricotta With Italian Parsley Salad
- Line a large sieve or colander with two layers of cheesecloth. Place 15 ounces of ricotta cheese in the sieve.
- Cover the ricotta with the cheesecloth, place the sieve over a bowl to collect the whey, and top with a plate and a weight (e.g., can of beans). Refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Grease a 10-inch pie pan.
- In a large bowl, gently combine the drained ricotta, 1/2 cup grated Parmigiano-Reggiano cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisk in 2 large eggs until well combined but not overmixed.
- Pour the ricotta mixture into the prepared pie pan, spreading evenly.
- Bake in the upper third of the oven for 55-60 minutes, or until puffed and lightly golden brown.
- Let the ricotta pie cool completely before unmolding onto a cutting board.
- While the ricotta bakes, prepare the parsley salad: In a large bowl, combine 2 cups packed Italian flat-leaf parsley, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped red onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Toss the salad well and taste, adjusting seasonings as needed.
- Let the salad rest for at least 30 minutes to allow the flavors to meld (optional). Toss gently before serving.
- Cut the cooled ricotta pie into 8 wedges.
- Serve each wedge with a generous portion of the parsley salad. Enjoy with crusty bread and a glass of chilled white wine!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
49g
Carbs
2g
