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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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In 'The Complete Italian Vegetarian Cookbook' Ingredients:
1 tablespoon unsalted butter |
1/4 cup plain breadcrumbs |
4 cups ricotta cheese |
1/2 cup freshly grated parmigiano-reggiano cheese |
3 large eggs, separated |
1/4 cup minced fresh parsley |
2 teaspoons minced fresh sage |
1 teaspoon minced fresh rosemary |
salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 375°.
2. Butter a 9-inch springform pan; sprinkle the bread crumbs into the butter pan.
3. Working over the sink, turn the pan to distribute the crumbs around the bottom and sides; shake out the excess crumbs.
4. In a big bowl, combine the ricotta, Parmigiano-Reggiano cheese, the egg yolks, parsley, sage, rosemary, salt, and pepper to taste.
5. Use a spatula to incorporate the ingredients evenly.
6. In another bowl, which is completely free of grease, beat the egg whites until they hold stiff peaks.
7. Fold the beaten whites into the cheese mixture; scrape mixture into the prepared pan, leveling the top with the spatula.
8. Bake until the top of the torta is firm to the touch and golden brown, about 1 hour.
9. Cool to room temperature on a rack; remove the sides of the pan and cut the torta into wedges.
10. Serve a wedge along with a substantial salad for a nice lunch or light dinner.
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