Ricotta Torte: Torta di Ricotta

Ricotta Torte:  Torta di Ricotta

Whenever I make a dish that has ricotta cheese in it, I reminisce about the time I lived in Sicily.  One evening we had a big gathering of friends and there was a shepherd making fresh ricotta from sheep’s milk in a huge cauldron over a wood fire.  The ricotta was truly sublime and it was an experience I will never forget.  Eating fresh ricotta is a huge treat.  Ricotta cheese is an ingredient featured in many Italian dishes.  The word “torta” means cake in Italian and as the name suggests it is a ricotta cheese cake.  However, this is a savory cheese cake made with ricotta and prosciutto or ham.  This recipe for Ricotta Torte is a super easy appetizer that you can throw together in about 5 minutes.

RICOTTA TORTE: TORTA DI RICOTTA

Difficulty Rating: Easy
Makes 8 servings.

INGREDIENTS:
2 pounds ricotta cheese
1/2 cup minced prosciutto or 1/4-inch diced ham
1/3 cup grated Parmesan cheese
4 large eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
Fresh grated nutmeg or 1/8 teaspoon ground

Preheat oven to 350 degrees F.  Generously grease an 8-inch springform pan with butter.  Combine all ingredients in a large bowl until just combined.  Do not over mix.  Place into greased pan and bake for 45 minutes.  Turn the oven off and leave the oven door open a crack.  Allow the torte to sit in the oven for 30 minutes.  Remove from oven and allow to cool to room temperature 1 to 2 hours before serving.  Remove from pan by running a thin sharp knife along the outside of the torte.  Leave torte on the bottom of pan for serving.

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