The Barefoot Contessa can’t get enough of this baked ricotta recipe from chef Missy Robbins.
Ina has graciously shared so many of her cooking secrets with us, frommaking better soupsto aversatile vinaigrette.
The recipe can also be found in Robbins' cookbook,Breakfast, Lunch, Dinner…Life!
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Recipes and Adventures from My Home Kitchen.
Robbins recommends serving it with wedges of nectarines, plums or peaches.
Since ricotta is the star of the recipe, picking out the right kind is the secret to success.
“The most important thing about this recipe is buying the right ricotta,” says Robbins.
“Do not buy the regular grocery store variety.
It is generally watery and doesn’t have enough fat content to get the creaminess you’re after.
Yep, “good” ricotta.
We think Ina would agree!
And we’re loving this versatile, elegant recipe year after year.
All that’s missing is a great glass ofsparkling wineto sip alongside!
