Ricotta And Tomato Sformato
This delectable sformato recipe combines the creamy richness of ricotta and Parmigiano-Reggiano cheeses with the burst of flavor from roasted cherry tomatoes. Baked to perfection, this savory dish is a delightful addition to any mealtime.
— Constant Cookbook
Ingredients
- 1 cup cherry tomatoes, stemmed and halved
- 1 Tbs. unsalted butter, at room temperature
- 2 Tbs. fine dried bread crumbs
- 2 cups whole-milk ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 eggs
- 2 tsp. chopped fresh thyme
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F. Lightly brush a rimmed baking sheet with oil.
- Squeeze the tomato halves gently to extract the seeds and juice. Arrange the tomatoes, cut side up, on the prepared baking sheet. Bake the tomatoes until they are wrinkled, about 15 minutes. Remove from the oven and let cool slightly. Leave the oven on.
- Generously grease an 8-inch baking dish with the butter. Sprinkle the dish with the bread crumbs and tap out the excess.
- In a bowl, whisk together the ricotta and Parmigiano-Reggiano cheeses, eggs and 1 tsp. of the thyme. Season with salt and pepper. Stir in half of the tomatoes. Scrape the mixture into the prepared dish and smooth the top. Top with the remaining tomato halves, cut side down. Sprinkle with the remaining thyme.
- Bake until the <i>sformato</i> is set around the edges but still slightly soft in the center, about 40 minutes. Remove from the oven and let cool slightly, about 10 minutes. Run a knife around the inside edge of the dish to loosen the sides of the <i>sformato</i> and serve warm. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.