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
