8 oz. Toasted breadcrumbs
1 /4 lb. Butter, melted
10” Springform pan
Preheat oven to 350° F.
3 lb. Fresh ricotta, drain if needed
1 lb. Mascarpone
1 t. Table salt
6 - 8 grinds fresh white pepper
10 – 20 Fresh basil leaves, chopped
1/ 4 t. Dried oregano, rubbed between the palms of your hands
1 t. Garlic powder
1 t. Onion power
4 Large eggs
1 /4 C. AP flour
Blend breadcrumbs and butter in a bowl until well moistened, then press this mixture into the bottom of the springform pan and set aside.
Combine everything except eggs and flour, mix well scraping down sides of the bowl as needed. Add eggs one at a time, mix well after each addition, then add flour and stir just until blended.
Scrape mixture into the prepared springform pan, smooth the top.
Bake at 350° for 60 to 90 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to rest 15 – 20 minutes before releasing the mold.
Serve with tomato sauce and freshly grated parmigiano reggiano, garnished with Italian (flat leaf) parsley.
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