Tuesday, October 13, 2020

Baked Ricotta

  Butter for the baking dish

 15 to 18 ounces fresh whole-milk ricotta (not reduced fat)

 2 large eggs

 3 1/2 ounces Parmigiano-Reggiano, grated

 1/2 tea oregano

 2 tea. chopped red peppers

 Salt and freshly ground black pepper, to taste

Preheat the oven to 400°F Butter a 2-cup baking dish.

Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish.

Serve hot, or cooled with rustic  chipsbread,pita chips or veggie crudités.

Original recipe from Leite Culinaria

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