Recipe - Baked Ricotta With Sage

1 Container; (48 oz.)
wholemilk ricotta cheese
1 teaspoon Chopped fresh sage
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
Fried sage leaves
One fourth cup Extravirgin olive oil
6 Fresh sage leaves

1. Line large sieve with double layer of cheesecloth, letting excess hang
over side; place over medium bowl. Spoon in ricotta. Cover and alLow to
drain in the refrigerator overnight.

2. Heat oven to 400oF. Discard liquid in bowl. Wipe out bowl. Return
ricotta to bowl. Stir in chopped sage, salt and pepper. Line a 1 1/2quart
ovenproof bowl or souffl, dish with the cheesecloth. Spoon ricotta into
bowl, letting cheesecloth overhang edge of bowl. Bake 1 hour until browned
on top (ricotta will be jiggly in center). Cool cheese on rack 15 minutes.
Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30
minutes. Wrap and refrigerate overnight. (Can be made ahead. Refrigerate up
to 2 days.) Discard cheesecloth. Transfer ricotta to serving plate. Let
stand at room temperature 1 hour before serving.

3. Make Fried Sage Leaves: Heat oil in small skillet over mediumhigh heat.
Add sage leaves and cook just until leaves darken, about 20 seconds. Pour
oil and sage leaves on top of ricotta. Makes 8 to 10 servings.

Nutrition facts per serving: 290 calories, 22.5 g total fat (13 g saturated
fat), 77 mg cholesterol, 372 mg sodium, 5 g carbohydrates, 17 g protein,
316 mg calcium. Nutritional daily goals: 2,000 (2,500 for men) calories, 60
g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or
less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g
carbohydrates or more, 55 g to 90 g protein, 1,000 mg calcium.

Formatted from Ladies Home Jornal by Miriam Podcameni Posvolsky

NOTES : This wonderful cheese spread with chopped fresh sage couldn't be
easierjust shape and bake. Prep time: 15 minutes plus chilling Baking
time: 1 hour Degree of difficulty: easy
Recipe by: LHJ Dec 1997

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Jan 2, 1998