Baked Ricotta with Rosemary and Lemon

Page 59

Cuisine: Italian | Course Type: Appetizers

(1 review)

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Recipe Reviews

I have never given a zero to a recipe at this site, but this was just awful. I definitely play around with recipes when I don't have the necessary ingredients ... but I didn't play around with this at all. Maybe the problem was the "high-quality ricotta" called for in the recipe. I just used a whole-milk ricotta from the grocery store.

I have a couple of recipes for baked ricotta around that I've been wanting to try and I think I'll pull them out to see if the reason I didn't like this one is because the recipe is bad or because it's just not a dish I enjoy no matter how well made.

PS -- Mulling this over, I wonder if draining this ricotta for an hour or so in cheesecloth might have helped. And cutting the amount of lemon zest.

(edited 21st October 2011) (4) comment (1) useful  

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