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Ricotta Sformata

I ate this as a first course last summer at Cibreo in Florence. It was their potato-ricotta version. Judy posted a recipe for me on her blog, Under a Tuscan Stove. I served it to our guests last night for a first course, garnished with some pesto, parmesan and sage.


Cibreo Sformata

500 grams / 1 pound ricotta
3 large eggs
150 grams / 1 1/2 cups grated parmesan cheese
150 grams/ 3/4 cup extra virgin olive oil

( in cibreo’s cookbook it is made with additional 2 kg of spinach, washed cooked down and finely minced) Now it is made with mashed potatoes. I have made it like the appetizer version which is with chopped herbs
Butter a pan, the batter makes either the flatter appetizer one or the higher “flan” first course. Either an 8x8 or a rectangular loaf pan.
Bake uncovered at 350 to let form a film on top about 5 minutes.
Cover with foil and finish baking for 40 minutes for the higher one.
It is like a quiche,when the knife comes out clean it is done!

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