Torta Rustica di Ricotta

Name: Torta Rustica di Ricotta (Savoury Ricotta Cake)
Yield: For 6
Cuisine: Italian
Ingredients: 3 tbsp breadcrumbs; 25 g (¾ oz) butter; 500 g (1 lb 1½ oz) very fresh ricotta cheese, preferably sheep’s-milk ricotta; 500 g (1 lb 1½ oz) very fresh ricotta cheese, preferably sheep’s-milk ricotta; 45 g (1½ oz) parmesan cheese, grated; 4 eggs, separated; 100 g (3½ oz) mixed melting cheeses, such as provolone, pecorino, scamorza, etc, cut into very small cubes; 55 g (1¾ oz) plain flour; 100 g (3½ oz) mixed melting cheeses, such as provolone, pecorino, scamorza, etc, cut into very small cubes; 100 g (3½ oz) mixed melting cheeses, such as provolone, pecorino, scamorza, etc, cut into very small cubes; salt and pepper; salt and pepper; 100 g (3½ oz) parma ham, salami, speck, etc, very finely chopped; 100 g (3½ oz) parma ham, salami, speck, etc, very finely chopped; 100 g (3½ oz) parma ham, salami, speck, etc, very finely chopped; 100 g (3½ oz) mixed melting cheeses, such as provolone, pecorino, scamorza, etc, cut into very small cubes

Savoury Ricotta Cake

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Ricotta is a wonderful vehicle for both sweet and savoury flavours. It is very convenient because it is fairly low in fat and mixes perfectly with eggs to produce a delightful and not too heavy result. My mother used to conceal any leftover salami and cheese in this savoury ricotta cake. It was our favourite!

Ingredients

25 g (¾ oz) butter
3 tbsp breadcrumbs

Europe
Italy
Mediterranean
Cake
Leftovers

Method

Preheat the oven to 200°C/400°F/gas 6. Use the butter to grease a 20 cm (8 inch) ovenproof dish and dust with the breadcrumbs.

Put the ricotta in a bowl. Beat the egg yolks with the Parmesan cheese, flour, a little salt and plenty of freshly ground black pepper. Fold this mixtu