This is a nice appetizer, or light first course to serve either with just a simple topping of butter and grated parmesan, or with a dollop of tasty tomato sauce.
I had first tasted a similar dish at Il Cibreo restaurant in Florence, Italy. This recipe is so simple, you can make it up in minutes, and takes less than 30 minutes to cook. I do find however, it has much more flavor if served just barely warm rather than hot. I did try making this dish with reduced fat ricotta cheese, but found the texture rather unpleasant. Full fat ricotta creates a much creamier texture. You can prepare and bake this dish in one 6 inch square container and simply slice it to serve, or bake it in individual pans as I used in the photo.
Deborah Mele 2013
- 1 1/2 Cups Full Fat Ricotta
- 1/2 Cup Grated Parmesan Cheese
- 1 Large Egg
- 1 Tablespoon Olive Oil
- Pinch Of Salt & Pepper
- 3 Tablespoons Finely Chopped Basil
- Either Use Butter & Freshly Grated Parmesan Cheese Or A Dollop Of Tomato Sauce
- Preheat the oven to 400 degrees F.
- Mix together the ricotta, parmesan, egg, olive oil, herbs and seasonings, and beat with an electric mixer until smooth and creamy.
- Place the mixture into a non-stick baking pan, then bake for 25 to 30 minutes.
- Remove from the oven and let sit for 15 minutes before serving.
- Cut into rectangles and serve on individual plates with the topping of your choice.
- If using the butter and parmesan topping, lightly drizzle a little melted butter on the sformato, and then sprinkle with the grated cheese.
- Place under the broiler, and broil until bubbly.