Sformati di Ricotta - Baked Ricotta
Photography Photography by Simon Devitt.
Serve this sformati as an appetizer or first course.
INGREDIENTS
200g ricotta
1 clove garlic, crushed
½ cup packed rocket leaves, finely chopped
2 tablespoons oregano, chopped
½ cup freshly grated Parmesan
2 tablespoon pine nuts, toasted and finely chopped
finely grated zest of 1 lemon
pinch of chilli flakes
salt and freshly ground pepper
To finish
extra Parmesan
slices of grilled ciabatta
METHOD
Preheat the oven to 200ºC. Lightly grease 6 x 8cm terracotta dishes or 1 x 18cm baking dish and line with baking paper
Combine all the ingredients, mixing well. Season. Spoon into the baking dish(es) and sprinkle with a little extra Parmesan and a grind of black pepper. Bake the small dishes for 15 minutes or 1 large dish for 25 minutes.
If a more golden top is desired, flash under a hot grill for 2 minutes.
Remove from the oven and allow to sit for at least 10 minutes before serving. Serve warm or at room temperature with grilled ciabatta, but do not refrigerate as the ricotta loses its lovely fresh flavour. Makes 6 small or 1 large ricotta
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.