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Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce

kept bylaura.d
recipe bySerious Eats

Note: Good quality store-bought ricotta can be used in place of homemade. Look for a brand with nothing but milk, salt, acid, or starter culture on the ingredients label, such as Calabro.


For the Ricotta: (see note above)
3 cups whole milk
1 1/2 cups heavy cream
kosher salt
1 1/2 tablespoons lemon juice or distilled white vinegar

For the Tomato Sauce:
1 (28-ounce) can whole peeled tomatoes (preferably Italian San Marzano or Muir Glen)
ΒΌ cup extra virgin olive oil, plus extra for drizzling
4 medium cloves garlic, minced (about 1 1/2 tablespoons)
1 small onion, finely diced (about 1/2 cup)
2 sprigs fresh basil, plus more for garnish

To Assemble:
4 eggs
1 ounce grated parmesan cheese (about 1 cup)
2 teaspoons red chili flakes
Coarse sea salt and freshly ground black pepper



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