Baked Ricotta With Italian Parsley Salad

• BAKED RICOTTA
• 2 (15 ounce) containers whole milk ricotta cheese
• 1/3 cup freshly grated parmigiano-reggiano cheese
• salt & freshly ground black pepper
• 2 eggs
• PARSLEY SALAD
• 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

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 375u0b0. 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.

ricotta, containers, freshly grated parmigiano, salt, eggs, parsley salad, italian parsley, cherry tomatoes, golden cherry tomatoes, red onion, garlic, red wine vinegar, salt

Taken from www.food.com/recipe/baked-ricotta-with-italian-parsley-salad-239924 (may not work)