Ricotta Sformata

ricottasformata
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.

Buon Appetito!
Deborah Mele 2013

Ricotta Sformata

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 35 mins

Ingredients:

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
For Topping:
Either Use Butter & Freshly Grated Parmesan Cheese Or A Dollop Of Tomato Sauce

Directions:

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.



 

One Response to “Ricotta Sformata”

  1. 1
    Jamie — January 2, 2014 @ 4:32 am

    Happy New Year!

    This is a fabulous treat, even as simple as you say it is to make… I love ricotta anything and my family goes nuts for parmesan so this is perfect. I can see it as a light lunch with a big salad. Beautiful!

    [Reply]

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