This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (page 173), it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.

　　

Ingredients

Makes 1 7-inch torta; serves 4

　　Vegetable oil cooking spray

　　2 to 3 tablespoons fine bread crumbs, preferably homemade

　　3 large eggs

　　1/4 cup chopped fresh flat-leaf parsley

　　1 tablespoon chopped fresh marjoram

　　1 tablespoon chopped fresh mint

　　2 teaspoons finely grated lemon zest

　　2 pounds part-skim ricotta, drained

　　3/4 teaspoon coarse salt

　　Freshly ground pepper

　　

Step 1

Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.

　　

Step 2

In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.

　　

Step 3

Bake until the top is deep golden brown and firm to the touch, about 1 hour.

　　

Step 4

Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.

　　

FIT TO EAT RECIPE

Step 5

(Per serving)

　　

Step 6

Calories: 369

　　

Step 7

Fat: 21g

　　

Step 8

Cholesterol: 211mg

　　

Step 9

Carbohydrate: 14g

　　

Step 10

Sodium: 697mg

　　

Step 11

Protein: 30g

　　

Step 12

Fiber: 0g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.