INGREDIENTS

INSTRUCTIONS

1. Line large sieve with double layer of cheesecloth, letting excess hang
over side; place over medium bowl. Spoon in ricotta. Cover and alLow to
drain in the refrigerator overnight.
2. Heat oven to 400oF. Discard liquid in bowl. Wipe out bowl. Return
ricotta to bowl. Stir in chopped sage, salt and pepper. Line a 1 1/2-quart
ovenproof bowl or souffl, dish with the cheesecloth. Spoon ricotta into
bowl, letting cheesecloth overhang edge of bowl. Bake 1 hour until browned
on top (ricotta will be jiggly in center). Cool cheese on rack 15 minutes.
Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30
minutes. Wrap and refrigerate overnight. (Can be made ahead. Refrigerate up
to 2 days.) Discard cheesecloth. Transfer ricotta to serving plate. Let
stand at room temperature 1 hour before serving.
3. Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.
Add sage leaves and cook just until leaves darken, about 20 seconds. Pour
oil and sage leaves on top of ricotta. Makes 8 to 10 servings.
Nutrition facts per serving: 290 calories, 22.5 g total fat (13 g saturated
fat), 77 mg cholesterol, 372 mg sodium, 5 g carbohydrates, 17 g protein,
316 mg calcium. Nutritional daily goals: 2,000 (2,500 for men) calories, 60
g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or
less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g
carbohydrates or more, 55 g to 90 g protein, 1,000 mg calcium.
Formatted from Ladies Home Jornal by Miriam Podcameni Posvolsky
NOTES : This wonderful cheese spread with chopped fresh sage couldn't be
easier-just shape and bake. Prep time: 15 minutes plus chilling Baking
time: 1 hour Degree of difficulty: easy
Recipe by: LHJ   Dec 1997
Posted to EAT-L Digest  by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Jan 2, 1998

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