We first had this at a table in Palermo, as a starter before a fish dinner. Whole-milk ricotta, straight from the tub, goes into a small baking dish. It bakes uncovered until the surface sets into a pale gold crust and the inside turns dense and sliceable. It comes to the table warm, scattered with pistachios and a thread of honey.
The key is whole-milk ricotta with as little added water as possible. Drain it for an hour in a fine mesh strainer if it seems wet. The ricotta should hold its shape when you tip the tub. That moisture difference is what separates a clean, sliceable result from one that weeps liquid into the dish.
It works as a starter with torn bread, or as the centerpiece of a light lunch alongside a simple salad. The contrast between the warm baked cheese, the crunch of the pistachios, and the sweetness of the honey is what makes it.
Set servings and units first. You can change them anytime.
If the ricotta is wet, drain it in a fine mesh strainer set over a bowl for at least 1 hour before baking. You want it firm enough to hold its shape when scooped.
Preheat the oven to 375 degrees F.
Transfer the ricotta to a small baking dish in one compact mound. Drizzle with the olive oil, season with the salt and pepper, and tuck in the herb sprigs if using.
Bake uncovered for 25 to 30 minutes, until the surface is set and lightly golden at the edges. The center should feel firm when pressed gently with a spoon.
Remove from the oven. Scatter the chopped pistachios over the top immediately, so they warm slightly against the hot ricotta.
Drizzle the honey over everything in a slow thread. Serve warm, directly from the dish, with torn bread alongside.
You made Ricotta al Forno con Pistacchi e Miele. Time to eat.
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The quality of the ricotta matters more here than in almost any other recipe. Avoid ricotta with added stabilizers or thickeners. If you can find freshly made ricotta from a local dairy, use it. The result will be noticeably richer and hold its shape better.
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