Sformata di Ricotta
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter, softened
- 2ounces freshly grated Parmigiano-Reggiano cheese
- 10ounces cherry tomatoes
- 1large garlic clove, peeled and halved lengthwise
- 1tablespoon extra-virgin olive oil, plus extra for drizzling
- Salt and freshly ground pepper to taste
- 6eggs
- 2¼cups fresh ricotta
- 1cup crème fraîche
- 2tablespoons fresh thyme leaves (no stems)
Nutritional analysis per serving (8 servings)
284 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Grease the bottom of a 2-quart baking dish with 1 tablespoon butter; sprinkle with 2 tablespoons Parmigiano-Reggiano. Add the tomatoes and garlic; drizzle with 1 tablespoon olive oil and season with salt and pepper. Shake dish to coat tomatoes with cheese. Bake 15 minutes, until tomatoes are hot and start to split, shaking dish occasionally. Remove tomatoes from oven; cool in dish. Spoon tomatoes and their juices into a bowl; reserve the baking dish but do not wash it out.
- Step 2
When baking dish is cool enough to touch, grease bottom and sides with the remaining butter. Mix the eggs and ricotta in a food processor until smooth.Add the crème fraíche and half the thyme and process until mixed. Season with salt and pepper. Spread the ricotta mixture in the baking dish; scatter the tomatoes and their juices and remaining thyme on top. Sprinkle with remaining Parmigiano-Reggiano and drizzle with olive oil. Bake until heated through, about 20 minutes.
Private Notes
Comments
It clearly says, Featured in: Food; Italian For Beginners. Adapted from "Italian Easy:Recipes from London's River Cafe"
This recipe is from the River Cafe Easy Cookbook. I worked at the Cafe and made this many times. Please make sure to credit the creator when "borrowing" material.
I thought this was good, but not super fantastic. It's a great presentation, but felt like I needed more tomatoes and more "flavor". The ricotta is very very mild. I would make it again with more tomatoes, more thyme, and probably add another herb to the mix.
Loved it! I had gobs of extra ricotta/mozzarella/parm from making lasagnas and with a few eggs it was the perfect appetizer (with toasted baguette rounds). Thanks to the comments I doubled the thyme and added 50% more tomatoes. Definitely will make again.
I added some Parmesan cheese to the ricotta mixture and some sliced green olives to the tomatoes. Very tasty and easy, does require at least 30 minutes to cook, and my tomatoes and olives stayed on the lovely puffed golden top.
20 minute baking time is IMO not nearly enough. Here, at 5000 feet it requires about 45 minutes. At 20, the center is a soup of tomato juice and uncooked egg. Might be the altitude, might also be that I use fresh tomatoes from my garden (hence juicier) but based on experience, allow more baking time. The end result is worth the wait.
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