His Name Was Rico(tta)

I tasted this baked ricotta dish for the first time when my wonderful Italian friend, Jo Burgess, made it for me. Since then I was hooked. It’s a culmination of rustic, simple ingredients that are the perfect accompaniment to fresh summer cocktails or cosy winter wines.

Recipients: Group of friends getting together over drinks and a chat

Type: Food

 

EQUIPMENT

17-23cm Spring form or loose bottom cake tin

Mixing bowl

Spoon

 

INGREDIENTS

1000 grams / 1 kilogram ricotta

Half cup grated parmesan cheese

Half cup chopped black olives

2 eggs

2 teaspoon fresh thyme

Zest of 1 lemon

Truss tomatoes for garnish

 

METHOD

Grease your tin. If your tin is larger than 17cm your end result will not be as tall as ours.

Preheat oven at 160 degrees.

Add all the ingredients to your mixing bowl. Mix until combined.

Pour your mixture into your baking tin.

Bake at 160 Celsius for about 40 mins. Check progress until it reaches a burnished brown. If your tin is larger than 17cm check earlier and more often.

Let your baked ricotta cool in its tin then remove to serving tray or board.

 

SERVE

Garnish and serve with truss tomatoes, crackers and crusty bread.

OPTIONAL

We enjoyed ours with home made olive tapenade, grapes and sugared almonds.

 

 

Recipe by Kim Volegoff