Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook * Baked Ricotta With Thyme Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 115 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ricotta Extra virgin olive oil 8 thyme sprigs -- plus 1 teaspoon thyme leaves Freshly cracked pepper SERVES 6 OR MORE Baked ricotta with its firm texture, golden surface, and delicate milky taste, is best served warm, plain, or covered with the Herb-Scented Bread Crumbs (see separate recipe). Leftovers look uninspiring but are excellent crumbled over pasta or diced and added to soups, where they turn into tender dumplings. If the ricotta is very moist, drain it in a colander lined with two layers of cheesecloth and a weight on top - a can of tomatoes will do - for 1 hour. Preheat the oven to 375F. Lightly oil a 2- or 3-cup shallow baking dish and evenly spread the ricotta in it. Brush the top with oil, scatter with the thyme sprigs, and season with pepper. Bake, uncovered, until the top is golden and the sides start to pull away from the dish, 45 minutes to 1 hour. If there's any milky residue, carefully pour it off. Scatter the thyme leaves over the top and let cool for 10 minutes. Cut into squares or diamonds and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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