Dan Klugers Homemade Ricotta with Baked Eggs and Tomato Sauce Recipe
Ingredients
- For the Ricotta: (see note above)
- 3 cups whole milk
- 1 1/2 cups heavy cream
- kosher salt
- 1 1/2 tablespoons lemon juice or distilled white vinegar
- For the Tomato Sauce:
- 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
- To Assemble:
- 4 eggs
- 1 ounce grated parmesan cheese (about 1 cup)
- 2 teaspoons red chili flakes
- Coarse sea salt and freshly ground black pepper
Instructions
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