Paola, with whom I correspond regularly and who is a self-confessed ricotta fanatic as well as an avid Culture supporter, recently sent me this lovely sounding recipe for a Sweet Baked Ricotta Flavored with Lemon.

According to Paola, there are two versions. One (per the recipe below) is sweet and similar to a cheesecake but without the pastry crust. This is best eaten cold.

Another version is for savory use and eaten with fresh vegetables or ratatouille. With the savory version, omit the sugar and substitute salt to taste - NOT 3.5 oz! - and, if you wish, add some herbs or spices, again to taste. This version is best served at room temperature.

SWEET BAKED RICOTTA RECIPE WITH LEMON
(This recipe uses eggs, which give a more compact consistency. For a lighter version, omit the eggs.)

4 eggs
1 pound ricotta, broken up with a fork
100 g of granulated sugar (3.5 oz) or to personal taste