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Baked Ricotta Infornata Recipe

Recipe by Pedro M. A. Neves

Baked Ricotta Infornata is a rustic Southern Italian cheese dish where fresh ricotta is seasoned with herbs and baked until the top develops a golden crust while the interior remains creamy and soft. This humble yet elegant preparation showcases the pure flavor of quality ricotta, traditionally served as an antipasto or light main course. The infornata technique—baking in a hot oven—creates an irresistible contrast of textures.

Ingredients

• 500 g fresh whole milk ricotta (about 1 lb)
• 45 ml extra virgin olive oil (3 tablespoons)
• 4 g sea salt (¾ teaspoon)
• 2 g freshly ground black pepper (½ teaspoon)
• 3 g fresh thyme leaves (1 tablespoon)
• 2 g fresh rosemary, finely chopped (1 teaspoon)
• 2 cloves garlic, thinly sliced
• 1 g dried red chili flakes (¼ teaspoon, optional)
• 30 g grated Pecorino Romano cheese (¼ cup)
• 15 ml water (1 tablespoon)

Instructions

1. Preheat your oven to 220°C (425°F). Use a ceramic or terracotta baking dish approximately 20 cm (8 inches) in diameter, or a small cast iron skillet.

2. Transfer the fresh ricotta into the baking dish, using a spatula to gently spread it into an even layer about 4 cm (1.5 inches) thick. Do not compress or break down the ricotta structure.

3. Drizzle 30 ml (2 tablespoons) of the extra virgin olive oil evenly over the ricotta surface. Sprinkle the sea salt, black pepper, fresh thyme, rosemary, and thinly sliced garlic over the top.

4. Add the red chili flakes if using, then scatter the grated Pecorino Romano cheese uniformly over the entire surface. Drizzle the remaining 15 ml (1 tablespoon) of olive oil in a thin stream across the top.

5. Add 15 ml (1 tablespoon) of water to the baking dish around the edges (not directly on the ricotta) to create steam. This prevents the ricotta from drying excessively during baking.

6. Place the baking dish in the preheated oven for 20–25 minutes, until the top is golden brown and the cheese has developed a light crust. The interior should remain soft and slightly jiggly when gently shaken.

7. Remove the baking dish from the oven using oven mitts and let it rest for 3–5 minutes before serving. This allows the ricotta to set slightly while remaining warm and creamy.

Substitutions

• For vegan preparation, substitute ricotta with crumbled firm tofu or cashew-based ricotta alternative, adjusting seasoning to taste.
• Replace Pecorino Romano with aged Asiago or Parmigiano-Reggiano for a milder, slightly different flavor profile.
• Use fresh mint, oregano, or marjoram instead of thyme and rosemary for regional Italian herb variations.
• Substitute olive oil with walnut oil for a deeper, earthier note (use 80% of the amount as walnut oil is stronger).

Tips

• Use the freshest, highest-quality ricotta available—avoid ricotta with added gums or stabilizers, as these prevent proper crust formation.
• For a crispier crust, increase oven temperature to 230°C (450°F) and reduce cooking time by 2–3 minutes, watching carefully to prevent burning.
• Serve immediately while still warm with crusty bread, grilled vegetables, or a simple arugula salad dressed with lemon juice and olive oil.
• If your ricotta is very moist, drain it in cheesecloth for 30 minutes before baking to achieve better texture contrast.

Baked Ricotta Infornata is a traditional preparation from Campania and Calabria in Southern Italy, where it represents cucina povera—resourceful peasant cooking that transforms simple, humble ingredients into memorable dishes. Historically served during religious celebrations and family gatherings, this dish exemplifies the Italian philosophy of letting quality ingredients speak for themselves without complex techniques.

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