Sunday, 12 July 2020
Ricotta al forno
It's a cheesecake! Savoury, with no base, and served warm...but, it's still a cheesecake. And with all the moreishness that good cheesecakes always have. Simplicity itself to make, and taking almost no time; it can be on the table 45 minutes after it has first occurred to you to make it, and with hungry mouths to feed.
For four (greedy) first course servings.
Ingredients: 150g parmesan; 2 handfuls each of fresh mint and fresh basil, and 1 handful of flat leaf parsley; 500g ricotta; 2 eggs; 120 ml cream; salt and pepper, to taste; 4 black olives, stoned.
1. Heat the oven to 190 degrees C. Grease a false bottomed 8 inch tin (with sides at least an inch high) and line the base with greaseproof paper.
2. In the food processor, grind the parmesan finely, along with the herbs, and to this add the eggs, ricotta, and cream. Add salt and pepper to taste.
3. Transfer the mixture to the prepared tin, and arrange the olives, halved, on the surface.
4. Bake in the pre-heated oven for forty minutes, at which point the surface should be slightly coloured and begin to show signs of cracking.
5. Ease the finished dish from the tin, and slice it to serve.
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