Sformata di Ricotta Recipe (2024)

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

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.

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.

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.

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.

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.

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.

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.

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.

Needs much more baking time.Sour cream works

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.

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.

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.

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.

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

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.

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.

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.

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.

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...

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.

Good flavor. Too watery.

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.

Needs much more baking time.Sour cream works

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.

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

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.