Baked ricotta or infornata ricotta is a delicious variant of fresh ricotta.
The baked ricotta or infornata ricotta is a Sicilian recipe that can be enjoyed at agritourisms or purchased at the cheese counter in aged versions.
Or prepare it at home given the extreme ease!
The taste of baked ricotta or infornata ricotta is very delicate and the aroma is almost smoky, and you can flavor it with herbs and spices to taste.
I serve it sliced or cut into chunks.
It’s preferable to use ricotta that’s 1-2 days old: for the lower water content and greater firmness; for this reason, baked ricotta or infornata ricotta is also classified as a recycling recipe.
If you can find them, you can use mini ricottas of smaller size and weight; bake them whole, as they are very charming for a buffet and special occasions.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- cow's milk ricotta (1-2 days old)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- 1 Baking tray 10×11 inches
- Parchment paper
Preparation
It’s preferable to use ricotta that’s 1-2 days old: for the lower water content and greater firmness; for this reason, baked ricotta or infornata ricotta is also classified as a recycling recipe.
Drain the ricotta well and cut a thick horizontal slice per person or one for two people [weight according to dietary plan].
If you can find them, you can use mini ricottas of smaller size and weight; bake them whole.
Line a baking tray with a sheet of parchment paper.
Place the ricotta on the tray.
Season the ricotta with a pinch of salt and grind the pepper.Bake at 350°F for an hour in a convection oven, until it reaches a golden color.
! tip “zero sugar” style
You can use the hour of cooking the ricotta to bake other oven dishes like oven-baked gratin vegetables and autumn gratin vegetables to optimize electricity consumption.
Your baked ricotta or infornata ricotta is ready.
Enjoy your meal!
Variants
The variations and customizations of this savory recipe are numerous, so, in addition to seasoning the ricotta with a pinch of salt and grinding the pepper, you can add:
• herbs [bay leaf, basil, chives, marjoram, mint, oregano, parsley, rosemary, sage, thyme];
• spices [cinnamon, turmeric, nutmeg, saffron];
• chopped nuts [almonds, hazelnuts, walnuts, pistachios];
• dried orange and/or lemon peel powder;
to taste.
Try also…
• seasoned ricotta;
• breaded baked ricotta.
FAQ (Questions and Answers)
Is ricotta a low-fat cheese?
Cheeses should be consumed no more than twice a week, in small quantities, and fresh cheeses like ricotta are preferable.
In the Accu-Check diet meter you can find the CHO count per portion:
• average portion of 5.3 oz of ricotta → CHO 5.2 g;
– Calories 219;
– proteins 10.5 g;
– fats 13 g.
