Baked Ricotta With Italian Parsley Salad Recette

This creamy baked ricotta, infused with Parmesan, is the star of this light and flavorful lunch! Paired with a vibrant Italian parsley salad, it's a simple yet elegant dish perfect for a weekend brunch or a light supper. The ricotta is drained overnight for a perfectly smooth texture, while the salad's fresh herbs and bright lemon zest provide a delightful counterpoint. Serve with crusty bread and a crisp white wine for a truly unforgettable meal!

Préparation 30 min

Cuisson 70 min

Calories 242.5 kcal

Protéines 33g

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Baked Ricotta With Italian Parsley Salad

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Fat

49g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Italian Mediterranean Vegetarian Gluten Free Keto Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Salads Eggs Dairy European Dinner Party Vegetarian Italian Cheese Dietary Brunch 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Baked Ricotta With Italian Parsley Salad ?

Baked Ricotta With Italian Parsley Salad prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Baked Ricotta With Italian Parsley Salad ?

Baked Ricotta With Italian Parsley Salad contient environ 242.5 calories par portion, avec environ 33 g de protéines, 2 g de glucides et 25 g de lipides.

De quels ingrédients ai-je besoin pour Baked Ricotta With Italian Parsley Salad ?

Les principaux ingrédients de Baked Ricotta With Italian Parsley Salad sont Whole Milk Ricotta Cheese, Parmigiano Reggiano Cheese, Salt & Freshly Ground Black Pepper, Eggs, Italian Parsley, Cherry Tomatoes. Consultez la liste complète avec les quantités ci-dessus.