By Anne Hy
Ricotta al Forno
Ricotta al Forno is one of our favourite recipes. A flourless Italian soufflé, when it is ready the top should still wobble.
Updated at: Thu, 17 Aug 2023 10:39:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories378.2 kcal (19%)
Total Fat29.3 g (42%)
Carbs8.4 g (3%)
Sugars0.8 g (1%)
Protein18.2 g (36%)
Sodium487.6 mg (24%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 190°C.
Using a little butter and some grated Parmesan, coat the bottom and sides of a 30cm round springform tin. Shake out any excess cheese.
Put the herbs into the bowl of a food processor and put half of the ricotta and cream on the top. Blend until bright green. Add the remainder of the ricotta and cream and turn on the machine again. While blending, add the eggs, one by one. Season with sea salt and black pepper. Finally, fold in the Parmesan.
Spoon the mixture into the tin and spread the olives over the top. Bake for 20 minutes. The torte should rise and have a brown crust, but still be soft in the centre. Serve after 5 minutes.
OvenPreheat
Notes
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Easy
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Moist
One-dish
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