Puddin
01-25-2009, 12:17 PM
Got this great little recipe from a site in Italy. The author lives in Trieste. Her name is Chiara.
200 grams of full fat ricotta
60 grams grated parmesan cheese
2 lg eggs
salt pepper
pinch grated nutmeg
pot of really good broth - I prefer beef!
You must 'sift' the ricotta through a fine netted sieve. Into this you then put 40 grams of the grated parm, the 2 yolks, salt and pepper and some grated nutmeg (go easy on it). Into this you then gently fold in the 2 whites beaten to peaks.
Put the ricotta stuff into tin which you have lined with oiled parchement. Smooth it flat and then put it into the oven in another bigger pan into which you have poured enough hot water to arrive half way up the sides of the ricotta in the tin. It must cook at 350° until it forms a lovely golden crust on top. At this point take it out of the oven and let it cool completely (obviously take the tin of ricotta out of the tin with hot water otherwise it will never cool).
Cut the ricotta 'pudding' into squares and put it into hot soup bowls. Onto these squares pour boiling hot broth and on top of this sprinkle the remaining parmesan...enjoy!
200 grams of full fat ricotta
60 grams grated parmesan cheese
2 lg eggs
salt pepper
pinch grated nutmeg
pot of really good broth - I prefer beef!
You must 'sift' the ricotta through a fine netted sieve. Into this you then put 40 grams of the grated parm, the 2 yolks, salt and pepper and some grated nutmeg (go easy on it). Into this you then gently fold in the 2 whites beaten to peaks.
Put the ricotta stuff into tin which you have lined with oiled parchement. Smooth it flat and then put it into the oven in another bigger pan into which you have poured enough hot water to arrive half way up the sides of the ricotta in the tin. It must cook at 350° until it forms a lovely golden crust on top. At this point take it out of the oven and let it cool completely (obviously take the tin of ricotta out of the tin with hot water otherwise it will never cool).
Cut the ricotta 'pudding' into squares and put it into hot soup bowls. Onto these squares pour boiling hot broth and on top of this sprinkle the remaining parmesan...enjoy!