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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°. | 2. Butter a 9-inch springform pan; sprinkle the bread crumbs into the butter pan. | 3. Working over the sink, turn the pan to distribute the crumbs around the bottom and sides; shake out the excess crumbs. | 4. In a big bowl, combine the ricotta, Parmigiano-Reggiano cheese, the egg yolks, parsley, sage, rosemary, salt, and pepper to taste. | 5. Use a spatula to incorporate the ingredients evenly. | 6. In another bowl, which is completely free of grease, beat the egg whites until they hold stiff peaks. | 7. Fold the beaten whites into the cheese mixture; scrape mixture into the prepared pan, leveling the top with the spatula. | 8. Bake until the top of the torta is firm to the touch and golden brown, about 1 hour. | 9. Cool to room temperature on a rack; remove the sides of the pan and cut the torta into wedges. | 10. Serve a wedge along with a substantial salad for a nice lunch or light dinner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
breadcrumb	1/4	cup		-	-	-	-
ricotta cheese	4	cups		1726.08	30.1568	111.6992	128.7616
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
sage	2	teaspoons	minced	-	-	-	-
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.