Sformata di Ricotta The New York Times Magazine, July 18, 2004 Adapted from Italian East:Recipes from London's River Cafe Julia Reed Yield: 6 - 8 servings 2 Tbsp. butter, softened 2 oz. freshly grated Parmigiano-Reggiano cheese 10 oz. cherry tomatoes 1 large garlic clove, peeled and halved lengthwise 1 Tbsp. extra-virgin olive oil, plus extra for drizzling Salt and freshly ground pepper to taste 6 eggs 2 1/4 cups fresh ricotta 1 cup creme fraîche Preheat oven to 400o. Grease the bottom of a 2-quart baking dish with 1 Tbsp. butter; sprinkle with 2 Tbsp. Parmigiano-Reggiano. Add the tomatoes and garlic; drizzle with 1 Tbsp. olive oil and season with salt and pepper. Shake dish to coat tomatoes with cheese. Bake 15 minutes, until tomatoes are hot and start to split, shaking dish occasionally. Remove tomatoes from oven; cool in dish. Spoon tomatoes and their juices into a bowl; reserve the baking dish but do not wash it out. When baking dish is cool enough to touch, grease bottom and sides with the remaining butter. Mix the eggs and ricotta in a food processor until smooth. Add the creme fraîche and half the thyme and process until mixed. Seson with salt and pepper. Spread the ricotta mixture in the baking dish; scatter the tomatoes and their juices and remaining thyme on top. Sprinkle with remaining Parmigiano-Reggiano and drizzle with olive oil. Bake until heated through, about 20 minutes.

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