butter, for the baking dish
15 ounces whole-milk ricotta, fresh
2 eggs
3.5 ounces Parmigiano-Reggiano, grated
½ tsp oregano
2 tsp hot red peppers, chopped
salt
1 loaf italian bread
Preheat the oven to 400°F Butter a 2-cup baking dish. Step 2 Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish. Step 3 Serve hot, or cooled with rustic chipsbread,pita chips or veggie crudités.
15 ounces whole-milk ricotta, fresh
2 eggs
3.5 ounces Parmigiano-Reggiano, grated
½ tsp oregano
2 tsp hot red peppers, chopped
salt
1 loaf italian bread
Preheat the oven to 400°F Butter a 2-cup baking dish. Step 2 Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish. Step 3 Serve hot, or cooled with rustic chipsbread,pita chips or veggie crudités.
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