Baked Ricotta With Spring Vegetables

Name: Baked Ricotta With Spring Vegetables
Total time: 40 min
Yield: 2 to 4 servings
Ingredients: 4 medium-thick asparagus, ends snapped, slant-cut in 1-inch pieces; 1 ounce fresh mushrooms, preferably morels or oyster mushrooms, separated in pieces; 1 1/2 tablespoons extra-virgin olive oil; 12 ounces whole-milk ricotta cheese; 1/2 ounce grated Parmigiano-Reggiano (about 1/3 cup); 3 tablespoons shredded mozzarella; 1/2 tablespoon fresh oregano leaves; 1 large egg plus 1 yolk; Salt and ground black pepper; 2 tablespoons pesto; 4 freshly cooked, canned or frozen baby artichoke hearts, quartered; 2 scallions, trimmed and minced; 1 teaspoon fresh mint leaves, in chiffonade; 4 slices sourdough or multigrain bread; 1 clove garlic

Recipe from Loring Place

Adapted by Florence Fabricant

Baked Ricotta With Spring Vegetables — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Rating: 4(566)
Comments: Read comments

Here’s a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner. —Florence Fabricant

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Ingredients

Yield:2 to 4 servings

4medium-thick asparagus, ends snapped, slant-cut in 1-inch pieces
1ounce fresh mushrooms, preferably morels or oyster mushrooms, separated in pieces
1½tablespoons extra-virgin olive oil
12ounces whole-milk ricotta cheese
½ounce grated Parmigiano-Reggiano (about ⅓ cup)
3tablespoons shredded mozzarella
½tablespoon fresh oregano leaves
1large egg plus 1 yolk
Salt and ground black pepper
2tablespoons pesto
4freshly cooked, canned or frozen baby artichoke hearts, quartered
2scallions, trimmed and minced
1teaspoon fresh mint leaves, in chiffonade
4slices sourdough or multigrain bread
1clove garlic

Ingredient Substitution Guide

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Preparation

Step 1
Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
Step 2
Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
Step 3
Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
Step 4
Meanwhile grill or toast the bread. Brush with the remaining 1½ teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

Ratings

4 out of 5

566 user ratings

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Comments

KW6 years ago

I would try it as a flat tart on a sheet of phyllo dough. Roll out a sheet of phyllo, score the edges and pre-bake. Then smear the middle with the pan cooked cheese and top with the vegetables, and put it in the oven under the broiler like the recipe describes. Ooh, I might try that too!

SF4 years ago

Adapted to make enough for family dinner. Used entire 16 oz tub of ricotta and upped other base ingredients accordingly, plus more mozz and parm. Sautéed 1 pound each mushrooms, asparagus, and sugar snap peas and spread atop the broiled cheese. Sprinkled mint on before serving. Was delicious with a large baguette!

Jessica4 years ago

I make this (12 oz) in 2 large ramekins, flavouring with lemon or garlic oil, then rosemary, basil, chives or other herbs, switch out the cheeses (but parmesan is best)....plus a healthy glug of olive oil. It puffs up like little souffles, looks lovely and is wonderful on crackers or as a first course with crusty bread!

Barbara10 months ago

I made this recipe as nine (!) open-face sandwiches. Because I have a ton of frozen homemade pesto, I put a lot on each piece of bread. On hand, we had a hearty whole wheat boule, skinny asparagus, and regular onions. A small bowl of juicy tomato salad (parsley, vinegar and oil, onions, avocado & some tomato juice, as an acidic, colorful contrast) made it seem like a full meal. The other flavors overpowered the asparagus. Tonite we'll have the rest of the asparagus as a side w/ sandwiches

M2 years ago

Used tofu ricotta (I think NYT has a recipe as part of a vegan lasagne recipe) with vegan parm and skipped the egg and mozzarella to make a vegan version. Still was excellent!

Vida2 years ago

This isn't very good. It's kind of like a frittata, but with ricotta instead of eggs. The ricotta can't carry the dish like the eggs in a frittata do, not in taste nor in structure. Everyone in my family thought it was mediocre (though edible), and definitely not repeatable. I agree with the other reviewers who say the dish doesn't seem to fall into a defined category. It is a kind of like a dip, but it isn't really.

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