Ricotta Cheese Torta

Name: Ricotta Cheese Torta
Yield: Makes 1 7-inch torta; serves 4
Ingredients: Vegetable oil cooking spray; 2 to 3 tablespoons fine bread crumbs, preferably homemade; 3 large eggs; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh marjoram; 1 tablespoon chopped fresh mint; 2 teaspoons finely grated lemon zest; 2 pounds part-skim ricotta, drained; 3/4 teaspoon coarse salt; Freshly ground pepper

January 26, 2012

This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (page 173), it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.

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