This delicious recipe is courtesy of Johanne Killeen and George Germon and can be found in their cookbook, "On Top of Spaghetti."
- Yield: Makes 1
Source: The Martha Stewart Show
- 1 pound fresh ricotta
- Pinch to 1/4 teaspoon sea salt, plus more for baking
- Usalted butter
Taste ricotta. If it needs salt, add up to 1/4 teaspoon. Transfer to a fine-mesh strainer or colander fitted over a deep bowl. Loosely cover and refrigerate for at least 24 and up to 36 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Butter the bottom and sides of a small ceramic baking dish. Coat with a thin layer of salt. Gently turn the cheese out onto the baking dish without disturbing its form. Sprinkle salt lightly over the surface of the cheese to create a protective layer.
Place dish on prepared baking sheet and bake until ricotta becomes a rich nutty brown, 1 to 1 1/2 hours. Cool to room temperature.