This dish is best served at room temperature – it is light in flavour, easy to make and perfect for vegetarians
1kg/2lb ricotta – cow, sheep or buffalo
The zest of one lemon
1 dried chilli, crumbled
2 tbsp freshly grated Parmesan
1 small bunch of marjoram, leaves only
An 8in x 3in loaf tin
A little olive oil with which to brush the tin
Place the ricotta in a bowl and stir with a wooden spoon to loosen a little, then add the eggs one at a time, beating after each addition. Now stir in all the other ingredients.
Brush the tin with the oil and spoon in the ricotta mixture. Bake on the middle shelf of an oven set at 180C/ 350F/Gas4 for 45 minutes.
Serve with a salad. Here, I have served it with yellow beans, roasted tomatoes and radicchio.