Baked Ricotta With Italian Parsley Salad

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 (15 ounce) containers whole milk ricotta cheese
• 1/3 cup freshly grated parmigiano-reggiano cheese
• salt & freshly ground black pepper
• 2 eggs
• 6 cups loosely packed italian parsley, stem removed
• 1/2 pint cherry tomatoes, halved
• 1/2 pint golden cherry tomatoes, halved
• 1/2 small red onion, cut into paper-thin slices
• 1 small garlic clove, minced
• 2 1/2 tablespoons red wine vinegar, more as needed
• salt & freshly ground black pepper

Recipe

• 1 put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. refrigerate for several hours or overnight.
• 2 ricotta pie:
• 3 preheat the oven to 375°. butter a 10-in pie pan. in a large bowl, stir together the ricotta and parmigiano-reggiano. season to taste with salt and pepper. stir in the eggs, beating well. transfer the mixture to a prepared pan spreading it evenly. bake in the upper third of the oven until puffed and lightly brown-55 minutes. let cool, then unmold onto a cutting board.
• 4 parsley salad:.
• 5 in a large bowl, combine all the ingredients. toss well. taste and season according to personal preference. serve immediately or let stand for up to 1 hour, tossing occasionally.
• 6 cut the ricotta into 8 wedges and place on individual plates. accompany each serving with some of the parsley salad.