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Cassola (Ricotta Souffle – Pudding from Rome)


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Cassola (Ricotta Souffle - Pudding from Rome)


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Cassola (Ricotta Souffle – Pudding from Rome)


  • Ready Time : 0 min



  • 1 pound ricotta cheese (made from whole milk, without emulsifiers)
  • 4 eggs
  • 1/2 cup sugar
  • zest of one lemon or orange or 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon mild olive oil


Preheat the oven to 350º F.

With an electric mixer or a whisk, beat the eggs with the sugar until creamy. Add the ricotta, salt, and lemon zest or cinnamon.

There are a few ways to cook this: For the original, older version, grease an ovenproof pan or skillet (it should be 9’ to 9 ½ “ in diameter) with a little olive oil, and heat it on the stovetop. When the olive oil is warm, pour the mixture in and cook on medium heat for about 15-20 minutes. Then move it into the 350F oven for 15 minutes, or under the broiler for 5 (it’s like cooking a frittata).

You can also bake it like a cake: in this case, grease a baking pan with little olive oil, dust with flour, matzah meal or breadcrumbs, pour the mixture in, and bake for 40 minutes at 350-375 F. It should be soft and moist inside. Cassola can be eaten warm and I like to serve it with an orange sauce made by diluting some warm orange marmalade.

It can also be made as a souffle in individual ramekins by separating the eggs and folding the whites in at the end after beating them till they are stiff.

About Alessandra Rovati


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice




2 Responses to Cassola (Ricotta Souffle – Pudding from Rome)

  1. a simple and authentic souffle

  2. I loved JOY OF KOSHER!!
    Thanks !!
    Elizabeth M

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