Savory Baked Ricotta with Refreshing Italian Parsley Salad
Indulge in the rich, creamy goodness of baked ricotta cheese, beautifully complemented by a vibrant Italian parsley salad. This delightful dish requires the ricotta to drain for several hours, allowing the flavors to meld together for a truly delectable experience. The salad, bursting with the freshness of herbs, ripe cherry tomatoes, and a hint of garlic, can be served right away but reaches its peak flavor after resting for a while. Enjoy this dish as a light lunch or snack, paired perfectly with crusty bread and a glass of crisp white wine. It's an irresistible flavor combination that will transport you to the sunny coasts of Italy with every bite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
whole milk ricotta cheese
30 ounces (drained)
freshly grated Parmigiano-Reggiano cheese
1/3 cup (grated)
salt
to taste (n/a)
freshly ground black pepper
to taste (n/a)
eggs
2 (beaten)
Italian parsley
6 cups (loosely packed, stems removed)
cherry tomatoes
1/2 pint (halved)
golden cherry tomatoes
1/2 pint (halved)
red onion
1/2 small (cut into paper-thin slices)
garlic clove
1 small (minced)
red wine vinegar
2 1/2 tablespoons (more as needed)
Instructions
1
Start by draining the ricotta: Place the ricotta in a large sieve or colander lined with two layers of cheesecloth. Cover it with the cheesecloth, set the colander over a bowl to catch the whey, and weigh it down with a plate. Refrigerate for several hours or preferably overnight to allow excess liquid to drain.
2
Preheat your oven to 375°F (190°C). Butter a 10-inch pie pan to prevent sticking.
3
In a large mixing bowl, combine the drained ricotta with the freshly grated Parmigiano-Reggiano. Season with salt and freshly ground black pepper to taste. Beat in the eggs until the mixture is smooth and well-combined.
4
Transfer the ricotta mixture to the prepared pie pan, spreading it out evenly. Bake in the upper third of the oven for about 55 minutes, or until the top is puffed and lightly golden brown. Once baked, remove it from the oven and allow to cool slightly before unmolding it onto a cutting board.
5
While the ricotta is baking, prepare the Italian parsley salad. In a separate large bowl, mix together the Italian parsley, halved cherry tomatoes, halved golden cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle the red wine vinegar over the salad and toss well to combine. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
6
Once the ricotta has cooled a bit, cut it into 8 wedges. Serve each wedge on individual plates, accompanied by a generous portion of the parsley salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Ricotta with Refreshing Italian Parsley Salad?
It is a dish featuring rich, creamy baked ricotta cheese served with a vibrant salad made of Italian parsley, cherry tomatoes, and a garlic-vinegar dressing.
How long should the ricotta drain before baking?
The ricotta needs to drain for several hours or preferably overnight to remove excess liquid.
What is the best way to drain the ricotta?
Place the ricotta in a sieve lined with two layers of cheesecloth, cover it, weigh it down with a plate, and refrigerate.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How should I prepare the baking pan?
You should butter a 10-inch pie pan to prevent the ricotta from sticking during the baking process.
What ingredients are mixed into the ricotta?
The drained ricotta is combined with freshly grated Parmigiano-Reggiano, salt, black pepper, and two beaten eggs.
How long does the ricotta take to bake?
The ricotta should bake for approximately 55 minutes.
Where in the oven should the ricotta be placed?
It should be placed in the upper third of the oven for even browning and puffing.
How do I know when the baked ricotta is done?
The ricotta is ready when the top is puffed and has turned a light golden brown color.
Should the ricotta cool before serving?
Yes, allow the ricotta to cool slightly after removing it from the oven before unmolding and slicing.
What ingredients are in the Italian parsley salad?
The salad consists of Italian parsley, red cherry tomatoes, golden cherry tomatoes, red onion, garlic, and red wine vinegar.
How should the cherry tomatoes be prepared?
Both the red and golden cherry tomatoes should be halved before being added to the salad.
How should the red onion be sliced?
The red onion should be cut into paper-thin slices.
How much parsley is required for the salad?
The recipe calls for 6 cups of loosely packed Italian parsley with the stems removed.
Can the salad be made in advance?
Yes, while it can be served immediately, the flavor reaches its peak after resting for a while.
How many servings does this recipe provide?
The recipe makes enough to be cut into 8 wedges, serving 8 people.
What type of vinegar is used for the salad dressing?
Red wine vinegar is used to dress the salad.
What are the serving suggestions for this dish?
It is perfectly paired with crusty bread and a glass of crisp white wine.
Is the garlic in the salad cooked?
No, the garlic is minced and added raw to the salad mixture for a sharp, fresh flavor.
What kind of cheese is added to the ricotta?
Freshly grated Parmigiano-Reggiano cheese is added for extra flavor.
Does this recipe work for lunch?
Yes, it is described as an ideal choice for a light lunch or a snack.
How is the ricotta mixture textured?
The mixture should be beaten until it is smooth and well-combined before baking.
What is the purpose of the eggs in the recipe?
The eggs act as a binder, helping the ricotta set and puff up while baking.
What kind of ricotta should I use?
The recipe specifies using whole milk ricotta cheese for the best results.
Can I use regular parsley instead of Italian parsley?
The recipe specifically calls for Italian parsley for its refreshing flavor profile.
What is the total number of ingredients needed?
There are 11 total ingredients, including seasonings and fats.
How is the dish presented?
Serve one wedge of warm ricotta on an individual plate accompanied by a generous portion of the parsley salad.
Can I adjust the vinegar in the salad?
Yes, the recipe suggests starting with 2.5 tablespoons and adding more as needed to suit your taste.
Is this a Mediterranean-style dish?
Yes, the combination of ricotta, Parmigiano, herbs, and tomatoes is inspired by Italian coastal cuisine.
Should the ricotta be covered while baking?
No, the ricotta is baked uncovered to allow the top to puff and brown.