Cassola, the Ecumenical Pancake.

Cassola, the Ecumenical Pancake - Dinner in Venice by Alessandra Rovati.
My version in 4 ramekins.

Ingredients

250 gram ricotta cheese (made from whole milk, without emulsifiers)
2 large eggs
1 cup sugar (or less, depending on desired sweetness)
a pinch of salt
zest of one large organic lemon (optional)
½ teaspoon cinnamon or vanilla (optional)
about 2 tablespoons mild extra-virgin olive oil, or butter
Directions

Preheat the oven to 200ºC.
With a whisk or a hand mixer, beat the eggs with the sugar until creamy.
Add the ricotta, salt, lemon zest and cinnamon (or vanilla).
Grease a 4 ramekin with butter or olive oil, dust with flour.
Scoop the mixture into the ramekins, filling them to about 2/3 of the way to the top.
And transfer into your pre-heated oven.
Bake at 200ºC for the first 10 minutes, then lower the temperature to 176C bake for another 25 minutes.
Turn the oven off and allow the cassola to set inside, with the door open, for another 10 or 15 minutes.
It should be firmer and golden brown on the outside and very soft and moist inside, like a pudding.
Serve warm.
You can also cook it in a greased non-stick or cast iron pan like a frittata, on the stovetop, flipping it once (this was probably the original version), or cook the bottom on the stovetop and the top in the oven under the broiler.

Or:
- Cassola, Rome's Jewish Christmas Treat - Food – Forward.com

- A bit sheepish | rachel eats
Adapted from Elizabeth David’s Budino di ricotta in Italian food and Roberto and Rosa D’Ancona’s Budino di ricotta in the superlative La Cucina Romana.

- Budino di ricotta (Ricotta Pudding) | Memorie di Angelina

- Budino di ricotta alla veneta recipe - Telegraph
A delicious dessert of marsala-soaked biscuits layered with ricotta, chocolate, nuts and citrus.