Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This dish is best served at room temperature – it is light in flavour, easy to make and perfect for vegetarians
1kg/2lb ricotta – cow, sheep or buffalo
4 eggs
The zest of one lemon
1 dried chilli, crumbled
2 tbsp freshly grated Parmesan
1 small bunch of marjoram, leaves only
Sea salt
An 8in x 3in loaf tin
A little olive oil with which to brush the tin
Place the ricotta in a bowl and stir with a wooden spoon to loosen a little, then add the eggs one at a time, beating after each addition. Now stir in all the other ingredients.
Brush the tin with the oil and spoon in the ricotta mixture. Bake on the middle shelf of an oven set at 180C/ 350F/Gas4 for 45 minutes.
Serve with a salad. Here, I have served it with yellow beans, roasted tomatoes and radicchio.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments