Ricotta al Forno

Name: Ricotta al Forno
Cuisine: European, Italian, Mediterranean
Ingredients: unsalted butter and grated Parmesan for the dish 2 handfuls of fresh basil leaves a handful of fresh mint leaves a handful of fresh flat-leaf parsley leaves 120ml double cream 2 eggs 150g Parmesan, freshly grated 12 black olives, stone; 500g ricotta

1 step

Ricotta al Forno is one of our favourite recipes. A flourless Italian soufflé, when it is ready the top should still wobble.

Updated at: Thu, 17 Aug 2023 10:39:00 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

Parmesan

grated

fresh flat-leaf parsley leaves

2eggs

150gParmesan

grated

500gricotta

Instructions

Step 1

Preheat the oven to 190°C. Using a little butter and some grated Parmesan, coat the bottom and sides of a 30cm round springform tin. Shake out any excess cheese. Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend until bright green. Add the remainder of the ricotta and cream and turn on the machine again. While blending, add the eggs, one by one. Season with sea salt and black pepper. Finally, fold in the Parmesan. Spoon the mixture into the tin and spread the olives over the top. Bake for 20 minutes. The torte should rise and have a brown crust, but still be soft in the centre. Serve after 5 minutes.