Baked ricotta with sage

Yield: 1 Servings

Measure Ingredient
1 \N Container; (48 oz.) whole-milk ricotta cheese
1 teaspoon Chopped fresh sage
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
\N \N Fried sage leaves
¼ cup Extra-virgin olive oil
6 \N Fresh sage leaves

1. Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl. Spoon in ricotta. Cover and alLow to drain in the refrigerator overnight.

2. Heat oven to 400oF. Discard liquid in bowl. Wipe out bowl. Return ricotta to bowl. Stir in chopped sage, salt and pepper. Line a 1½-quart ovenproof bowl or souffl, dish with the cheesecloth. Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl. Bake 1 hour until browned on top (ricotta will be jiggly in center). Cool cheese on rack 15 minutes.

Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 minutes. Wrap and refrigerate overnight. (Can be made ahead. Refrigerate up to 2 days.) Discard cheesecloth. Transfer ricotta to serving plate. Let stand at room temperature 1 hour before serving.

3. Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.

Add sage leaves and cook just until leaves darken, about 20 seconds. Pour oil and sage leaves on top of ricotta. Makes 8 to 10 servings.

Nutrition facts per serving: 290 calories, 22½ g total fat (13 g saturated fat), 77 mg cholesterol, 372 mg sodium, 5 g carbohydrates, 17 g protein, 316 mg calcium. Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or more, 55 g to 90 g protein, 1,000 mg calcium.

Formatted from Ladies Home Jornal by Miriam Podcameni Posvolsky NOTES : This wonderful cheese spread with chopped fresh sage couldn't be easier-just shape and bake. Prep time: 15 minutes plus chilling Baking time: 1 hour Degree of difficulty: easy Recipe by: LHJ Dec 1997

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Jan 2, 1998

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