Ricotta Torta With Herbs

1. 1

   Preheat oven to 375.

2. 2

   Butter a 9-inch springform pan; sprinkle the bread crumbs into the butter pan.

3. 3

   Working over the sink, turn the pan to distribute the crumbs around the bottom and sides; shake out the excess crumbs.

4. 4

   In a big bowl, combine the ricotta, Parmigiano-Reggiano cheese, the egg yolks, parsley, sage, rosemary, salt, and pepper to taste.

5. 5

   Use a spatula to incorporate the ingredients evenly.

6. 6

   In another bowl, which is completely free of grease, beat the egg whites until they hold stiff peaks.

7. 7

   Fold the beaten whites into the cheese mixture; scrape mixture into the prepared pan, leveling the top with the spatula.

8. 8

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

9. 9

   Cool to room temperature on a rack; remove the sides of the pan and cut the torta into wedges.

10. 10

    Serve a wedge along with a substantial salad for a nice lunch or light dinner.

* Per serving · 4 servings · Values may vary.