Baked Ricotta

• Vegetarian
• Gluten free

• Produce

  • 1 Chile
  • 3 Oregano, leaves

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Dairy

  • 1 Butter
  • 3 1/2 oz Parmigiano-reggiano, grated
  • 15 oz Whole-milk ricotta, fresh

Found on leitesculinaria.com

Ingredients

• Butter for the baking dish
• 15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
• 2 large eggs
• 3 1/2 ounces Parmigiano-Reggiano, grated
• A few oregano leaves, finely chopped (optional)
• 1 chile, seeded and thinly sliced (optional)
• Salt and freshly ground black pepper, to taste

Directions

• 1. Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.2. Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is.3. Let cool slightly prior to serving straight from the baking dish by the generous spoonful. (Okay, so you can serve the dip hot, but honestly, it’s quite a lot better when allowed to cool somewhat.)