Ricotta, Parmesan and Lemon Terrine

I love every single recipe Patricia Wells has ever created! This one is an amazing terrine, serve with a green salad and some fresh tomato suave for the perfect fancy lunch. The terrine is a savory cheese cake.

Oil for oiling the pan
1 lb ricotta cheese
1/2 c freshly grated Parmigiano-Reggiano cheese
4 large eggs
Grated zest of 2 lemons

Preheat the oven to 350 degrees F (175 degrees C) .Lightly brush the pan with oil. Set aside.

In a large bowl, mash the ricotta and Parmigiano-Reggiano cheese with a fork to blend. Add the eggs and lemon zest, and continue mashing until the eggs have been evenly incorporated. Pour the mixture into the prepared pan.

Fill a roasting pan with one-inch of hot water and place the pan in the water bath. Place the roasting pan in the oven and bake until the terrine is puffed, firm, and lightly browned, about 45 minutes. The water should just simmer gently; check it halfway through the cooking time, and, if necessary, add some hot water.

Remove the roasting pan from the oven and place the loaf pan on a rack to cool. Allow the terrine to cool at least 25 minutes before turning out onto a rectangular cake plate. Serve the terrine chilled or at room temperature, cut into thin slices, with a fresh tomato sauce and a giant green salad. The terrine can be stored, covered and refrigerated, for up to five days.

Serves 8.