Sformata di Ricotta Recipe (2024)

Table of Contents
Ratings Private Notes Cooking Notes

Ratings

4

out of 5

198

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Nisa

It clearly says, Featured in: Food; Italian For Beginners. Adapted from "Italian Easy:Recipes from London's River Cafe"

Dana Reinhardt

This recipe is from the River Cafe Easy Cookbook. I worked at the Cafe and made this many times. Please make sure to credit the creator when "borrowing" material.

JP

I thought this was good, but not super fantastic. It's a great presentation, but felt like I needed more tomatoes and more "flavor". The ricotta is very very mild. I would make it again with more tomatoes, more thyme, and probably add another herb to the mix.

Shauna Stokely

This was easy and my two-year old approved, as did my husband and I. The ricotta cheese made it a firmer egg dish compared to a frittata. I did sneak in some extra vegetables by adding zucchini chunks (I roasted them alongside the tomatoes) and that was good. I also used sour cream instead of creme fraiche because that was what I happened to have on hand. I also did not use the food processor to mix it and doing it by hand was just fine, I think.

Echo35

This recipe was included in a piece by Julia Reed about the first time she went to River Cafe:https://www.nytimes.com/2004/07/18/magazine/food-italian-for-beginners.html?searchResultPosition=1She does credit the restaurant, Ruth Rogers and Rose Gray. The new Times Cooking site doesn't always include links to the stories that precede the recipes.

Mary

This had a wonderful delicate flavor. Usually I play fast and loose with recipes, but this time I followed it almost exactly (except that I had pecorino rather than parm in the fridge). I did the step of removing the tomatoes & juice from the baking dish before adding the egg-cheese mixture, but it seemed unnecessary. When I added the tomatoes back in they sank to the bottom anyway. Great leftovers the next day.

nicole b.

A grating of nutmeg adds that extra little punch to the blandness of the ricotta. Not so much that you can really taste it- just in the background.

SU

Perfect brunch party dish, have been serving this for years and always get compliments. I use a blender to mix the egg/cheese mixture so clean up is a breeze. I do find that I need to extend the cooking time quite a bit for the eggs to set properly. Add more garlic/thyme for stronger flavor.

L. Likely

Loved this—used basil instead of thyme. And it was perfect for COVID entertaining; had friends over for outside co*cktails and baked it in two separate gratin dishes. Served with baguette and it was a perfect nosh.

Smtrutt

Needs much more baking time.Sour cream works

Cynthia

This is very good. Best when well browned. Cooking in a clear glass dish helps in judging when to take it out of the oven.

terry b

20 minute baking time is IMO not nearly enough. Here, at 5000 feet it requires about 45 minutes. At 20, the center is a soup of tomato juice and uncooked egg.Might be the altitude, might also be that I use fresh tomatoes from my garden (hence juicier) but based on experience, allow more baking time.The end result is worth the wait.

terry b

20 minute baking time is IMO not nearly enough. Here, at 5000 feet it requires about 45 minutes. At 20, the center is a soup of tomato juice and uncooked egg.Might be the altitude, might also be that I use fresh tomatoes from my garden (hence juicier) but based on experience, allow more baking time.The end result is worth the wait.

dimmerswitch

Dee-luscious! Also foolproof to make. *Per recipe for technique and using 8x8 Emile Henry baker for the vessel. *Small ingredient adjustments: a) 2C ricotta instead of 2 1/4C since that's what was on hand, b) ditto 4 eggs (X lg) instead of 6. *Recipe specifies 20 min final bake time but took about 35 to get to perfectly set. *Delicious warm or room temp so good on buffet table.*Next time I'll try 12 oz cherry toms instead of 10 oz and full fat Greek yogurt instead of creme fraiche.

terry b

Same experience with the baking time, here at a mile high, more like 45 minutes (but then a soft-boiled egg takes 7 and not 3.)

Beth L

Used Mexican crema instead of creme fraiche and it worked out well! Great way to enjoy some homegrown cherry tomatoes

Cynthia

This is very good. Best when well browned. Cooking in a clear glass dish helps in judging when to take it out of the oven.

L. Likely

Loved this—used basil instead of thyme. And it was perfect for COVID entertaining; had friends over for outside co*cktails and baked it in two separate gratin dishes. Served with baguette and it was a perfect nosh.

nicole b.

A grating of nutmeg adds that extra little punch to the blandness of the ricotta. Not so much that you can really taste it- just in the background.

Shauna Stokely

This was easy and my two-year old approved, as did my husband and I. The ricotta cheese made it a firmer egg dish compared to a frittata. I did sneak in some extra vegetables by adding zucchini chunks (I roasted them alongside the tomatoes) and that was good. I also used sour cream instead of creme fraiche because that was what I happened to have on hand. I also did not use the food processor to mix it and doing it by hand was just fine, I think.

Esra

The taste and texture of final product is not reflecting the good ingredients you use in this recipe. A "no go" for me at least...

Mary

This had a wonderful delicate flavor. Usually I play fast and loose with recipes, but this time I followed it almost exactly (except that I had pecorino rather than parm in the fridge). I did the step of removing the tomatoes & juice from the baking dish before adding the egg-cheese mixture, but it seemed unnecessary. When I added the tomatoes back in they sank to the bottom anyway. Great leftovers the next day.

Penny

Good flavor. Too watery.

SU

Perfect brunch party dish, have been serving this for years and always get compliments. I use a blender to mix the egg/cheese mixture so clean up is a breeze. I do find that I need to extend the cooking time quite a bit for the eggs to set properly. Add more garlic/thyme for stronger flavor.

Smtrutt

Needs much more baking time.Sour cream works

Eric Rector

We make this all the "thyme" in the late summer when it's easy to get plenty of herbs and SUNGOLD cherry tomatoes; no lack of flavor there! Easy and excellent meal with a simple garden salad.

Dee

There is a similar recipe in the williams sonoma Italian cookbook that is lighter

Dana Reinhardt

This recipe is from the River Cafe Easy Cookbook. I worked at the Cafe and made this many times. Please make sure to credit the creator when "borrowing" material.

EVE

Hi Dana, I read your comment, and I am curious about the River Café Easy Cookbook. I looked it up on Amazon, and there are several of them. I was thinking it might be a good addition to my collection, but don't know which one to choose. Can you help me with that? Which one had this recipe, or is the best?

Thank you
Eve

em

looks great, how it is served? Thanks

KW

Eve: not Dana, but agree with her. The late Rose Gray and Ruth Rogers published wonderful River Cafe and Italian cookbooks, in British (metric measures, some terms) and Other, confusingly with different titles. A similar recipe is on p104 in "Italian Easy Recipes from the London River Cafe" (Clarkson Potter 2004, NY) and "River Cafe Cook Book Easy" (Ebury Press 2003, London). I accidentally bought both. This recipe here has clearer directions and a small ingredient change.

Private notes are only visible to you.

Sformata di Ricotta Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Ms. Lucile Johns

Last Updated:

Views: 6118

Rating: 4 / 5 (61 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Ms. Lucile Johns

Birthday: 1999-11-16

Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557

Phone: +59115435987187

Job: Education Supervisor

Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening

Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.