Categories: Eggs, Italian, Main Dish, Quiche, Vegetarian
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup plain breadcrumbs
- 4 cups ricotta cheese
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 3 large eggs , separated
- 1/4 cup minced fresh parsley
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh rosemary
- salt
- fresh ground black pepper
Directions
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Preheat oven to 375°.
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Butter a 9-inch springform pan; sprinkle the bread crumbs into the butter pan.
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Working over the sink, turn the pan to distribute the crumbs around the bottom and sides; shake out the excess crumbs.
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In a big bowl, combine the ricotta, Parmigiano-Reggiano cheese, the egg yolks, parsley, sage, rosemary, salt, and pepper to taste.
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Use a spatula to incorporate the ingredients evenly.
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In another bowl, which is completely free of grease, beat the egg whites until they hold stiff peaks.
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Fold the beaten whites into the cheese mixture; scrape mixture into the prepared pan, leveling the top with the spatula.
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Bake until the top of the torta is firm to the touch and golden brown, about 1 hour.
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Cool to room temperature on a rack; remove the sides of the pan and cut the torta into wedges.
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Serve a wedge along with a substantial salad for a nice lunch or light dinner.