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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


  1. 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.

  2. 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.

  3. Bake until top is deep golden brown and firm to the touch, about 1 hour.

  4. 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.

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