Di: Christian Frapolli
In una ciotola amalgamare la ricotta con le uova, con l’aiuto di una frusta, quindi incorporare anche il prezzemolo tritato, l’erba cipollina tritata e le foglie di sedano, la scorza di limone, il peperoncino, l’aglio tritato, l’olio extravergine, lo sbrinz, sale e pepe della Vallemaggia.
Mantecare bene il composto fino a ottenerlo liscio e omogeneo e stenderlo su una teglia foderata di carta da forno, creando uno spessore di 2 cm.
Cuocere in forno preriscaldato a 140°C per 35/40 minuti.
Servire lo sformato di ricotta come antipasto, tagliato a mattonelline e accompagnato da pane abbrustolito e un filo di olio a crudo.
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