Tortino di Pecorino-Second Try

By CheeseDiva

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Ingredients

8 large eggs -- use yolks
1 cup finely grated Parmigiano- Reggiano cheese - use Aged Pecorino
2 cups heavy cream
1 1/2 cups sheep's milk ricotta cheese
1 teaspoon Aleppo or Cayenne pepper
Coarse salt, to taste
Freshly ground black pepper, to taste
Very thinly sliced pears -- drizzle with EVOO

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Prepare dishes: brush w/ EVOO. Dust with grated Pecorino.

Heat oven to 350 degrees.

In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream, ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and black pepper. Whisk until well combined.

Pour into prepared baking dishes. Spread evenly; cover with foil. Pull a rack out of the oven, and set a roasting pan on top; fill pan with 2 inches warm water. Place baking dish in roasting pan; slide rack back into oven. Bake 40 minutes. Uncover; continue baking until set, about 20 minutes.

Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm.