Sicilian Baked Ricotta

Sicilian Baked Ricotta

Here’s how to make Sicilian baked ricotta to season your dishes with the true taste of Sicilian cuisine.

How to make homemade  Sicilian baked ricotta?

I’ll explain to you right away.

But first, let’s take a brief presentation of the baked ricotta.

Baked Ricotta (Ricotta al Forno in Italian) is a typical Sicilian product from the eastern part of the island, especially in the provinces of Messina and Catania, whose preparation respects the ancient traditional techniques of seasoning and cooking fresh ricotta.

With a typically hard surface and an intense brown color, determined by low-temperature baking that allows it to lose moisture.

This product is a valid aid in the kitchen especially for seasoning pasta dishes, giving an extra flavor to typical Sicilian recipes.

One example is the Pasta alla Norma.

It seems that outside of Italy, this product is difficult to find, for this reason, I have the pleasure to explain to you how to make homemade baked ricotta in case you would like to bring a typical Sicilian recipe to your table.

Preparing it at home is easy, starting from the fresh ready-made ricotta that you can buy in your stores.

Fresh ricotta cheese


So let see how to make homemade Sicilian Baked Ricotta.


1 kg  Whole milk fresh Ricotta

35 Gr. Salt


Open the container, gently turn upside down the ricotta without touching it with your hands in a flat sieve, then place the sieve over a bowl.

Sprinkle the salt over the entire surface of the ricotta.

Place in the fridge for at least four days, better if a week to drain it completely.

Preheat oven at 120 degrees.

Line a baking tin large enough to contain ricotta and place it inside.

Bake for 2-3 hours without increasing the oven temperature.

Repeat this step for 3 – 4 days, until the ricotta is firm enough to grate with a brown, strong tasting crust on the outside.


To have a good product it is important to respect the cooking times, if you raise the temperature of the oven trying to do more quickly, the ricotta will break ruining all the job done.

My advice if you can, make more than one ricotta at one time, you can freeze it without problems.


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