For all that you need to clatter about with Springform tins and baking sheets, this is remarkably easy to make. I always seem to have spare egg white knocking around, which also inclines me to cook it. But it's worth making the - slight - effort even if you have to put aside the yolks for use elsewhere. This makes a wonderful summer starter or light lunch, the latter either by itself or rustled up as a vegetarian-pleaser.
If you want to forgo the grilled radicchio alongside, then do and just make a green salad to go with it, but the combination, as it stands, is perfect: the heat-wilted radicchio loses some of its bitterness, but keeps just enough perfectly to offset the delicate, not-quite-blandness of the ricotta. The summer-scentedness of thyme deliciously permeates both.
Photo by Petrina Tinslay.
Recipe posted by Nigella