Ingredients
2 to 3 tablespoons fine breadcrumbs, preferably homemade
3 large eggs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
3/4 teaspoon coarse salt
Freshly ground pepper
Vegetable-oil cooking spray
Preparation
Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
Bake until top is deep golden brown and firm to the touch, about 1 hour.
Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.
