Ricotta Cheese Torta
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least one hour at room temperature.
- Servings: 4
- Yield: Makes 1 seven-inch torta
Source: Martha Stewart Living, May 2003
- 2 to 3 tablespoons fine breadcrumbs, preferably homemade
- 3 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh mint
- 2 teaspoons finely grated lemon zest
- 2 pounds part-skim ricotta, drained
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- Vegetable-oil cooking spray
Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
Bake until top is deep golden brown and firm to the touch, about 1 hour.
Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.