Bay (Or Rosemary) Scented Ricotta Infornata
- 1 pound Fresh Whole Milk Ricotta Cheese (preferably homemade and with some heavy cream added to the whole milk- 1 cup cream to 4 cups milk)
- Fresh Bay Leaves or Rosemary, enough to cover the bottom of a small baking dish
- Coarse Salt
- Freshly Ground Black Pepper, optional
- Extra Virgin Olive Oil, enough to oil a small baking dish and coat the cheese
- Taste the ricotta, add a little salt if needed. Strain the ricotta in a mesh strainer in the refrigerator for 24-36 hours. The strainer is going to mold the cheese so use one that will give the depth of the strained cheese about 1.5-2 inches. A firm, dry ricotta is desired.
- Pre-heat over to 350 degrees.rnGenerously oil the bottom and sides of a shallow baking dish that is slightly larger than the diameter of the mesh strainer.rnLine the baking dish with either the fresh bay leaves or rosemary.rnUnmold the ricotta into the baking dish (invert the strainer onto the baking dish).rnOil the cheese and sprinkle the top generously with coarse salt, and pepper (if desired)
- Bake for 1-1.5 hours until very nicely browned.rnCool on a wire rack. Unmold after cooling.
ricotta cheese, rosemary, salt, freshly ground black pepper, extra virgin
Taken from food52.com/recipes/22690-bay-or-rosemary-scented-ricotta-infornata (may not work)