Скачать или смотреть Baked Ricotta with Chives | STAUB Cast Iron Recipes | Julia Sullivan from Henrietta Red

In this video you will see a demo of how to make rich and creamy baked ricotta in STAUB cast iron cookware. This luscious dip makes a delicious appetizer for a party.

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Baked Ricotta With Chives From Julia Sullivan of Henrietta Red
Makes 4 to 6 Servings

At Julia Sullivan's Nashville restaurant, Henrietta Red, the hometown chef focuses on fresh, simple ingredients. In this recipe, ricotta, eggs, and Parmesan are blended and baked together for a gooey, yet gourmet, cheese dip. Inspired by the low-country hospitality that welcomes each customer, this recipe works equally well as an appetizer at a cocktail party or as a side dish with dinner.

1 Quart Whole Milk Ricotta
4 Large Eggs, Lightly Beaten
1 Cup Grated Parmesan Cheese
2 Tablespoons Chopped Fresh Chives
Pinch of Kosher Salt and Freshly Ground Black Pepper
2 Tablespoons Olive Oil
1⁄2 Cup Chopped Fresh Flat-Leaf Parsley (Optional)
2 Teaspoons Flaky Sea Salt

For Serving
Toasted Crusty Sourdough Bread
Radishes

Preheat the oven to 425°F.

In a medium bowl, fold together the ricotta, eggs, Parmesan cheese, chives, kosher salt, and pepper.

Pour the ricotta mixture into a petite French oven and bake for 55 to 60 minutes, until the top is golden brown and the edges are bubbling. Let rest for 5 minutes, then drizzle with the oil and sprinkle with the parsley and flaky sea salt. Serve immediately with bread and radishes.