I love to try new recipes, especially when we’re having friends over for dinner. I figure it’s a good time to experiment and if they’re really good friends, they will certainly understand if something doesn’t turn out as you had hoped.
I’ve looked at this recipe for years and finally decided to include it in a dinner party menu. I followed the recipe as it was written, but you can use your imagination and vary the fresh herbs. This dish comes from the first cookbook by Ruth Rogers and Rose Gary, of River Cafe fame in London. I am happy to say that I had the opportunity to eat at this incredible restaurant with my best British friend B. (that’s another story!) a few years back. Our dinner was memorable and the cookbook Italian Country is exactly how I love to cook. These two chefs brought real Italian food to London years back and you will love their books if you want to cook the authentic, simple food of Italy.
Ricotta Al Forno
2 handfuls fresh basil
1 handful fresh mint
1 handful fresh parsley
2 cups fresh ricotta cheese
1/2 cup heavy cream
kosher salt and freshly ground pepper
1-1/4 cups freshly grated Parmigiano Reggiano cheese
Preheat the oven to 375 degrees. Using a little butter and some extra grated cheese, coat a 10″ springform pan. Shake off the excess cheese.
Put the herbs into the bowl of a food processor along with half the ricotta cheese and cream. Pulse to combine and blend until bright green. Add the remainder of the ricotta and the cream and then add the eggs, one by one. Season with salt and pepper. Finally fold in the cheese.
Spoon the mixture into the prepared pan. Bake in the preheated oven for 20-25 minutes. The torte should rise and have a brown crust, but be soft in the center. Serve immediately. Serves:6
Sorry that there’s no photo of this delicious dish, but everything else was ready and we were waiting for this to come out of the oven! With the fresh mint in the mixture, it was perfect with our grilled lamb.