This is nice as part of an antipasto selection.
| 40g | butter |
| 3 tablespoons | fine, fresh breadcrumbs |
| 1 kg | dry ricotta, or well-drained ricotta (the stuff you get from the deli is fine) |
| 3 | large eggs, separated |
| 0.25 cup | chopped parsley |
| 0.25 cup | torn basil and/or mint leaves |
| a couple of teaspoons each | chopped fresh rosemary, thyme and sage |
| 5 tablespoons | freshly grated parmesan |
| salt and freshly ground pepper |
Preheat the oven to 200C. Butter a 23cm springform tin and sprinkle with the breadcrumbs.
Combine the ricotta with the egg yolks and add the herbs and parmesan and season with salt and pepper. Beat the whites until they hold stiff peaks, then fold into the ricotta mixture. Pour into the tin and bake for 1 hour. Remove from the oven, allow to cool, and unmould. Cut into wedges and serve.
Note:
This is the original recipe, but I have only ever made half this quantity. I bake it in a shallow, 20cm diameter Pyrex pie dish that has been buttered and crumbed as above. I cook it for about 45-50 minutes.
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