Този деликатен торта прави прекрасно ястие на обяд. Сервира се с нашата топла боб, Snap грах, и домати салата, тя е идеална за една пролетна вечеря. За да изцедите сиренето ricotta, поставете го в фино сито, облицовано с тензух, и поставете ситото върху дълбока купа; нека остане поне един час при стайна температура.
This delicate cake makes a wonderful lunch dish. Served with our warm bean, snap pea, and tomato salad, it is perfect for a spring dinner. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth and set the sieve over a deep bowl; let stand at room temperature for at least one hour. Source: Martha Stewart Living, May 2003. Makes 1 7-inch cake. Ingredients: 2 to 3 tablespoons fine breadcrumbs, preferably homemade; 3 large eggs; 1/4 cup chopped flat-leaf parsley; 1 tablespoon chopped fresh marjoram; 1 tablespoon chopped fresh mint; 2 tablespoons finely grated lemon zest; 2 pounds part-skim ricotta, drained; 3/4 teaspoon coarse salt; Freshly ground pepper; Vegetable cooking spray. Instructions: 1. Preheat oven to 400 degrees, with racks in center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with breadcrumbs, shaking out excess. 2. In a medium bowl, whisk together eggs, parsley, marjoram, mint, and lemon zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan. 3. Bake until top is deeply golden brown and firm to the touch, about 1 hour. 4. Place pan on a plate to catch any juices. Let stand until cake pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.
27.04.2023 @ 16:58
This delicate cake makes a wonderful lunch dish. Served with our warm bean, snap pea, and tomato salad, it is perfect for a spring dinner. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth and set the sieve over a deep bowl; let stand at room temperature for at least one hour. Source: Martha Stewart Living, May 2003. Makes 1 7-inch cake. Ingredients: 2 to 3 tablespoons fine breadcrumbs, preferably homemade; 3 large eggs; 1/4 cup chopped flat-leaf parsley; 1 tablespoon chopped fresh marjoram; 1 tablespoon chopped fresh mint; 2 tablespoons finely grated lemon zest; 2 pounds part-skim ricotta, drained; 3/4 teaspoon coarse salt; Freshly ground pepper; Vegetable cooking spray. Instructions: 1. Preheat oven to 400 degrees, with racks in center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with breadcrumbs, shaking out excess. 2. In a medium bowl, whisk together eggs, parsley, marjoram, mint, and lemon zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan. 3. Bake until top is deeply golden brown and firm to the touch, about 1 hour. 4. Place pan on a plate to catch any juices. Let stand until cake pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.