1/3 Photos of Baked Ricotta With Italian Parsley Salad
1 hr 10 mins
Julie B's Hive's Note:
Ricotta needs to drain for several hours (overnight is best). The salad can be served immediately but tastes better when it has rested an hour or so. Add crusty bread and white wine for a delicious lunch.
My Private Note
Units: US | Metric
- 2 (15 ounce) containers whole milk ricotta cheese
- 1/3 cup freshly grated parmigiano-reggiano cheese
- salt & freshly ground black pepper
- 2 eggs
- 1Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
- 2RICOTTA PIE:
- 3Preheat the oven to 375°. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
- 4PARSLEY SALAD:.
- 5In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
- 6Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.
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Nutritional Facts for Baked Ricotta With Italian Parsley Salad
Serving Size: 1 (213 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 242.4
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 9.8 g
- Cholesterol 109.5 mg
- Sodium 190.5 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 2.0 g
- Sugars 1.9 g
- Protein 16.5 g