Sformata di Ricotta

Serves : 6-8

Comments: This recipe appeared in the July 18, 2004, edition of the New York Times magazine. It is an adaptation of a recipe from the cookbook "Italian Easy: Recipes from London's River Cafe." I've put this in the Vegetaian Main Courses category, but it also makes an excellent side dish, along with a salad, for steaks.

 

Ingredients:

  • 2 tablespoons butter, softened
  • 2 ounces Parmesan cheese, freshly grated
  • 10 ounces cherry tomatoes
  • 1 large garlic clove, peeled and halved lengthwise
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 6 large or extra large eggs
  • 2 1/4 cups ricotta
  • 1 cup creme fraiche (sour cream works, too)
  • 2 tablespoons fresh thyme leaves (stems removed)

Instructions:

Preheat the oven to 400 degrees.

Grease the bottom of a 3-quart casserole using 1 tablespoon of the butter, and then sprinkle on 2 tablespoons of the Parmesan. Add the tomatoes and the garlic, drizzle with 1 tablespoon of olive oil, and then generously season with salt and ground pepper. Shake the dish to coat the tomatoes with the cheese. Bake, shaking occasionally, for 15 minutes or until the tomatoes are hot and start to split. Remove the dish from the oven. After the tomatoes have cooled, spoon them (along with their juices) into a bowl; reserve the baking dish but do not wash it out.

Grease the bottom and sides of the cooled baking dish with the remaining butter.

Mix the eggs and ricotta in a food processor or mixer until smooth. Add the creme fraiche, half the thyme, and a few more shakes of salt and pepper, and process or mix until well combined. Transfer the ricotta mixture to the baking dish. Scatter the tomatoes and their juices and the remaining thyme on top, then sprinkle with the remaining Parmesan. Drizzle a very little extra olive oil on top. Bake at 400 degrees until the outsides are puffy, the center is relatively set when jiggled, and the top has touches of golden brown, about 20 to 25 minutes.