Baked Ricotta

In which I attempt to create Sicilian street food from Stanley Tucci’s series “Searching for Italy:” baked ricotta, or ricotta al forno, or tricotta.

Baked Ricotta - Ricotta al Forno - Tricotta

Strain ricotta for an hour or two at room temperature to drain excess liquid whey and to dry out ricotta. Once seasoned, bake at 350F/175C for 60 minutes.

If using a muffin tin, use about 3-4 tbsp of ricotta per muffin liner. Add about 1 tsp of herbs or lemon zest, stirring in and sprinkling on top.

For orange marmalade and pistachio, us about 1 tsp of marmalade to brush on top, then sprinkle with 1/2 tsp crushed pistachio.

To bake on a tray, use 24 oz of ricotta on a 4x8 tray.