Ricotta Torta With Herbs

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.