Serves: 8
Total Calories: 1,442

No-stick spray oil
1 cup finely grated imported Parmesan cheese (about 4 ounces)
2 pounds ricotta cheese, preferably whole milk
1 teaspoon minced garlic, fresh or jarred organic
3 tablespoons Basil Pesto, homemade or jarred
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch cayenne pepper
1 tablespoon white wine vinegar
4 eggs, large or extra-large

Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese.

Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 1,442
Calories from Fat: 448

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