Homemade Ricotta with Baked Eggs and Tomato Sauce
- 3 cups whole milk
- 1 1/2 cups heavy cream
- kosher salt
- 1 1/2 tablespoons lemon juice or distilled white vinegar
- 1 (28-ounce) can whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
- ¼ cup extra virgin olive oil, plus extra for drizzling
- 4 medium cloves garlic, minced (about 1 1/2 tablespoons)
- 1 small onion, finely diced (about 1/2 cup)
- 2 sprigs fresh basil, plus more for garnish
- 4 eggs
- 1 ounce grated parmesan cheese (about 1 cup)
- 2 teaspoons red chili flakes
- Coarse sea salt and freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (2 sprigs)
- Garlic (4 medium cloves)
- Onion, finely diced (about 1/2 cup), small (1)
- Red chili flakes (2 teaspoons)
- Tomatoes, whole (1 (28-ounce) can)
- Condiments
- Lemon juice or distilled white vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (1/4 cup)
- Sea salt and freshly ground black pepper, Coarse (1)
- Dairy
- Heavy cream (1 1/2 cups)
- Parmesan cheese, grated (1 ounce)
- Whole milk (3 cups)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 3, 2012 (9 months ago).
56 people saved this recipe.
