Ricotto bake

Ricotto bake



  • 90
    parmesan cheese, grated
  • 625
    ricotta cheese
  • Salt and pepper
  • 7
  • 15
    fresh breadcrumbs
  • 3 eggs


Preheat oven to 180 C. Grease a 20 cm cake tine with butter and dust with breadcrumbs to prevent cheese from sticking. Beat ricotta till smooth, and then beat in Parmesan and eggs, one at a time until creamy. Season to taste, and spoon mixture into cake tine, leveling the top with a spatula. Bake for 12 hour or until firm to the touch. Remove and from oven, and cool on cake rack until lukewarm. Turn upside down and carefully remove from tin. Slice and serve with grilled figs, tomato jam onion marmalade ( sweet chilli relish also works)

Read more on: dairy

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2012-02-06 10:57

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