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Italian · Main dishes
Ricotta Eggs
ЗА
Завтраки. Рецепты. Каши и пудинги, яичницы и омлеты, суфле, сырники и запеканки, вафли, блины, оладь
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An exquisite restaurant-style dish of baked ricotta featuring a tender yolk and aromatic Parmesan.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Spread the ricotta in a 1-cm thick layer on a kitchen towel and leave in the refrigerator overnight to dry out.
2
Heat oil in a saucepan to 64°C, then gently add the egg yolks.
3
Cook for 1 hour, then leave to cool in the oil.
4
Season the dried ricotta with salt and nutmeg, and drizzle with a small amount of olive oil.
5
Grease 4-cm baking ramekins with oil and place the ricotta in them, leaving a well in the center for the egg yolks.
6
Place a yolk into each ramekin and sprinkle with Parmesan.
7
Bake for 4 minutes at 200°C.
8
Serve with asparagus.
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