Baked Ricotta with Pistachios Recipe

Ingredients

Butter, for greasing the baking dish
1 pound fresh ricotta cheese, homemade or store-bought, drained
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup Italian pistachios, toasted and finely chopped
1 large free-range organic egg, beaten
2 tablespoons fresh thyme leaves
1 tablespoon grated lemon zest
Salt and pepper
Freshly grated nutmeg

Preparation

Step 1

Preheat the oven to 350°F. Butter a large ramekin or small soufflé dish. Line the sides with doubled parchment paper to give the dish a 2- to 3-inch collar. In a bowl, stir the ricotta, Parm, pistachios, egg, thyme, lemon zest, salt, pepper and a few grates of nutmeg. Scrape into the ramekin, set it on a baking sheet, and bake until just set, about 45 minutes. Let cool for 30 minutes or so. Remove the parchment paper collar and turn out the baked ricotta onto a serving dish. - See more at: