Baked Ricotta With Italian Parsley Salad Recipe

Ingredients for 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

How to Make Baked Ricotta With Italian Parsley Salad

1. Line a large sieve or colander with two layers of cheesecloth. Place 15 ounces of ricotta cheese in the sieve.
2. 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.
3. Preheat oven to 375°F (190°C). Grease a 10-inch pie pan.
4. 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.
5. Whisk in 2 large eggs until well combined but not overmixed.
6. Pour the ricotta mixture into the prepared pie pan, spreading evenly.
7. Bake in the upper third of the oven for 55-60 minutes, or until puffed and lightly golden brown.
8. Let the ricotta pie cool completely before unmolding onto a cutting board.
9. 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.
10. Toss the salad well and taste, adjusting seasonings as needed.
11. Let the salad rest for at least 30 minutes to allow the flavors to meld (optional). Toss gently before serving.
12. Cut the cooled ricotta pie into 8 wedges.
13. Serve each wedge with a generous portion of the parsley salad. Enjoy with crusty bread and a glass of chilled white wine!