This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (page 173), it is perfect for a springtime supper. 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 least 1 hour at room temperature.
Recipe information
Yield
Makes 1 7-inch torta; serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
Step 2
In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
Step 3
Bake until the top is deep golden brown and firm to the touch, about 1 hour.
Step 4
Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
FIT TO EAT RECIPE
Step 5
(Per serving)
Step 6
Calories: 369
Step 7
Fat: 21g
Step 8
Cholesterol: 211mg
Step 9
Carbohydrate: 14g
Step 10
Sodium: 697mg
Step 11
Protein: 30g
Step 12
Fiber: 0g
