Baked ricotta with olive salad

AT A GLANCE

  • Serves 4 people

  • 350 gm ricotta
  • 2 eggs, separated
  • 75 gm parmesan, finely grated
  • Pinch nutmeg, freshly grated
  •  
  • Olive salad
  • 200 gm mixed olives
  • ½ tsp dried chilli flakes
  • 1 clove garlic, crushed
  • ½ Thinly sliced zest of an orange
  • ¼ cup firmly packed flat-leaf parsley leaves, coarsely chopped
  • 2 tbsp extra-virgin olive oil
01   For olive salad, combine olives with chilli, garlic, orange zest, parsley and extra-virgin olive oil, season to taste. Set aside.
02   Press ricotta through a fine sieve into a bowl, add egg yolks, parmesan and nutmeg and stir to combine. Whisk eggwhites in a large bowl until soft peaks form, add to ricotta mixture and gently fold until combined. Season to taste with sea salt and ground black pepper. Spoon ricotta into 4 150ml-capacity well greased ovenproof dishes and bake at 180C for 15 minutes or until golden. Stand for 5 minutes, then turn out of moulds. Serve warm or at room temperature with olive salad.
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