Wednesday, March 19, 2008

Ricotta Custard with Tomato Gravy - A little bit of heaven

I can't believe I found this recipe online. I had this custard in Florence at a restaurant called Cibreo. This was no discovery, this place is very established and incredible. Everything we had seemed so simple, as far as ingredients go, but the tastes were very complex. Make this ricotta custard, you won't regret it.
Cibreo's Ricotta Sformata

1 pound ricotta
3 large eggs
1 1/2 cups grated parmesan cheese
nutmeg
3/4 cup extra virgin olive oil
salt
Chopped herbs
( in cibreo’s cookbook it is made with additional 2 kg of spinach, washed cooked down and finely minced)

Butter an 8x8 pan. Preheat oven to 350 degrees.
Mix all the ingredients above and pour into buttered pan.
Bake uncovered at 350 till a film forms on top, about 5 minutes.
Cover with foil and finish baking for 30 - 40 minutes.
It is like a quiche,when the knife comes out clean it is done!

This is like heaven in your mouth! Truly wonderful. It is also amazing with the spinach. You can serve it with additional grated parmesan and a little spoonful of fresh pesto or with the following tomato gravy. I also served it with sautéed artichokes. You can see the tomatoes cooking in the background.


3 comments:

Danielle said...

This is such a unique recipe! I can't wait to try it with homemade ricotta. Thanks for sharing!

Heather said...

Thanks for your note, I do hope you try it.
I should have mentioned that when you have left overs you can layer the Sformata in a baking dish and smother with a good tomato sauce or roasted tomatoes, reheat for 20 minutes at 350 and serve. It is wonderful with a piece of meat like a pot roast.

michele said...

This looks delicious. Did you intend to post the tomato sauce recipe as well (you refer to :the tomato gravy below")? Please do!