Baked Ricotta With Italian Parsley Salad Recipe

Name: Baked Ricotta With Italian Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BAKED RICOTTA; 2 (15 ounce) containers whole milk ricotta cheese; 1/3 cup freshly grated parmigiano-reggiano cheese; salt & freshly ground black pepper; 2 eggs; PARSLEY SALAD; 6 cups loosely packed Italian parsley, stem removed; 1/2 pint cherry tomatoes, halved; 1/2 pint golden cherry tomatoes, halved; 1/2 small red onion, cut into paper-thin slices; 1 small garlic clove, minced; 2 1/2 tablespoons red wine vinegar, more as needed; salt & freshly ground black pepper

Servings: persons

BAKED RICOTTA
2 (15 ounce) containers whole milk ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
salt & freshly ground black pepper
2 eggs
PARSLEY SALAD
6 cups loosely packed Italian parsley, stem removed
1/2 pint cherry tomatoes, halved
1/2 pint golden cherry tomatoes, halved
1/2 small red onion, cut into paper-thin slices
1 small garlic clove, minced
2 1/2 tablespoons red wine vinegar, more as needed
salt & freshly ground black pepper

1
Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight.
2
RICOTTA PIE:
3
Preheat the oven to 375u00b0. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board.
4
PARSLEY SALAD:.
5
In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally.
6
Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: BAKED RICOTTA, 2 (15 ounce) containers whole milk ricotta cheese, 1/3 cup freshly grated parmigiano-reggiano cheese, salt & freshly ground black pepper, and more.

Yes, Baked Ricotta With Italian Parsley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Ricotta With Italian Parsley Salad

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